Dopiazeh



I learned to cook this recipe several years ago from one of the mothers at my daughter's Persian school. We were there to pick up our children and our conversations turned to what we were going to make for dinner that night. I said something like "I don't have much time and I don't know what to make." That's when she introduced me to this simple and delicious Shirazi food and gave me the recipe. Luckily, I had all necessary ingredients for making the dish at home. Ever since that day I added it to my list of monthly menus. "Piaz" is a Persian word for onion and "do" means two. The name of this dish means two onions which refers to the fact that this recipe calls for two large onions added at two different times during the cooking process.

Dopiazeh

Ingredients:
Serves 4

1 pound ground beef, lamb or turkey
2 large onions, peeled and finely chopped
3 garlic cloves, finely chopped
4 medium sized potatoes, washed, peeled and cut into small pieces
2-3 tablespoons tomato paste
3 tablespoons vegetable oil
1 teaspoon turmeric
Salt and pepper to taste
Water

Method:
  1. In non-stick skillet, heat 3 tablespoons of oil on medium heat, add half of the chopped onions, saute until golden brown. 
  2. Add turmeric and stir well before adding in the garlic. 
  3. Add the ground beef and saute until brown. 
  4. Add salt and pepper to taste. 
  5. Mix in the chopped potatoes, the second batch of the chopped onions, add a cup of water and the tomato paste.Stir well. 
  6. Adjust the seasoning and cook on low heat for an hour. Add a little more water if needed.
Serve hot with rice or warm pita bread and salad shirazi.

Enjoy!