Dolmeh – Stuffed Bell Peppers

Dolmeh - Iranian stuffed Peppers

Stuffed Bell Peppers. These are absolutely delicious and easy to make once you get all the ingredients together.

Different country’s have there own twist to it. Mine is the Iranian way, and being half Azeri myself and married to a lovely jubly Azeri I can safely say that that qualifies me to make,write and talk about dolmeh 😁

This dish makes 8 individual medium sized dolmeh.

Ingredients

8 bell peppers (medium size)

1 Onion (finley chopped)

1 tsp tumeric

1 tsp salt (I used sea salt)

1 tsp ground black pepper

1/2 tsp cinnamon

Ground Saffron (generous pinch)

500g Lamb mince

8g parsley (finley chopped)

8g corriander (finley chopped)

8g leak (finley chopped)

20g dill (finley chopped)

20g chives (finley chopped)

20g mint (finley chopped)

20g basil (finley chopped)

10g dill (finley chopped)

10g tarragon (Finley 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 tumeric

1 tsp salt (I used sea salt)

1 tsp ground black pepper

1/4 tsp cinnamon

1/4 cup oil (for frying the onions)

2 tblsp tomatoe puree

1 clove garlic (crushed)

Ground saffron (generous pinch)

Method

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

Dolmeh - chopped onions

Add the tumeric 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.

Dolmeh - minced lamb and spices

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

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

Wash the herbs.

Dolmeh - washed herbs

Finley chop all the herbs.

Dolmeh - chopped herbs

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.

Dolmeh - minced lamb and herbs

For the sauce

Finely chop the onions and fry in oil until golden brown. Add the tumeric 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 tomato puree and crushed garlic and stir well for 30 seconds without burning the garlic.

Dolmeh sauce

Add 3 cups cold water and allow The sauce to boil for 5 minutes. Remove from the heat.

Stuffing the peppers

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.

Dolmeh - top hats

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

Dolmeh - stuffed

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

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

Dolmeh - ready to cook

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

Dolmeh - cooked

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

Dolmeh - plated

Happy eating. 😁

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