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.

⏱ 90 min

Ingredients

− +
  • 48 tomatoes
  • 12 green peppers
  • 1800 g minced lamb or beef (with some fat)
  • 600 g basmati rice
  • 300 g yellow split peas
  • 6 onions
  • 6 bunch mixed herbs (parsley, coriander, dill, leek)
  • 6 tsp turmeric
  • 6 tsp cinnamon
  • 12 tbsp tomato paste
  • 18 tbsp lemon juice
  • 12 tbsp sugar
  • 24 tbsp oil
  • salt (to taste)
  • black pepper (to taste)

Method

  1. 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.
  2. Cut a lid off the tomatoes and peppers, hollow out (keep the tomato insides for the sauce) and stuff.
  3. Sauce: stir 300 ml water with 2 tbsp tomato paste, 3 tbsp lemon juice and 2 tbsp sugar and pour over.
  4. Cook covered for 40 minutes, adding the tomatoes to the peppers only after 15 minutes.