Dopiazeh Aloo

A while back, I received a comment on my blog from a reader asking about an Iranian potato recipe. She wrote that she had just returned from a trip to Iran, where she had enjoyed a wonderful potato dish in Shiraz. After cooking and eating Persian food for over twenty years, she said she had never come across this dish before; it wasn't a kookoo sibzamini (potato kookoo) or a cutlet. This dish had been served at both breakfast and lunch, and when she asked about it, a server told her it was a local specialty. Curious,  I asked one of my Shirazi friends about it. Without hesitation, she said, "Oh, that must be Dopiazeh Aloo!" 

Dopiazeh is a traditional dish from Shiraz, made with an abundance of onions ("do piaz", literally means "two onions") and either cubed or ground lamb/beef, chicken, shrimp, and potatoes. In Shiraz, the word aloo, which usually means "plum" in Persian, is also used to mean "potato." Here's the link for my ground beef Dopiazeh (Two Onions).

Dopiazeh Aloo - Shirazi Style - دوپیازه آلو شیرازی

Ingredients
Serves 2

-1 pound small potatoes, boiled, peeled, and cubed
-2 large onions, sliced
-1/2 teaspoon turmeric powder
-1 tablespoon tomato paste (optional)
-A pinch of dried fenugreek leaves
-A pinch of red pepper
-Salt and black pepper to taste
- 3 tablespoons vegetable oil or olive oil
-1 tablespoon fresh lime juice (optional)


Method

1. Place the potatoes in a pot and cover with cold water by a couple of inches. Bring to a boil over medium-high heat, then reduce the heat to low and simmer, uncovered, for about 20 minutes, or until tender and not falling apart. Set aside to cool.
2. Peel the potatoes and cut them into small cubes.
3. Heat the oil in a large frying pan. Add the sliced onions and sauté over medium-high heat until they are soft. Stir in the turmeric and cook for another minute. 
4. Mix in the tomato paste and cook for 2-3 minutes. 
5. Add the cubed potatoes, salt, black pepper, red pepper, and a pinch of fenugreek. Stir gently to coat the potatoes without mashing them.
6. Cover and cook for 7-10 minutes until everything is well blended. Drizzle with fresh lime juice and serve.

Serve warm with bread, pickles, salad shirazi, and mast o khiar.

Enjoy!

Dizi - Traditional Iranian Lamb Chickpea Soup

دیزی Dizi, also known as abgousht, is a popular highlight of Persian cuisine. Traditionally, it was cooked in small stone crocks or metal pots. The history of abgoosht (or abgousht) dates back centuries, when it was made simply with lamb and chickpeas. With the introduction of New World ingredients such as potatoes and tomatoes, this modest meat-and-chickpea soup evolved into a more substantial and more flavorful meal. 

Cooking in clay/stone cookware is one of the oldest culinary methods in Iran, where the clay pot is placed over indirect heat or a slow fire for hours, allowing the ingredients to meld together. Because of its long cooking time and the need for a very hot stove, dizi was often purchased from specialty shops rather than prepared at home. In modern kitchens, the clay pot is now used mostly for serving rather than cooking. Still, this slow-simmered, humble, and deeply satisfying dish continues to nourish the body and soul.

Traditionally, it's served in two parts. First, the flavorful broth is strained into a large bowl or individual bowls and served. Then the remaining ingredients, lamb, potatoes, tomatoes, chickpeas, and beans are all mashed together using a goosht-koob (a traditional meat masher). This mixture is served on the side with raw onions, torshi (pickles),  sabzi khordan (fresh herbs), and plain yogurt. Noon sangak is an excellent choice of bread for this dish. Baked in a tanoor (tandoor) over a bed of hot pebbles, sangak's toasty flavor makes it a star of the meal as the stew itself. 

Savoring dizi is an experience of togetherness, bonding, and sharing. Whether you are sitting cross-legged on the floor in comfortable clothing around a sofreh (traditional tablecloth) or gathered at a dining table dressed in designer attire, the joy remains the same: indulging in a warm, comforting blend of flavors while enjoying conversation and creating memories. Every time I prepare abgoosht, I remember the scene from Ganj-e Gharoon, an old Iranian film forever etched in my mind. In it, Fardin and Zohouri mash the meat, tap the marrow from the bones, pound a raw onion by hand, and eat abgoosht as they sing and tease Arman! There are many variations of abgoushts, each with its own regional and family traditions. This recipe was passed down from my mother, which I still treasure and often use.

Dizi - Iranian Lamb & Chickpea Soup

Ingredients
Serves 4-6

-3 lamb shanks (about 3 pounds)
-1 cup chickpeas, rinsed, soaked overnight
-1 cup white beans, rinsed, soaked overnight
-2 large onions, peeled, quartered
-4 medium-sized potatoes, peeled and cut in half
-3 medium-sized tomatoes, peeled and cut in half
- 3 whole limoo amani (dried lemons) found in Persian grocery stores
-1/2 tablespoon turmeric
-A pinch of cinnamon
-1 1/2 tablespoons tomato paste
-2 tablespoons vegetable oil
-Salt and pepper to taste
-Water (8 cups)

Method:

1. In a large soup pot, place the lamb shanks and add eight cups of water. 
2. Bring to a boil over high heat, skimming off any foam that rises to the surface. 
3. Add the turmeric, cinnamon, limoo amani, onions, chickpeas, beans, salt, and pepper.  Cover and cook on medium heat for about 1 hour.
4. In a small skillet,  heat the oil over medium heat. Sauté the tomato paste briefly to mellow its raw taste.
5. Add the sauteed tomato paste, tomatoes, and potatoes to the pot, cover, and continue cooking for another 1 hour or until all ingredients are tender.
6. Taste and adjust seasoning. Remove from the heat. Drain the broth through a sieve, discard the bones, and mash the remaining ingredients using a masher until well blended.

To serve: Ladle the broth into a large serving bowl and spoon the meat and potato mixture onto a serving platter. Serve alongside warm bread, pickles, yogurt, and fresh herbs.

Enjoy!

Tas Kabab

تاس کباب Tas kabab is a hearty one-pot beef or lamb stew made with onions, tomatoes, carrots, quince, and potatoes. Traditionally enjoyed in autumn and winter when quince is in season. I love Tas Kabab so much that  I make it year-round, sometimes swapping quince for tart Granny Smith apples when quince isn't available; they make a great substitute.

This flavorful stew can also be made without quince or apples and will still be delicious. Some people even add eggplant for an extra layer of taste and texture. Tas kabab is an all-in-one meal that doesn't require rice. It's best served with warm bread, yogurt, and torshi. 

Tas Kabab

Ingredients

Serves 4-6

-1 pound beef or lamb, cubed
-3 medium onions, peeled and sliced into rings

-4 medium carrots, sliced 

-4 medium potatoes, peeled and sliced

-2 large quince, cored and sliced

-2 large tomatoes, sliced
-2 tablespoons tomato sauce 

-A handful of pitted dried plums (aloo Bokhara) 

-2-3 tablespoons vegetable oil or olive oil

-1-2 teaspoons dried lime powder (limoo amani )

-1/2 teaspoon turmeric

-Pinch of cinnamon

-Salt and pepper to taste

Method

1. In a large heavy pot, add 2-3 tablespoons of oil, and spread a layer of sliced onions on the bottom of the pot. And sprinkle with turmeric.
2. Layer the meat over the onions. Season lightly with salt, pepper, and turmeric. Then layer the sliced tomatoes, carrots, and quinces in that order.
3. Add the potatoes and dried plums on top. 
4. Season with salt, pepper, lemon powder, and a pinch of cinnamon. Add the potatoes and plums on top. 
5. Add the tomato sauce and pour in 1-2 cups of water. Cover and cook over low heat for 1 hour or until the meat and vegetables are tender. 
6. Transfer to a serving platter with warm bread, fresh herbs, yogurt, and torshi.

Enjoy!

Salad Olivieh

There have been many culinary contributions from other cultures that were warmly embraced when they made their way into Iranian cuisine, such as macaroni, salad olivieh, and, in more recent years, pizza. As I understand it, salad olivieh was first introduced to Iranian cooking sometime between the late 1960s and the early 1970s, and it quickly became one of the most popular dishes. It's said that "Salad Olivier" was originally created by a French chef, M. Olivier, who owned a restaurant in Moscow in the 19th century, and this was his signature recipe. If you are interested, you can read more about it here. 

The first time I had salad olivieh was at my sister's wedding reception many years ago, where it was prepared by a caterer.

سالاد الیویه Salad Olivieh is now a popular picnic or party dish in Iran. There are many different versions of this salad, but essentially a combination of chicken, potato, and egg salad all in one!
I like to add a little lemon juice, along with traditional pickles, for a brighter, tangier flavor.

You can either chop the chicken, potatoes, eggs, and pickles for a chunkier texture, or shred the chicken and grate the potatoes, eggs, and pickles for a smoother, creamier olivieh.  

Salad Olivieh

Ingredients

Serves 4-6

-5 medium potatoes, boiled, peeled, and diced
-2 skinless, boneless chicken breasts, cooked and cubed
-3 large eggs boiled, peeled, and chopped
-1 cup frozen peas, cook according to package directions
-3 pickled cucumbers (khiar shoor), chopped
-1 cup olives (green or black)
-1 cup mayonnaise
-1 tablespoon freshly squeezed lemon or lime juice
-1 tablespoon olive oil
-1 teaspoon salt
-1/4 teaspoon pepper

Method:

1. Place potatoes in a pot, and add enough water to cover them. Bring to a boil over medium-high heat and cook until tender. Drain, let cool, then peel and dice.
2. In a small bowl, whisk together the mayonnaise, olive oil, lemon juice, salt, and pepper until well combined.
3. In a large bowl, combine the chicken, potatoes, eggs, peas, and chopped pickles. Add the mayonnaise dressing and mix well to coat evenly. Taste and adjust the seasoning as needed.
4. Spread salad olivieh in a serving dish and garnish with olives, pickles, and peas. Cover and refrigerate until ready to serve.

Enjoy!

Kookoo Sib Zamini - Persian Potato Patties

I love serving these delicious, golden potato patties (kookoo sib zamini) as either a side dish or a main dish for a light lunch or dinner. In Iran, fried vegetable and egg dishes are known as kookoo (also referred to as kuku), and there are many variations. This simple yet flavorful version, made with potatoes, is a classic and makes a perfect dish to pack for a picnic. کوکو سیب زمینی 

Kookoo Sib-Zamini - Persian Potato Patties

Ingredients

Yield: About 14 potato patties

-5 large potatoes
-2 large eggs
-1 small yellow onion, grated (discard the juice)

-2-3 tablespoons bread crumbs
-1/2 teaspoon turmeric
-1/2 teaspoon salt
-1/4 teaspoon black pepper
-1/4 cup vegetable oil, for frying

Method

1. Place potatoes in a large pot, cover with water by a couple of inches, and boil over medium-high heat until fork-tender. Drain and let cool.
2. Peel the potatoes and grate them. 
3. In a large mixing bowl, beat the eggs, then add the grated potatoes, onion, turmeric, bread crumbs, salt, and pepper. Mix well, then refrigerate the mixture for about 1 hour to help it firm up.
4. Shape the mixture into small patties and flatten into oval or round shapes. Alternatively, you can spoon the mixture directly into the hot oil.
5. Heat the oil in a large nonstick frying pan over medium-high heat. Fry the patties until light brown on both sides. Drain on paper towels.

Serve warm or at room temperature with fresh herbs, pickles, olives, yogurt, and warm bread.

*Note: for extra flavor, stir in a handful of chopped parsley or a teaspoon of dried dill to the mixture.

Enjoy!