Dopiazeh Aloo: Persian potatoes and onions

Ingredients and method

Ingredients

• 2 medium russet potatoes, scrubbed, peeled and cut into 1/2-inch pieces
• 4 medium yellow onions, finely chopped
• 2 tablespoons olive oil
• 1 tablespoon tomato paste
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon kosher salt, plus more after tasting
• 1/2 teaspoon ground black pepper
• Water for boiling the potatoes
• Lemon wedges and flatbread for serving, optional

Method

1. Bring a saucepan of water to a boil. Add the potato pieces and simmer until almost tender but still slightly firm in the center, checking after 5 minutes. Drain well.
2. Meanwhile heat the oil in a wide skillet over medium heat. Add the onions and cook, stirring regularly, until soft and golden. Lower the heat if the edges darken before the onions soften; allow the moisture to cook away.
3. Stir the tomato paste, turmeric, salt and pepper into the onions. Cook briefly, stirring, until the paste is evenly distributed and smells cooked.
4. Fold in the drained potatoes without mashing them. Cook gently for about 5–8 minutes, stirring occasionally, until a knife passes easily through the largest pieces. If the pan begins to catch before the potatoes are tender, add a tablespoon of water and cover briefly; remove the lid to let excess moisture evaporate.
5. Taste and adjust salt. Serve warm, with optional lemon and flatbread. Refrigerate leftovers promptly in a shallow container.