Crispy Fried Onions

Piaz Dagh-e Chipsi


Preparation info

  • Makes:

    1 cup

    • Difficulty


    • Ready in

      45 min

Appears in

Cooking in Iran: Regional Recipes and Kitchen Secrets

Cooking in Iran

By Najmieh Batmanglij

Published 2020

  • About

Adding deep-fried onions, or Crispy Fried Onions/piaz dagh-e chipsi, as I call them, gives another layer of texture and flavor to a dish. I make these once a week and store them in an airtight glass container in the fridge to use as needed. They are wonderful mixed with rice or for topping a khoresh just before serving.



  • 4 small onions, peeled and thinly sliced along the grain


  1. For the onion: Fill a medium-sized saucepan half full of water and bring it to a boil. Add the onions, stir twice, and bring back to a boil. Drain in a sieve and allow to sit for 10 minutes to dry out. Wipe the saucepan.
  2. For the deep frying: Heat the oil in the same saucepan (filling it no more than half full) over medium-high heat (