Dolme Felfel (Persian Stuffed Capsicums/Bell Peppers) |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A recipe from the recently opened Zeytoon Persian cafe in Newcastle -shared by chef Babak ‘Bob’ Abbaszadeh. It's vegetarian and gluten-free. Serves 6 Ingredients:
6 medium red capsicums (bell peppers) |
200 g basmati rice |
200 g mushrooms (optional) |
100 g split peas (soaked overnight) |
1 bunch dill |
1 bunch mint |
1 bunch coriander |
2 teaspoons tarragon (dried is accepted) |
1 bunch shallot |
1 (400 g) can crushed tomatoes |
2 tablespoons tomato paste |
1 cup vegetable stock |
2 teaspoons turmeric |
salt and pepper |
Directions:
1. Soak split peas in water overnight.
2. Cook the split peas for about 20 mins with turmeric and enough water to cover.
3. Cook the rice in boiling water for about 5 minutes.
4. Chop all the herbs and add to pan with half-cooked split peas and rice, and add stock.
5. Chop the mushrooms and add to the mixture.
6. Cut a circle in the top of the capsicums and remove the seeds.
7. Stuff the capsicums with the cooked mixture.
8. Drizzle a bit of olive oil onto a baking tray and place the capsicum in the tray.
9. Pour the crushed tomatoes and half a cup of water over the capsicums.
10. Place the tray in oven at 200°C for about 40 minutes Bon appetit!
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