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|Place of origin||Iran and South Asia|
|Region or state||India:|
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 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.
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.
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.
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.
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)
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