Dopiaza

Dopiaza

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

Chicken dopiaza with rice

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, 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

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.

Iranian dopiaza

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

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.

See also

• Kairi ka Do Pyaza
• List of onion dishes
• Mullah Do Piaza