Shirazi Lemony Potato Snack

Name: Shirazi Lemony Potato Snack (Dopiazeh alu)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Makes 6 servings
Cuisine: Iranian
Ingredients: Sangak bread cut into 4-in/10cm pieces, and kept warm; 1 large tomato, peeled and diced; 2 bunches tarragon or basil leaves, washed and dried; 2 bunches tarragon or basil leaves, washed and dried; 2 pounds/900 g golden potatoes; 2 Meyer lemons (less acidic and skin is not bitter), seeded and diced into ½-in/1cm cubes, or 2 tablespoons Persian lime powder (limu-omani); 2 teaspoons sea salt; 1 teaspoon freshly ground black pepper; 1 teaspoon turmeric; ¾ cup/180 ml oil; 1 pound/450 g yellow onions, peeled and diced into ½-in/1cm cubes; 2 Meyer lemons (less acidic and skin is not bitter), seeded and diced into ½-in/1cm cubes, or 2 tablespoons Persian lime powder (limu-omani); 2 Meyer lemons (less acidic and skin is not bitter), seeded and diced into ½-in/1cm cubes, or 2 tablespoons Persian lime powder (limu-omani)

Dopiazeh alu

Preparation info

Makes
6
servings

Difficulty
Easy
Ready in
30 min

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

2 pounds/900 g golden potatoes
¾ cup/180

Asia
Iran
Snack
Southeast Asia
Vegan

Method

Peel and dice the potatoes into ½-in/1cm cubes, and soak in cold water as you are working. Drain the potatoes and dry completely.
Heat ½ cup/120ml oil in a large skillet over medium heat until hot and add the potatoes. Sauté until golden brown. Remove from heat and set aside.
Heat ¼-cup/60ml oil in another large skillet until hot. Add the onions, and