Ingredients
Scale
- 4 large potatoes, peeled and cut into chunks
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1 teaspoon paprika
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground sumac (optional but recommended)
- 1/2 cup vegetable broth or water
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
Instructions
- Boil the peeled and chopped potatoes in salted water until tender, about 10-15 minutes. Drain and set aside.
- In a large skillet or pot, heat a tablespoon of oil over medium heat. Add the chopped onions and sauté until translucent. Add the minced garlic and cook for another minute until fragrant.
- Stir in the turmeric, cumin seeds, paprika, cinnamon, and optional sumac. Cook for about 1 minute to toast the spices. Add the tomato paste and cook for 2 minutes, stirring constantly.
- Gently add the cooked potatoes to the skillet. Pour in the vegetable broth or water and season with salt and pepper. Cover and simmer for 10 minutes to let the flavors meld.
- Remove from heat, sprinkle with fresh cilantro or parsley, and serve hot. Pair with rice or flatbread for a complete meal.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on stove or microwave. Flavors deepen overnight for an even tastier dish.
- You can add vegetables like carrots, peas, or bell peppers for variation and additional nutrients.
- This recipe is easily adaptable for vegan diets by ensuring all ingredients are plant-based.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Persian
- Diet: Vegetarian, Vegan compatible
Nutrition
- Serving Size: 1 bowl
- Calories: 220 kcal Kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg
