• LK Bonabi

Dolmeh – Stuffed Bell Peppers

Updated: Jul 7

Persian dolmeh, stuffed bell peppers. These are absolutely delicious and easy to make once you get all the ingredients together. The wonderful combination of herbs and spices differentiates this dolmeh to any other dolmeh made from other countries.


Often eaten with bread and plain yogurt, I've made Barbari bread to go with it.


Different country’s have their own twist to it. Mine is the Iranian way, and being half Azeri myself and married to a lovely jubbly Azeri, dolmeh is a loved dish in our home and one of the well known dishes in Iranian Azerbaijan.


This dish makes 7 to 8 individual medium sized dolmeh.

Ingredients

7 to 8 bell peppers (medium size)

1 onion (finely chopped)

1 tsp turmeric

1 tsp salt (I used sea salt)

1/2 tsp ground black pepper

1/2 tsp cinnamon

ground saffron (generous pinch)

500g Lamb mince

8g parsley (finely chopped)

8g coriander (finely chopped)

8g leak (finely chopped)

20g dill (finely chopped)

20g chives (finely chopped)

20g mint (finely chopped)

20g basil (finely chopped)

10g tarragon (finely chopped)

4 cloves garlic (crushed)

1/3 cup oil (for frying the onions)

1/4 cup white rice (par boiled)

1/4 cup yellow split peas (par boiled)


For the sauce

1 onion (finely chopped)

1 tsp turmeric

1 tsp salt (I used sea salt)

1/2 tsp ground black pepper

1/4 tsp cinnamon

1/4 cup oil (for frying the onions)

2 tbsp tomato puree

1 clove garlic (crushed)

ground saffron (generous pinch)

Method

Step 1

  • Finely chop the onions and fry in oil until golden brown.

  • Add the turmeric and fry with the onions for 30 seconds.

  • Reduce the heat and add the salt, pepper, cinnamon and ground saffron. Give it a good mix.


  • Add the minced lamb and mix the spices well into the mince until the colour of the minced lamb has turned brown.

  • Cover the top of your pot and allow the mince to simmer over a low heat.


Step 2

  • Par boil the rice and the yellow split peas. Add them to the mince lamb.


  • Wash the herbs and finely chop all of them

  • Add the chopped herbs to the mince.


  • Add the crushed garlic and mix gently until all the minced lamb, rice, spilt peas and herbs are mixed well together.

For the sauce


Step 1

  • Finely chop the onions and fry in oil until golden brown. Add the turmeric and fry with the onions for 30 seconds.

  • Reduce the heat and add the salt, pepper, cinnamon and ground saffron. Give it a good mix.

Step 2

  • Add the tomato puree and crushed garlic and stir well for 30 seconds without burning the garlic.

  • Add 3 cups cold water and allow The sauce to boil for 5 minutes.

  • Remove from the heat.


Stuffing the peppers

Step 1

  • Wash the peppers and cut off the tops so that when you place it back on the pepper it looks like a hat.

  • Remove any seeds from the pepper and wash inside them to ensure all the seeds have been removed.

Step 2

  • With a table spoon stuff the peppers with the mince lamb and herb mix.

  • Add the hat back on the pepper and gently place in the pot of tomato sauce.

Step 3

  • Once all the peppers have been stuffed and placed neatly in the pot place back on medium heat and cover the top.

  • Cook for an hour or until the peppers are very tender and juicy.


Enjoy your dolmeh with fresh plain yogurt or add some garlic, salt and pepper to the yogurt to give it flavour.



Noosh-e-Jaan. Happy eating. 😁

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