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{{More citations needed|date=August 2019}}
{{Short description|Persian curry dish}}
{{good article}}
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{{Use dmy dates|date=February 2019}}
{{Use Indian English|date=February 2019}}
{{Use Indian English|date=February 2019}}
{{Infobox prepared food
{{Infobox food
| name             = Dopiaza
| name               = Dopiaza
| image           = [[File:Dopiaza.JPG|frameless]]
| image             = [[File:Mutton Dopiaza.jpg|frameless]]
| caption         =
| caption           = Persian [[Shiraz]]-style curry with onions
| alternate_name  =  
| region             = [[Afghanistan]], [[Bangladesh]], [[Iran]], [[India]] and [[Pakistan]]
| region           = [[Iran]] and [[South Asia]]
| course             = Main course
| creator          =
| main_ingredient   = [[Meat]], [[onion]]s
| course           = Main course
| served          =
| main_ingredient = [[Meat]], [[onion]]s, [[curry]]
| variations      =
| calories        =
| other            =
}}
}}
[[File:ChickenDopiaza1.jpg|thumb|Chicken dopiaza with rice]]
'''Dopiaza''' ({{langx|fa|دوپیازه}}, {{langx|ur|ڈوپیاسس}}, {{langx|hi|दो प्याज़ा}}, meaning "two onions") is a [[curry]] that contains onions as a major ingredient. It is recorded in [[Mughlai cuisine]] in the 16th century, and occurs in both [[Iranian cuisine|Iranian]] and [[South Asian cuisine]]. It has become widespread in South Asia and in [[Curry in the United Kingdom|British Indian cuisine]].
'''Dopiaza''' ({{lang-fa|دوپیازه}} meaning "two onions") is the name of two separate dishes, one in the [[Greater Iran]] region and one in [[South Asia]]. It is prepared with many [[onion]]s,{{efn|"Dopiaza, the Indian title of this dish, indicates that it contains twice the amount of onions as meat."<ref>{{cite book | author=Time-Life Books | title=Fresh ways with pork | publisher=Time-Life Books | series=Healthy home cooking | year=1988 | isbn=978-0-8094-6033-5 | url=https://archive.org/details/freshwayswithpor0000time | url-access=registration | access-date=August 22, 2019 | page=}}</ref>}} both cooked in the spices and curry<ref name="Basu 2015"/> and as a garnish. Onions are added at two stages during cooking, hence the name—although an alternative etymology suggests that the name refers to the ratio of onions to meat (2:1). The dish usually contains a [[meat]], usually [[beef]], [[chicken]], [[Lamb and mutton|lamb]],<ref name="Basu 2015"/> [[mutton]], or [[shrimp]]; however, it can also be prepared in a [[vegetarian]] style.


==History==
== History ==
This dish originated in [[Greater Khorasan|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 [[Hyderabadi cuisine|cuisine]].


According to an alternative Mughal legend, the dish was created when [[Mulla Do-Piyaza|Mullah Do-Piyaza]]—a courtier of [[Mughal Empire|Mughal]] Emperor [[Akbar]]— 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 [[Hyderabadi cuisine|cuisine]]. No Mughal-era records mention any courtier by this name, and pamphlets on his life and jokes were published only in the late 19th century. Thus, the legend is considered to be fictitious, in favor of the former legend.  
Dopiaza ("two onions" in Persian), is named for its use of onions in two ways in the dish: boiled in the gravy, and raw or fried as a garnish.<ref name="OED">{{cite web |title=dopiaza noun: Etymology |url=https://www.oed.com/dictionary/dopiaza_n?tl=true |publisher=[[Oxford English Dictionary]] |access-date=17 November 2025 |date=2016}}</ref><ref name="Basu 2015">{{cite web |last=Basu |first=Mallika |title=Lamb Dopiaza: an alternative recipe for Christmas Day |website=[[Evening Standard]] |date=16 December 2015 |url=http://www.standard.co.uk/lifestyle/foodanddrink/lamb-dopiaza-an-alternative-christmas-day-recipe-by-indian-cook-mallika-basu-a3138456.html |access-date=22 August 2019}}</ref> The English word is borrowed partly from Urdu ''dopiyāza'' and partly from Persian ''dupiyāza'', where ''du'' means "two" and ''piyāz'' means "onion".<ref name="OED"/>


== Iranian dopiaza ==  
A legend tells that the fictional [[Mulla Do-Piyaza]] in the [[Mughal Empire|Mughal emperor]] [[Akbar]]'s court in Delhi created the dish by accident by adding the onions to the dish twice.<ref>{{cite book |last=Jay |first=Martha |title=Onions and Garlic: A Global History |publisher=Reaktion Books |year=2016 |pages=48–49 |url=https://www.google.co.uk/books/edition/_/kKozDQAAQBAJ |isbn=978-1780236209}}</ref><!--<ref>{{cite web |last=Bora |first=Anirban |title=In times of skyrocketing onion prices, what would Birbal's rival Mulla Do-Piyaza do? |url=https://m.economictimes.com/magazines/panache/in-times-of-skyrocketing-onion-prices-what-would-birbals-rival-mulla-do-piyaza-do/articleshow/71553387.cms |website=[[The Economic Times]] |date=October 12, 2019 |access-date=January 13, 2025 }}</ref><ref>{{cite news |last=Someshwar |first=Manreet Sodhi |author-link=Manreet Sodhi Someshwar |title=My empire for an Onion |url=https://www.nytimes.com/2011/01/20/opinion/20iht-Someshwar20.html |work=[[The New York Times]] |date=19 January 2011 |quote=In 16th century India a cook in the kitchen of the Mughal emperor Akbar accidentally added two portions of onion to a dish which went on to become a great hit. Thus was born dopiaza, literally onion twice over, a dish cooked in onion sauce that remains immensely popular to this day and has been successfully transplanted to Britain as well.}}</ref>-->
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 is also a term used in Shirazi Persian to mean ''potatoes''.


==Ingredients==
An actual recipe for dopiaza was however given by one of Akbar's real courtiers, [[Abul Fazl]] in a 16th century text, the ''[[Ain-i-Akbari]]''. It uses a ratio of two parts onions to ten of meat. The historian of food [[Lizzie Collingham]] comments that the recipe uses substantial quantities of spices (pepper, cardamom,  cloves, coriander, cumin), implying Hindustani influence on the [[Mughlai cuisine|Mughlai dish]].<ref name="Collingham 2006">{{cite book |last=Collingham |first=Lizzie |author-link=Lizzie Collingham |title=Curry: A Tale of Cooks and Conquerors |date=2006 |publisher=[[Vintage Books]] |location=London |isbn=978-0-099-43786-4 |pages=29–30, 224}}</ref> The dish was taken up in [[Anglo-Indian cuisine]] during the [[British Raj]], and then brought back to Britain, appearing on the menu of [[Veeraswamy]] restaurant (founded in 1926),<ref name="Collingham 2006"/> and later as a standard dish in [[Curry in the United Kingdom|British Indian restaurants]].<ref name="BBC Ultimate Guide"/>
As many other [[Hyderabad, India|Hyderabadi]] dishes, the addition of a sour agent is a key part of dopiaza. Most often, raw [[mangoes]] are used; however, lemon juice or [[Cranberry|cranberries]] can be used as well. Basic ingredients for dopiaza are chicken or other meats, onions, ginger and garlic paste, whole hot spices ([[black cardamom]]s, cloves and peppercorns), salt and chili powder.


Iranian Dopiaza may be prepared using potatoes, onion, turmeric powder, tomato paste, dried fenugreek leaves, and spices.
== Dish ==
 
[[Iranian cuisine|In Iran]], dopiazeh can be made with cubed or ground lamb or chicken, potatoes, and plenty of sliced onions. A vegetarian version, ''Dopiazeh aloo'' is a potato and onion curry; it can be served with a salad, or used as a side dish.<ref>{{cite web |title=Kayhan International: Persian Potato Curry of Dopiazeh Aloo |url=https://en.irna.ir/news/85236114/Headlines-in-Iranian-English-language-dailies-on-Sept-23 |publisher=[[Islamic Republic News Agency]] |access-date=17 November 2025 |date=23 September 2023}}</ref>
 
[[Indian cuisine|In India]], dopiaza is associated with the city of [[Hyderabad]].<ref>{{cite news |last=Afreen |first=Saima |title=Relish and celebrate this Ramzan with Hyderabadi dishes |url=https://www.newindianexpress.com/cities/hyderabad/2018/May/19/relish-and-celebrate-this-ramzan-with-hyderabadi-dishes-1816475.html |access-date=17 November 2025 |work=[[The New Indian Express]] |date=19 May 2018}}</ref><ref name="BBC Ultimate Guide">{{cite web |last=Dillon |first=Sheila |author-link=Sheila Dillon |title=From balti to bhuna: the ultimate guide to curry |url=https://www.bbc.co.uk/programmes/articles/3jPY8xvk41DrT93Lw4XPk1w/from-balti-to-bhuna-the-ultimate-guide-to-curry |publisher=[[BBC Radio 4]] |access-date=2 November 2025}}</ref> The Indian cook [[Madhur Jaffrey]]'s ''do piaza'' flavours a shoulder of lamb with boiled onions, garlic, ginger, cinnamon, cardamom, cloves, coriander, and cumin, and some yoghurt. It is made spicy hot with cayenne pepper; some garam masala and fried onions are added at the end, cooked for a few minutes.<ref>{{cite book |last=Jaffrey |first=Madhur |author-link=Madhur Jaffrey |chapter=Lamb with onions: ''Do piaza'' |title=Madhur Jaffrey's Indian Cookery |publisher=[[BBC]] |location=London |year=1982 |isbn=978-0-563-16491-3 |pages=46–47}}</ref>
 
[[Curry in the United Kingdom|In Britain]], the [[BBC]] gives a recipe for a [[prawn]] dopiaza, using onions and spices much as Jaffrey does, but with the addition of honey and peas to the sauce. Butter is used for frying the onions and prawns.<ref>{{cite web |last=Rimmer |first=Simon |author-link=Simon Rimmer |title=Prawn dopiaza |url=https://beebrecipes.co.uk/recipe/prawndopiaza_90954 |publisher=[[BBC Food]] |access-date=17 November 2025}}</ref>
 
<gallery class=center mode=nolines widths=180 heights=180 caption="Dopiaza around the world">
File:ChickenDopiaza1.jpg|Chicken dopiaza, Netherlands, 2011
File:Paneer Do-Pyaza.jpg|[[Paneer]] do-pyaza, [[Chennai]], India, 2014
File:Bhindi Do Pyaza.JPG|[[Bhindi]] do pyaza, Awadh, India, 2014
File:Dopiaza.JPG|[[Chicken as food|Chicken]] dopiaza, India, 2012
</gallery>
 
== See also ==


==See also==
* [[Kairi ka Do Pyaza]]
* [[List of onion dishes]]
* [[List of onion dishes]]
* [[Mullah Do Piaza]]


==Notes==
== References ==
{{notelist}}


==References==
{{reflist|30em}}
{{reflist|refs=
<ref name="Basu 2015">{{cite web | last=Basu | first=Mallika | title=Lamb Dopiaza: an alternative recipe for Christmas Day | website=Evening Standard | date=December 16, 2015 | url=http://www.standard.co.uk/lifestyle/foodanddrink/lamb-dopiaza-an-alternative-christmas-day-recipe-by-indian-cook-mallika-basu-a3138456.html | access-date=August 22, 2019}}</ref>
}}


==External links==
==External links==
{{Commons category|Dopiaza}}
{{Commons category|Dopiaza}}


{{Curry in the United Kingdom}}
{{Indian Dishes}}
{{Indian Dishes}}


Latest revision as of 00:18, 17 March 2026


Dopiaza
Persian Shiraz-style curry with onions
CourseMain course
Region or stateAfghanistan, Bangladesh, Iran, India and Pakistan
Main ingredientsMeat, onions

Dopiaza (Script error: The function "langx" does not exist., Script error: The function "langx" does not exist., Script error: The function "langx" does not exist., meaning "two onions") is a curry that contains onions as a major ingredient. It is recorded in Mughlai cuisine in the 16th century, and occurs in both Iranian and South Asian cuisine. It has become widespread in South Asia and in British Indian cuisine.

History[edit | edit source]

Dopiaza ("two onions" in Persian), is named for its use of onions in two ways in the dish: boiled in the gravy, and raw or fried as a garnish.[1][2] The English word is borrowed partly from Urdu dopiyāza and partly from Persian dupiyāza, where du means "two" and piyāz means "onion".[1]

A legend tells that the fictional Mulla Do-Piyaza in the Mughal emperor Akbar's court in Delhi created the dish by accident by adding the onions to the dish twice.[3]

An actual recipe for dopiaza was however given by one of Akbar's real courtiers, Abul Fazl in a 16th century text, the Ain-i-Akbari. It uses a ratio of two parts onions to ten of meat. The historian of food Lizzie Collingham comments that the recipe uses substantial quantities of spices (pepper, cardamom, cloves, coriander, cumin), implying Hindustani influence on the Mughlai dish.[4] The dish was taken up in Anglo-Indian cuisine during the British Raj, and then brought back to Britain, appearing on the menu of Veeraswamy restaurant (founded in 1926),[4] and later as a standard dish in British Indian restaurants.[5]

Dish[edit | edit source]

In Iran, dopiazeh can be made with cubed or ground lamb or chicken, potatoes, and plenty of sliced onions. A vegetarian version, Dopiazeh aloo is a potato and onion curry; it can be served with a salad, or used as a side dish.[6]

In India, dopiaza is associated with the city of Hyderabad.[7][5] The Indian cook Madhur Jaffrey's do piaza flavours a shoulder of lamb with boiled onions, garlic, ginger, cinnamon, cardamom, cloves, coriander, and cumin, and some yoghurt. It is made spicy hot with cayenne pepper; some garam masala and fried onions are added at the end, cooked for a few minutes.[8]

In Britain, the BBC gives a recipe for a prawn dopiaza, using onions and spices much as Jaffrey does, but with the addition of honey and peas to the sauce. Butter is used for frying the onions and prawns.[9]

  • Dopiaza around the world
  • Chicken dopiaza, Netherlands, 2011
    Chicken dopiaza, Netherlands, 2011
  • Paneer do-pyaza, Chennai, India, 2014
    Paneer do-pyaza, Chennai, India, 2014
  • Bhindi do pyaza, Awadh, India, 2014
    Bhindi do pyaza, Awadh, India, 2014
  • Chicken dopiaza, India, 2012
    Chicken dopiaza, India, 2012

See also[edit | edit source]

References[edit | edit source]

  1. ↑ 1.0 1.1 "dopiaza noun: Etymology". Oxford English Dictionary. 2016. Retrieved 17 November 2025.
  2. ↑ Basu, Mallika (16 December 2015). "Lamb Dopiaza: an alternative recipe for Christmas Day". Evening Standard. Retrieved 22 August 2019.
  3. ↑ Jay, Martha (2016). Onions and Garlic: A Global History. Reaktion Books. pp. 48–49. ISBN 978-1780236209.
  4. ↑ 4.0 4.1 Collingham, Lizzie (2006). Curry: A Tale of Cooks and Conquerors. London: Vintage Books. pp. 29–30, 224. ISBN 978-0-099-43786-4.
  5. ↑ 5.0 5.1 Dillon, Sheila. "From balti to bhuna: the ultimate guide to curry". BBC Radio 4. Retrieved 2 November 2025.
  6. ↑ "Kayhan International: Persian Potato Curry of Dopiazeh Aloo". Islamic Republic News Agency. 23 September 2023. Retrieved 17 November 2025.
  7. ↑ Afreen, Saima (19 May 2018). "Relish and celebrate this Ramzan with Hyderabadi dishes". The New Indian Express. Retrieved 17 November 2025.
  8. ↑ Jaffrey, Madhur (1982). "Lamb with onions: Do piaza". Madhur Jaffrey's Indian Cookery. London: BBC. pp. 46–47. ISBN 978-0-563-16491-3.
  9. ↑ Rimmer, Simon. "Prawn dopiaza". BBC Food. Retrieved 17 November 2025.

External links[edit | edit source]

Template:Curry in the United Kingdom

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