Persian Potatoes and Onions (Dopiazeh Aloo)

By Unicorns in the Kitchen · 60 min

Ingredients

Instructions

1. Bring a pot of water to a boil, cut the potatoes into 1/2-inch chunks, add them and cook for 5 to 10 minutes until almost cooked. Drain and set aside.
2. Meanwhile, heat the olive oil in a large pan over medium heat.
3. Sauté the chopped onions in the oil until golden brown.
4. Add the tomato paste, 1/2 tsp salt, 1/2 tsp turmeric and 1/2 tsp black pepper and stir to combine.
5. Add the potatoes and stir well, then cook for another 5 to 8 minutes.

Summarized from Unicorns in the Kitchen's video. Watch it for the details.

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