Dopiaza

Dopiaza
Place of origin	Iran and South Asia
Region or state	India:; Telangana State; Pakistan:; Sindh; Punjab; Bangladesh:; everywhere; Iran:; Shiraz; Hormozgan province; Bushehr province; Sistan and Balochistan; Afghanistan
Main ingredients	Meat, onions, curry
	Cookbook: Dopiaza; Media: Dopiaza;

Dopiaza (Persian: دوپیازه meaning "two onions") is the name of two separate dishes one in Iran and one in South Asia. It is prepared with a large amount of onions, both cooked in the spices and curry and as a garnish. Onions are added at two stages during cooking, hence the name. The dish usually contains a meat, usually beef, chicken, lamb, mutton, or shrimp; however, it can also be prepared in a vegetarian style.

History[edit]

According to the legend the dish was created when a courtier of Mughal emperor Akbar Mullah Do Piaza accidentally added a large quantity of onions to a dish. The dish evolved further in Hyderabad, India, Pakistan, and many other countries around the world and became a staple of Mughal cuisine.

Iranian dopiaza[edit]

Dopiazeh is a traditional dish from Shiraz and it can be made with cubed or ground lamb/beef, chicken, shrimp, potatoes and a copious amount of sliced onions. Aloo in standard Persian means plum and it's also a term used in Shirazi Persian to mean potatoes.

Ingredients[edit]

As many other Hyderabadi dishes, the addition of a sour agent is a key part of dopiaza. Most often, raw mangoes are used; however, lemon juice or cranberries can be used as well.

The simple recipe for Dopiaza is made up of chicken or meat, onions, ginger and garlic paste, whole hot spices (black cardamoms, cloves and peppercorns), salt and chili powder.

Iranian Dopiaza[edit]

1 pound small potatoes, boiled, peeled and cubed 2 large onions, sliced 1/2 teaspoon turmeric powder 1 tablespoon tomato paste (optional) A pinch of dried fenugreek leaves A pinch of red pepper Salt and black pepper to taste Vegetable oil or olive oil 1 tablespoon fresh lime juice (optional)