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|Place of origin||Iran and South Asia|
|Region or state||India:|
All over the Country
Sistan and Balochistan
|Main ingredients||Meat, onions, curry|
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 many onions,[a] 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.
This dish originated in Khorasan (present day Iran and Afghanistan) was introduced to South Asia by the Mughals (1526-1857), has become popular in India, Pakistan, and many other countries around the world and became a staple of Mughal cuisine.
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.
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. Basic ingredients for dopiaza are chicken or other meats, onions, ginger and garlic paste, whole hot spices (black cardamoms, cloves and peppercorns), salt and chili powder.
Iranian Dopiaza may be prepared using potatoes, onion, turmeric powder, tomato paste, dried fenugreek leaves and spices.
- "Dopiaza, the Indian title of this dish, indicates that it contains twice the amount of onions as meat."
- Time-Life Books (1988). Fresh ways with pork. Healthy home cooking. Time-Life Books. ISBN 978-0-8094-6033-5. Retrieved 22 August 2019.
- Basu, Mallika (16 December 2015). "Lamb Dopiaza: an alternative recipe for Christmas Day". Evening Standard. Retrieved 22 August 2019.
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