PERSIAN BELL PEPPER DOLMEH RECIPE MAKES 4 servings (4 bell peppers) INGREDIENTS: -- 1/2 Large white or yellow onion, chopped finely -- 1/2 lb / 200 g Ground beef or turkey -- 1/2 tbsp Turmeric -- 1/2 tbsp Black pepper -- 1/2 tsp Salt (for the stuffing) -- 10 tbsp Assorted herbs, cleaned and chopped (equal amounts of leeks, parsley, mint, scallions, tarragon, dill) -- 2 cups Cooked rice -- 4 Bell peppers, assorted colors -- 1 Egg, hard-boiled -- 2 Tbsp Tomato paste -- 1/2 tsp Salt (for the sauce) -- 1/2 tbsp Sugar -- 2 cups Chicken broth -- 1 tbsp Lime juice or verjuice -- 1/8 tsp Cayenne (optional) -- 5/6 Bukhara prunes, pitted (optional, instead of or in addition to sugar and lime juice, to add sweet & sour/tangy kick). -- 2 tbsp Saffron solution (dissolve 1/4 tsp ground saffron in 4-5 tbsp of hot water and let brew for at least 5 minutes - this will make more than you need for this recipe) -- Vegetable Oil -- Salt -- 8 Toothpicks to secure the pepper tops DIRECTIONS: Make the stuffing: -- Finely chop and mince all herbs -- Heat 2 tbsp of vegetable oil on medium heat -- Sauté herbs until they darken a bit -- Set the sauteed herbs aside, reserving 1 tbsp of cooked herbs for the sauce -- Heat 2 tbsp of vegetable oil on medium heat -- Sauté chopped onion until it starts to change color -- Set aside 1/2 of the sauteed onions for use in the sauce -- Add meat, turmeric, black pepper, and salt to pan with the onions -- Continue cooking for 8 minutes, breaking up the ground meat (I use a potato masher) -- Stir occasionally -- Add the cooked white rice and sauteed herbs to the pan with the meat and onions -- Stir thoroughly; continue cooking for 2 minutes -- Adjust salt and stir 1 minute Prepare the peppers: -- Cut the top off each pepper, about 1/2 inch, saving it as a lid -- Remove seeds and membrane to make room for the stuffing Make the sauce: -- In a medium saucepan on medium heat, heat 2 tbsp vegetable oil -- Add the tomato paste and sauteed onions you had set aside -- Stir until the tomato paste becomes lighter in color -- Add the herbs you had set aside and stir thoroughly -- Add 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tbsp sugar and stir thoroughly. -- Add optional pitted prunes here (either instead of or with sugar). -- Heat the chicken broth to hot, not boiling, either on the stove or in the microwave -- Add heated chicken broth to the saucepan and bring to a boil -- Turn off the stove, pushing the pan off the heat -- Add lime juice or verjuice, optional cayenne pepper, saffron solution -- Stir thoroughly Assemble the peppers: -- Preheat oven to 400 degrees -- If you made the sauce beforehand, bring it to a simmer -- Place the filling in the bell peppers to 1/2-inch from the top -- Drizzle 3 tbsp sauce over each pepper’s stuffing -- Secure the top of the bell pepper with 2 toothpicks each -- Place the stuffed peppers in an ovenproof dish with a lid -- Pour the rest of the sauce into the ovenproof dish and around the peppers, ensuring the sauce isn’t higher than 2 inches from the bottom of the dish -- Cover with foil and bake for 45 minutes -- Remove foil and bake for another 10 minutes Serve the peppers: -- Serve the peppers in the ovenproof dish or a separate serving dish -- Pour the sauce over the peppers or serve on the side Cooking time using vegetables other than peppers (@ 400 degrees F): -- Large tomatoes - 10-12 minutes -- Eggplant - 55 minutes -- 1/2 Russet potato - 30 minutes

I would have never thought to make dolmeh in anything else. This looks delicious!

My favorite way of having veges and they have all the three essentials; the protein, carb and the veges all packed up in a delicious pakage. Thanks for sharing this recipe, oh by the way you can also make them out of onions.

I was taught how to make this from a wonderful person, Baboo. We add some cooked yellow peas too.

Looks great and tasty👍

Hi Ben it was great

Great to see an Iranian take on a classic. As another commenter said, I'd add garlic (I just love it) but otherwise this is really solid recipe and a well-produced video.

I love your channel ❤

Wow

I tried this recipe for a special dinner at home and it was really delicious with so good perfumes and savour (the sauce is really good as well) ! My guest also loved it! Thank you very much for this excellent dish and all your explanations. I will cook those dolmeh again for sure !! 😊 Cheers from Belgium!

no garlic?