Dopiazeh

Submitted by Miss Fannie

"I found this recipe on a blog called Turmeric and Saffron. It is wonderful served with Persian rice and warm pita bread."

 

• Ready In: 1hr 15mins
• Ingredients: 9
• Serves: 4

ingredients

• 1 1 lb ground lamb or 1 lb ground turkey
• 2 large onions, finely chopped
• 1 teaspoon turmeric
• 3 garlic cloves, finely chopped
• 4 medium potatoes, peeled and cut into small pieces
• 2 -3 tablespoons tomato paste
• 3 tablespoons vegetable oil (I used olive oil)
• salt and pepper
• water

directions

1. In non-stick skillet, heat 3 tablespoons 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 pound of ground meat and saute until brown.
4. Add salt and pepper to taste.
5. Mix in the chopped potatoes, the second batch of chopped onions, a cup of water and the tomato paste. Stir well.
6. Adjust the seasoning and cook on low heat for an hour. Add more water, if needed.
7. Serve with rice or warm pita.

Reviews

[breezermom]

Very easy to make, and tastes great! I increased the amount of turmeric a bit, and served on fresh pita bread. I also sprinkled a little feta cheese on it when serving, and it was delicious!

 

[duonyte]

Even though I had a bit of a disaster, this turned out delicious. I made half the recipe, and would saute everything in the pan, but then transfer to a saucepan to finish cooking. Mine was done very fast, like 20 minutes, even though I covered the skillet and reduced the heat - the water was gone, and there was some scorching, alas. Yet it was still really good, even a bit scorched! Just imagine how good it will be properly prepared!

 

[Annacia]

This made a very good dinner last night. Easy, tasty and not too bad in the calorie department. Served with saffron rice, a green salad and Recipe #323035 for dunking in Recipe #213525 coffee. It all came together to make a very enjoyable meal. Thanks very much for sharing this recipe. :D

 

[The Spice Guru]

Simple, hearty and delicious! I used ground lamb, extra-virgin olive oil, and served it over basmati rice. I've never eaten dopiazeh until now -- and I will definitely make this again! Thank you Miss Fannie, for sharing this recipe. UPDATE: I used the leftovers (including the rice) to make stuffed cabbage -- very good! Made for Pick A Chef Spring 2013.