1. Heat 2 tablespoons of oil or ghee in a large skillet over medium heat. Add the sliced onions and a pinch of salt. Cook slowly, stirring occasionally, until the onions turn a deep golden brown and caramelize, about 25-30 minutes. This step is key—don’t rush it! I often use this time to clean the kitchen or chase after my kids, trusting the onions to do their thing.
2. Once caramelized, remove half of the onions and set aside for garnish. Leave the rest in the pan.
3. Add the remaining 1 tablespoon of oil to the skillet. Toss in the minced garlic (if using) and sauté for about 1 minute until fragrant.
4. Add the cubed potatoes to the pan. Stir well to coat them in the oil and caramelized onions.
5. Sprinkle turmeric, cumin, cinnamon, black pepper, and salt over the potatoes. Stir to mix evenly.
6. Pour in 1 cup of water or vegetable broth. Bring to a simmer, then reduce heat to low. Cover the skillet and let the potatoes cook gently for 20-25 minutes, stirring occasionally, until tender and the liquid has mostly evaporated.
7. Once the potatoes are soft and the sauce has thickened, give everything a gentle stir. Taste and adjust seasoning if needed.
8. Serve hot, topped with the reserved caramelized onions and fresh parsley or cilantro if you wish. I like to sneak in a sprinkle of fresh herbs whenever I can—it adds that little pop of freshness my kids sometimes notice (or pretend not to).

This dish is a little slow to start because of the onions, but trust me, the payoff is incredible. My kitchen smells like a cozy Persian home every time I make this, and my kids invariably ask for seconds—even when they’ve been picky all day.