How to make Dopiazeh Aloo

Why cooks start here

Dopiazeh Aloo is cooked the way Shiraz onions cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a persian family cook actually puts it on the table.

Dopiazeh Aloo hails from Shiraz, where the abundance of onions shapes its essence. Unlike festive dishes reserved for special occasions, this comforting stew finds its place in the everyday meals of Persian homes. It captures the Shirazi way of cooking with generous use of fat and salt adjusted by instinct, embodying the essence of home-cooked simplicity. Expect a tender blend of lamb, sweet dried plums, and the golden hue of turmeric, brought together by the warmth of advieh, a Persian spice mix. The onions melt seamlessly, creating a rich, aromatic sauce that envelops the meat. It's a dish meant for sharing, inviting everyone to savor its hearty flavors around the table.