Dopiaza

Dopiaza
Course	Main course
Region or state	Iran and South Asia
Main ingredients	Meat, onions, curry

Dear reader, We need your support to keep the flame of knowledge burning bright! Our hosting server bill is due on June 1st, and without your help, Bharatpedia faces the risk of shutdown. We've come a long way together in exploring and celebrating our rich heritage. Now, let's unite to ensure Bharatpedia continues to be a beacon of knowledge for generations to come. Every contribution, big or small, makes a difference. Together, let's preserve and share the essence of Bharat.

Thank you for being part of the Bharatpedia family!
Please scan the QR code on the right to donate.

0%

transparency: ₹0 raised out of ₹100,000 (0 supporter)

Chicken dopiaza with rice

Dopiaza (Persian: 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 onions,^{[lower-alpha 1]} both cooked in the spices and curry^[2] 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,^[2] mutton, or shrimp; however, it can also be prepared in a vegetarian style.

History[edit]

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.

According to an alternative Mughal legend, the dish was created when Mullah Do-Piyaza—a courtier of 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 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.

Iranian dopiaza[edit]

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[edit]

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.

Notes[edit]

↑ "Dopiaza, the Indian title of this dish, indicates that it contains twice the amount of onions as meat."^[1]

References[edit]

↑ Time-Life Books (1988). Fresh ways with pork. Healthy home cooking. Time-Life Books. ISBN 978-0-8094-6033-5. Retrieved 22 August 2019.
↑ ^2.0 ^2.1 Basu, Mallika (16 December 2015). "Lamb Dopiaza: an alternative recipe for Christmas Day". Evening Standard. Retrieved 22 August 2019.

External links[edit]

[2] "Dopiaza, the Indian title of this dish, indicates that it contains twice the amount of onions as meat."^[1]

[1] Time-Life Books (1988). Fresh ways with pork. Healthy home cooking. Time-Life Books. ISBN 978-0-8094-6033-5. Retrieved 22 August 2019.

[Basu_2015-3] 2.0 ^2.1 Basu, Mallika (16 December 2015). "Lamb Dopiaza: an alternative recipe for Christmas Day". Evening Standard. Retrieved 22 August 2019.

[lower-alpha 1]

[2]

[1]