Dopiazeh is a traditional Iranian recipe for a the base dish on which Indian Dupiaza is based; a stew of minced (ground) meat with vegetables and potatoes in a chilli, turmeric and tomato puree base. The full recipe is presented here and I hope you enjoy this classic Iranian version of: Dopiazeh.
Most people think that Doopiaza/Dopiazeh/Dupiaza/(and other variant spellings) is an Indian curry. Indeed, the dish is the doyen of many an Indian restaurant and who can’t resist the rich and spicy gravy of this curry. However, like many North Indian dishes it was introduced by the Persians during their conquests. In fact, the original recipe Dopiazeh or Dopiaza is still made in Iran. Here is an example of that original Persian/Iranian dish. Totally different from the Indian dish, but equally as tasty in its own way.
Ingredients:
500g (1 lb) minced (ground) goat, lamb or chicken
2 large onions, peeled and finely chopped
3 garlic cloves, minced
4 medium-sized potatoes, washed, peeled and diced
2 tbsp tomato puree
1/2 tsp ground turmeric
generous pinch of chilli powder (or to taste)
Salt and freshly-ground black pepper to taste
Vegetable oil (for frying)
Water
Method:
In non-stick frying pan, heat 3 tbsp of oil over medium heat, add the chopped onions and fry for about 8 minutes, or until golden brown. Take half of the fried onions and set aside.
To the onions remaining in the pan, add turmeric, stirring to combine, then add the garlic and fry for two minutes. At this point add the minced (ground) beef, cooking until brown (about 5 minutes).
Now stir in the tomato puree and cook for another 5 minutes before seasoning with salt and black pepper along with a generous pinch of chilli powder. Pour over 120ml (1/2 cup) of water and stir to combine.
Finally add the diced potatoes along with the reserved fried onions. Stir well to combine, cover with a lid and cook over low heat for 30 minutes. Taste and adjust the seasonings.
Serve warm with rice or warm bread and salad shirazi.
A variant of this dish serves the dopiazeh topped with fried pearl onions.
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