Persian Potato Curry (Khoresht-e Sib Zamini)
A flavorful Persian curry made with potatoes, spices, and optional chickpeas for added protein.
Ingredients
- 3piecemedium potatoes, peeled and cut into small cubes
- 1piecelarge onion, finely chopped
- 2clovegarlic, minced
- 2pieceripe tomatoes, pureed
- 1/2cuptomato paste
- 1 1/2cupsvegetable or chicken broth
- 1tspturmeric
- 1tspcumin
- 1/2tspcinnamon
- 1/2tsppaprika
- 1/2tspblack pepper
- Salt to taste
- 2tbspolive oil
- 1tspdried lime powder
- 1/2piecelemon, juiced
- Fresh cilantro or parsley for garnish
- 1cupcooked chickpeas
- 1/2tspsaffron, bloomed in warm water
How to make Persian Potato Curry (Khoresht-e Sib Zamini)
Heat olive oil in a pan over medium heat. Add chopped onions and cook until golden brown.
Stir in minced garlic, turmeric, cumin, paprika, black pepper, and cinnamon. Cook for a minute until fragrant.
Add the cubed potatoes and toss them with the spices for 2-3 minutes.
Stir in the pureed tomatoes (or tomato paste) and broth. Bring to a gentle simmer.
Add salt and dried lime powder (or lemon juice). Cover and cook on low heat for 20-25 minutes, or until the potatoes are soft and the sauce thickens.
Sprinkle with fresh cilantro or parsley. Serve hot with Persian saffron rice (Chelow) or warm lavash bread.
Tips & Tricks
For added protein, include cooked chickpeas.
Bloom saffron in warm water for extra Persian flavor.
@chefspalette
Chefspalette is a culinary artist known for her innovative fusion recipes that merge traditional flavors with modern twists. Writing for Chefadora involves exploring diverse cuisines,...
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