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How to Make Piaz Dagh (Iranian Fried Onions)
Ir

Preparations

  1. Step 1

    First, cut your onions into fingernail/crescent-shaped slices. They should be as even in thickness as possible. I find that a smaller chopping knife works well. 

It's not necessarily what Iranian people do, but what I do is remove any dirt and little roots from the onion, but leave the harder base of the root intact. Then, without cutting all the way through, I make thin cuts all around the onion (down along the grain), turning as I go. It will look like the leaves of pineapple by the time you're done :)

    First, cut your onions into fingernail/crescent-shaped slices. They should be as even in thickness as possible. I find that a smaller chopping knife works well.

    It's not necessarily what Iranian people do, but what I do is remove any dirt and little roots from the onion, but leave the harder base of the root intact. Then, without cutting all the way through, I make thin cuts all around the onion (down along the grain), turning as I go. It will look like the leaves of pineapple by the time you're done :)

  2. Step 2

    Anyway, cutting the onions any way is fine, as long as they're fairly thin, even and look something like this. If you can cut the onions nice and evenly, you should be able to make good piaz dagh ;)

    Anyway, cutting the onions any way is fine, as long as they're fairly thin, even and look something like this. If you can cut the onions nice and evenly, you should be able to make good piaz dagh ;)

  3. Step 3

    Time to fry! Since you're frying rather than sautéing, be sure to use a good amount of oil. First fry onions slowly on low or medium-low heat. It will take a little time, but helps make sure the onions get cooked evenly. Spread out the onions in your pot so the moisture can evaporate well.

    Time to fry! Since you're frying rather than sautéing, be sure to use a good amount of oil. First fry onions slowly on low or medium-low heat. It will take a little time, but helps make sure the onions get cooked evenly. Spread out the onions in your pot so the moisture can evaporate well.

  4. Step 4

    It's best not to stir very much until the moisture has evaporated and the onions begin to get crispy. The outside will start to get crisp before the center, so you do want to move the crisp onions to the center and the softer ones to the outside as you go.

    It's best not to stir very much until the moisture has evaporated and the onions begin to get crispy. The outside will start to get crisp before the center, so you do want to move the crisp onions to the center and the softer ones to the outside as you go.

  5. Step 5

    Once they're all starting to get crispy, turn the heat up a little higher and stir the onions constantly.

    Once they're all starting to get crispy, turn the heat up a little higher and stir the onions constantly.

  6. Step 6

    When the onions become a light brown color, turn off the heat, but don't stop stirring. The oil is still hot so they will fry for another minute or so, and become a nice, golden brown color.

    When the onions become a light brown color, turn off the heat, but don't stop stirring. The oil is still hot so they will fry for another minute or so, and become a nice, golden brown color.

  7. Step 7

    If you wait too long to stop the heat, the onions will end up getting burnt in some places :'(

    If you wait too long to stop the heat, the onions will end up getting burnt in some places :'(

  8. Step 8

    When finished, strain out the oil (keep the strained oil for later!). Remove any burnt pieces as it will give the food a bad flavor.

    When finished, strain out the oil (keep the strained oil for later!). Remove any burnt pieces as it will give the food a bad flavor.

  9. Step 9

    You can use the left over, strained oil for frying sunny-side up eggs - It'll pick up great flavors fromthe onions! It's also great for frying/sauteing potatoes, okra and egg plants.

    You can use the left over, strained oil for frying sunny-side up eggs - It'll pick up great flavors fromthe onions! It's also great for frying/sauteing potatoes, okra and egg plants.

  10. Step 10

    Refrigerate or freeze the extra onions. When using frozen piaz dagh, unthaw a bit and remove about 1-2 Tablespoons to a small plate to use for your meal.

    Refrigerate or freeze the extra onions. When using frozen piaz dagh, unthaw a bit and remove about 1-2 Tablespoons to a small plate to use for your meal.

  11. Step 11

    Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.

    Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.

Comments

  • Maryam F D

    Maryam F D わたくしが至らぬところは、Feliceさんが補ってくださり、このようにこちらへアップできた次第です。大変感謝致しております。<(_ _)> 

    over 5 years ago
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