Persian cooking: recipes · Dolmeh & kufteh: stuffed dishes
Dolmeh Goje Farangi دلمه گوجهفرنگی
Stuffed tomatoes with a meat and rice filling, often cooked with peppers in the same pot.
Ingredients
- 2 tomatoes
- ½ green peppers
- 75 g minced lamb or beef (with some fat)
- 25 g basmati rice
- 13 g yellow split peas
- ¼ onions
- ¼ bunch mixed herbs (parsley, coriander, dill, leek)
- ¼ tsp turmeric
- ¼ tsp cinnamon
- ½ tbsp tomato paste
- ¾ tbsp lemon juice
- ½ tbsp sugar
- 1 tbsp oil
- salt (to taste)
- black pepper (to taste)
Method
- Filling: half-cook the rice and split peas. Fry the onion, add the mince and turmeric and fry until crumbly; mix with the rice, peas, finely chopped herbs, cinnamon, salt and pepper.
- Cut a lid off the tomatoes and peppers, hollow out (keep the tomato insides for the sauce) and stuff.
- Sauce: stir 300 ml water with 2 tbsp tomato paste, 3 tbsp lemon juice and 2 tbsp sugar and pour over.
- Cook covered for 40 minutes, adding the tomatoes to the peppers only after 15 minutes.