Dopiaza

Dopiaza (Persian: دوپیازه, Hindi: दो प्याज़ा, meaning "two onions") is the name of two separate dishes, one in the Khorasan region and one in India. The dishes are typically meat-based curries that contain onions as a major ingredient.

Dopiaza

Course	Main course
Region or state	Afghanistan, Bangladesh, Iran, India and Pakistan
Main ingredients	Meat, onions, curry
Media: Dopiaza

Chicken dopiaza with rice

History and etymology

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 Urdu dopiyāza and partly from Persian dupiyāza, where du means "two" and piyāz means "onion".^[1]

This dish originated in Khorasan (present-day Iran and Afghanistan). It was introduced to India by the Mughals (1526-1857).^{[citation needed]}

Iranian dopiazeh

Dopiazeh is a traditional dish from Shiraz 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]

Indian dopiaza

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.^[4]

Kairi ka do pyaza is a lamb curry with onions and unripe green mangoes. It is further flavoured with ginger, garlic, chili, turmeric, garam masala, and coriander.^[5] Do pyaza is said to be a Hyderabadi dish.^[6]

British curry

See also: Curry in the United Kingdom

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.^[7]

See also

• List of onion dishes
• Mullah Do Piaza