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Stuffed capsicum (dolmeh-ye-felfel)
- Cuisine: Iranian
- Serves 6 to 8
Ingredients
10 or 12 large capsicums
50g fresh parsley
50g fresh chives
50g fresh mint
50g fresh tarragon
50g fresh dill tips
1 onion (medium)
300g minced lamb
¾ cup oil
2 tbsp tomato paste
2 tsp salt or to taste
1 tsp pepper
1 cup yellow split peas
1 cup rice
Note: If you have to use dried herbs instead, replace every 100g of fresh herbs with 5g of dried herbs.
Preparation
Cut the top off the capsicums in a circle to make a lid. Scrape out the seeds and pith very carefully. Avoid making any cuts or holes in the body of the capsicum. Put the lids back on each capsicum and leave aside.
If you are using fresh herbs, clean and wash the herbs. Drain and put in a tea towel for further draining. Chop the herbs finely and stir-fry very lightly in ¼ cup of oil (for a minute or two).
Chop the onions into small pieces and fry in ¼ cup of oil. Add the minced meat and stir-fry. When the water from the meat is evaporated, add 2 tablespoons of tomato paste, which has been dissolved in ¼ cup of water. Add ½ teaspoon of salt and 1 teaspoon of pepper, cook for 2 minutes and put aside.
Wash the yellow split peas, add 1½ cups of warm water, about ½ teaspoon of salt and cook for about 15 to 20 minutes (do not allow it to go too soft).
Wash the rice and cook with 1½ cups of water and about ½ teaspoon of salt over low heat for about 10 minutes until there is no water left.
Mix the cooked meat, chopped herbs, cooked rice and split peas. Test for salt and, if necessary, add extra. Fill the capsicums one by one, and put their own lids back on. Put the capsicums tightly next to each other in a pot.
Pour the remaining ¼ cup of oil and 1½ cups of water all over the capsicums. Cook on medium heat for 5 to 6 minutes, then on low for an extra 20 minutes.
Place the capsicums carefully in a serving dish and serve.
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