Dopiazeh



I learned to cook this recipe several years ago from one of the mothers at my daughter's Persian school. We were there to pick up our children and our conversations turned to what we were going to make for dinner that night. I said something like "I don't have much time and I don't know what to make." That's when she introduced me to this simple and delicious Shirazi food and gave me the recipe. Luckily, I had all necessary ingredients for making the dish at home. Ever since that day I added دوپیازه dopiazeh to my list of monthly menus. "Piaz" is a Persian word for onion and "do" means two. The name of this dish means two onions which refers to the fact that this recipe calls for two large onions added at two different times during the cooking process.


Dopiazeh

Ingredients:
Serves 4

1 pound ground beef, lamb or turkey
2 large onions, peeled and finely chopped
3 garlic cloves, minced
4 medium sized potatoes, washed, peeled and cut into small pieces
2-3 tablespoons tomato paste
4 tablespoons vegetable oil
1 teaspoon turmeric
Red pepper
Salt and pepper to taste
Water

Method:
  1. In non-stick skillet, heat 2 tablespoons of oil on medium heat, add half of the chopped onions, saute until golden brown. 
  2. Add turmeric, stir well, add the garlic. 
  3. Add the ground beef and saute until brown. Add the tomato paste and cook for another few minutes. Add 1/2 cup of water.
  4. Mix in the chopped potatoes and add salt and pepper to taste. Add a pinch of red pepper.
  5. Heat the remaining oil in a pan over medium heat, add the second batch of the chopped onions, fry until soft and golden. Add the sauteed onions to the beef and potato mixture. Stir well, cover and cook on low heat for 40 minutes. Taste and adjust the seasoning.
Serve hot with rice or warm bread and salad shirazi.

Enjoy!