Oh how I love Dolmeh! I really really do!! Let’s see so far I have posted Squash, Eggplant, and Grape Leaves Dolmeh around here!! Traditionally, in Iran they use green peppers for stuffing bell peppers, but since I love colors, I like to mix them up! Besides, green bell peppers are my least favorite taste while.Â My favorites are the yellow and orange ones!
4 bell peppers
1/2 lb ground beef
1/2 cup rice
1 medium onion
2 cloves garlic
1 cup parsley, packed
1 cup chopped chives
1/2 cup mint
2 tbsp dried tarragon
1 1/2 tbsp advieh
2 1/2 tbsp tomato paste
2 tbsp lemon juice
salt & pepper
First on the agenda. Cook rice in two cups of salted water. This should take about 20 minutes.
Look at these bell peppers! I love their bright color!! Take a pairing knife slightly cut the stems. Then cut the top portion of each pepper.
Carefully remove seeds and membranes with the help of the pairing knife and a teaspoon.
Place the peppers in a pot along with a cup of water and boil for 5 minutes. Remover peppers and rinse with cold water.Â Set aside top side down to drain.
Small dice onion and mince garlic. Saute in some oil until translucent.Â Add ground beef and season with salt and pepper.Â Saute until most of theÂ juices evaporate.
In the mean time clean and wash herbs. Rough chop parsley and mint.
Once the meat is ready add 1 1/2 tablespoons of tomato paste and mix well.
First add cooked rice and mix well. Add fresh herbs, tarragon, and advieh.Â Mix well until all nicely incorporated. Taste seasoning and add more if needed.
Stuff each pepper and place the top back on each corresponding pepper.
Bring 1 cup of water to a boil. Add 1 tablespoon of tomato paste, salt, lemon juice and brewed saffron. Mix well then add peppers. Cook covered for 30 to 45 minutes on medium low until peppers are cooked.