Name: Lemony Potato Snack (Dopiyazeh Alu-ye Shirazi)
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: Serves: 6
Cuisine: Iranian
Ingredients: 4 small yellow onions, peeled and thinly sliced; Flat bread (ideally sangak) cut into 4 in/10 cm pieces and kept warm; 1 cup/85 g fresh basil leaves; 2 limes, cut into wedges; 1 cup/85 g fresh tarragon leaves; 2 lb/900 g russet potatoes (about 2 potatoes), peeled and diced into 1½ in/3.5 cm cubes; 1½ teaspoons turmeric; 1 teaspoon fine sea salt; 1 teaspoon freshly ground pepper; 3 cups/600 g peeled tomato puree (about 3 large tomatoes), or canned peeled tomatoes; 1 tablespoon tomato paste; 1 tablespoon dried fenugreek leaves; 1 tablespoon dried Persian lime powder; ½ cup/120 ml oil

Preparation info

Serves:
6

Difficulty
Medium
Ready in
1 hr 30

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

I have adapted this recipe from one by Farideh Bahari in Shiraz. Dopiazeh alu, which means “two onions and potatoes,” is a popular snack. Vendors selling it used to be a familiar sight outside cinemas in Shiraz. These days, Shirazis mostly make it at home, but fast food is more prevalent than ever, with Iranian variations on burgers and pizza. Some outlets even call themselves "fastfood" written in Persian script. The photo shows one of them in Shiraz.

Ingredients

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Ingredients

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