Cooking Persian Food: Stuffed Peppers (Dolmeh Felfel Sabz)

Use this Persian recipe to have a twist on the average pepper.


| October/November 1999



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Use fresh dill to spice up this Persian dish.


Serves 6 to 8

Tradition has it that Persian dolmehs, or stuffed vegetables, were the forerunners of the dolmas of Greek, Turkish, and other Middle Eastern cuisines.

• 5 quarts water
• 1 to 2 tablespoons salt
• 4 large green, red, and/or yellow bell peppers, tops, seeds, and membranes removed
• 1 cup basmati rice
• 1/2 cup yellow split peas
• 1 tablespoon olive oil
• 1 onion, diced
• 1/2 pound lean ground beef or lamb
• 1 cup chopped fresh parsley
• 1/2 cup chopped fresh dill
• 3 tablespoons chopped fresh mint, or 1 tablespoon dried
• 3 tablespoons chopped fresh summer savory, or 1 tablespoon dried
• 1 teaspoon turmeric
• 1/2 teaspoon cinnamon
• Salt and freshly ground black pepper
• 1/2 cup water

1. Bring 3 quarts of water to a boil in a large pot. Bring 2 quarts of water to boil in a smaller pot.

2. Add salt to the water in the large pot. Blanch the pepper cases for 3 minutes, remove them with a slotted spoon, and drain, open ends down.

3. Stir the rice into the pepper water. Bring to a boil. Cook, uncovered, for 10 minutes, drain, rinse, and drain again. Place the rice in a large bowl.





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