 | |
| Course | Main course |
|---|---|
| Region or state | Afghanistan,Bangladesh,Iran,India andPakistan |
| Main ingredients | Meat,onions,curry |
Dopiaza (Persian:دوپیازه,Hindi:दो प्याज़ा, meaning "two onions") is the name of two separate dishes, one in theKhorasan region and one inIndia. The dishes are typically meat-basedcurries that contain onions as a major ingredient.
Dopiaza (Persian:دوپیازه,Hindi:दो प्याज़ा) was named for "two onions", since onions are used 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 Urdudopiyāza and partly from Persiandupiyāza, wheredu means "two" andpiyāz means "onion".[1]
This dish originated inKhorasan (present-day Iran and Afghanistan). It was introduced to India by theMughals (1526-1857).[citation needed]
Dopiazeh is a traditional dish fromShiraz in Iran, and it can be made with cubed or ground lamb or chicken, potatoes, and plenty of sliced onions.[2] A vegetarian version,Dopiazeh aloo is a potato and onion curry; it can be served with a salad, or used as a side dish.[3]
The Indian cookMadhur Jaffrey'sdo 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.[4]
Kairi ka do pyaza is a lamb curry with onions and unripe greenmangoes. It is further flavoured with ginger, garlic, chili, turmeric,garam masala, and coriander.[5] Do pyaza is said to be a Hyderabadi dish.[6]
TheBBC gives a recipe for aprawn 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.[7]
