Dolmeh or Stuffed peppers
I just love persian ‘Dolmeh’ and the recipe is well overdue here on my Persian food blog. So here it is, inspired by my dear friend Haroot far away in Tehran and I just wish he was here to enjoy it with me!
This is the basic recipe to use with peppers, aubergine, tomatoes or large onions and will serve approx 2-3 servings. It takes around an hour to prepare and 2 hours to cook.
- 2 peppers
- 2 aubergines
- 2 tomatoes
- 1 courgette
- 1/2 cup rice ( I used Thai but any is good)
- 1/3 cup of split yellow peas.
- 1 lb of minced beef
- 1 large onion chopped
- 1 cup of chopped parsley ( jafari )
- 1/2 chopped chives (tareh)
- 1 cup of chopped mint (nanar )
- 1 cup of chopped tarragon (tarhoon )
- 1 cup of chopped dill (shivid)
- 1/2 teaspoon of saffron dissolved in 1/2 cup of hot water
- 2 tablespoons of tomatoe paste
- 3/4 spoon of advieh
- 1 cup of tomatoe juice
- 1/2 cup of ghooreh or lime juice
- 3/4 cup of sugar
- 1/2 teaspoon of cinnamon
- salt and pepper
- olive oil
Method ~First preparation!
- Clean all your vegetables and herbs
- Remove the tops of the peppers and de seed, remove the top of the tomatoes and the aubergine (put to one side~ keep the tops of the veg as you will need them for a lid later!). Scoop out all the flesh from the veg and keep for later use.
- Peel and chop the courgette and chop the tomatoe and aubergine place in a pan and fry in olive oil until golden then put to one side.
- Blanche the peppers in boiling water for 5 mins and brown the aubergine off in a frying pan. The tomatoes can be used as they are.
- Wash the rice and split yellow peas and cook together in boiling water for approx 15 mins. If you are using a different rice, adjust your cooking time accordingly. The rice should be al-dente.
- Brown off the minced beef and onion, adding the tomatoe paste at the end. Stir in.
- Chop all your herbs. If you’re using dried herbs, soak first.
- Take a large bowl and begin to combine all the ingredients: Add the herbs to the rice stirring in gently. Then add the cooked vegetables you put to one side earlier . Add the meat and onions, a teaspoon of salt, 1/2 teaspoon of black pepper and the advieh. Mix in very gently and by this time you will be pretty exhausted so take a break with a cup of tea and leave to stand for 10 minutes. First put the oven on at about 180 degrees.
- Now you feel refreshed begin by stuffing the peppers, pressing the mix into the pepper gently with the back of the spoon. Place in an oven proof dish. and place in your pre heated oven. The peppers are going into the oven first as they take longer. The other dolmeh will be added in a while .
- Now prepare the sauce: Take the tomatoe juice ( or whizz a can of plum tomatoes), add the ghooreh or lime juice, 1 teaspoon of salt, the saffron water, the sugar and cinnamon and 2 tablespoons of oil and bring to the boil. Allow to simmer for a few minutes.
- Add the sauce to the oven proof dish with the peppers after about an hour and place in the other dolmeh. Continue cooking for approx another hour.
The vegetables should be tender before you remove the dolmeh to serve and test the sauce as you may want to add more salt according to you own taste.
Serve with flat bread and natural yoghurt. Nooshi joonet