Critical Moments
- •Hollowing eggplants without piercing
- •Salting and draining to remove bitterness
- •Light frying only (not fully cooking)
- •Leaving room for rice expansion when stuffing
- •Low, slow braising until rice is fully cooked
Prepare the eggplants
Wash the eggplants and cut off the stems, leaving the cap intact. Using an apple corer or a small sharp knife, hollow out the center of each eggplant, leaving about 1cm walls and keeping the bottom intact. Work carefully to avoid piercing the skin. Reserve the scooped-out flesh for another use.
Critical Step
The eggplants must be hollowed without piercing—holes allow filling to escape and sauce to flood in. Leave adequate wall thickness (1cm) so they don't collapse during cooking.
Common Mistakes
- •Piercing through the skin (filling escapes)
- •Walls too thin (collapse during cooking)
- •Walls too thick (won't cook through evenly)
Prepare the eggplants
Wash the eggplants and cut off the stems, leaving the cap intact. Using an apple corer or a small sharp knife, hollow out the center of each eggplant, leaving about 1cm walls and keeping the bottom intact. Work carefully to avoid piercing the skin. Reserve the scooped-out flesh for another use.
Critical Step
The eggplants must be hollowed without piercing—holes allow filling to escape and sauce to flood in. Leave adequate wall thickness (1cm) so they don't collapse during cooking.
Common Mistakes
- •Piercing through the skin (filling escapes)
- •Walls too thin (collapse during cooking)
- •Walls too thick (won't cook through evenly)
Salt and drain the eggplants
Sprinkle salt generously inside each hollowed eggplant and on the exterior. Place upside down in a colander and let drain for 20-30 minutes. This draws out bitter juices and helps the eggplant absorb less oil when frying. Rinse briefly and pat dry.
Salt and drain the eggplants
Sprinkle salt generously inside each hollowed eggplant and on the exterior. Place upside down in a colander and let drain for 20-30 minutes. This draws out bitter juices and helps the eggplant absorb less oil when frying. Rinse briefly and pat dry.
Lightly fry the eggplants
Heat 60ml oil in a large skillet over medium-high heat. Fry the eggplants in batches, turning to brown lightly on all sides, about 2-3 minutes per batch. They should be lightly golden and slightly softened but not fully cooked. Transfer to a plate lined with paper towels.
Critical Step
A brief fry softens the eggplants for easier stuffing and develops flavor, but don't fully cook them—they'll finish braising. Overbrowning makes them too soft and prone to falling apart.
Common Mistakes
- •Crowding the pan (steams instead of fries)
- •Cooking too long (eggplants fall apart)
- •Not enough oil (uneven browning)
Lightly fry the eggplants
Heat 60ml oil in a large skillet over medium-high heat. Fry the eggplants in batches, turning to brown lightly on all sides, about 2-3 minutes per batch. They should be lightly golden and slightly softened but not fully cooked. Transfer to a plate lined with paper towels.
Critical Step
A brief fry softens the eggplants for easier stuffing and develops flavor, but don't fully cook them—they'll finish braising. Overbrowning makes them too soft and prone to falling apart.
Common Mistakes
- •Crowding the pan (steams instead of fries)
- •Cooking too long (eggplants fall apart)
- •Not enough oil (uneven browning)
Prepare the split peas
Rinse the split peas and simmer in water for 15-18 minutes until partially cooked. Drain and set aside.
Prepare the split peas
Rinse the split peas and simmer in water for 15-18 minutes until partially cooked. Drain and set aside.
Make the filling
Heat 30ml oil in a skillet over medium heat. Add the diced onions and cook for 8-10 minutes until softened and lightly golden. Add turmeric and cook 1 minute. Transfer to a large mixing bowl. Add the rinsed rice (raw), partially cooked split peas, ground meat (if using), all the chopped herbs, cinnamon, advieh (if using), 1 tsp salt, and pepper. Mix thoroughly.
Critical Step
Thorough mixing ensures consistent flavor. The rice is raw—it cooks during braising.
Make the filling
Heat 30ml oil in a skillet over medium heat. Add the diced onions and cook for 8-10 minutes until softened and lightly golden. Add turmeric and cook 1 minute. Transfer to a large mixing bowl. Add the rinsed rice (raw), partially cooked split peas, ground meat (if using), all the chopped herbs, cinnamon, advieh (if using), 1 tsp salt, and pepper. Mix thoroughly.
Critical Step
Thorough mixing ensures consistent flavor. The rice is raw—it cooks during braising.
Stuff the eggplants
Carefully fill each hollowed eggplant with the filling mixture using a small spoon. Fill to about 1cm below the top—the rice will expand. Don't pack too tightly. If you cut lids, replace them; otherwise the filling will be exposed (this is fine).
Critical Step
Leave room for rice expansion—overfilled eggplants will split. Fill firmly but don't force more filling than fits comfortably.
Stuff the eggplants
Carefully fill each hollowed eggplant with the filling mixture using a small spoon. Fill to about 1cm below the top—the rice will expand. Don't pack too tightly. If you cut lids, replace them; otherwise the filling will be exposed (this is fine).
Critical Step
Leave room for rice expansion—overfilled eggplants will split. Fill firmly but don't force more filling than fits comfortably.
Prepare the sauce
In a bowl, whisk together the tomato paste, crushed tomatoes, pomegranate molasses, lemon juice, sugar, bloomed saffron (if using), and 400ml water. Taste and adjust the sweet-sour balance.
Critical Step
The sweet-sour sauce is essential to Persian dolmeh. It should be assertively flavored—tastes will mellow during cooking. The saffron adds elegance.
Prepare the sauce
In a bowl, whisk together the tomato paste, crushed tomatoes, pomegranate molasses, lemon juice, sugar, bloomed saffron (if using), and 400ml water. Taste and adjust the sweet-sour balance.
Critical Step
The sweet-sour sauce is essential to Persian dolmeh. It should be assertively flavored—tastes will mellow during cooking. The saffron adds elegance.
Arrange eggplants in pot
Drizzle a little oil in the bottom of a large heavy pot or Dutch oven. Arrange the stuffed eggplants in a single layer, packing them snugly so they support each other. They can be placed on their sides or standing up, depending on the shape of your pot and eggplants.
Arrange eggplants in pot
Drizzle a little oil in the bottom of a large heavy pot or Dutch oven. Arrange the stuffed eggplants in a single layer, packing them snugly so they support each other. They can be placed on their sides or standing up, depending on the shape of your pot and eggplants.
Braise the stuffed eggplants
Pour the sauce over and around the eggplants—it should come about halfway up. Add more water if needed. Cover tightly. Bring to a gentle boil, then reduce to a low simmer. Cook for 60-75 minutes until the eggplants are very tender when pierced and the rice inside is fully cooked.
Critical Step
Low, slow cooking allows the rice inside to cook through while the eggplant becomes silky. The sauce should reduce to a glossy glaze.
Braise the stuffed eggplants
Pour the sauce over and around the eggplants—it should come about halfway up. Add more water if needed. Cover tightly. Bring to a gentle boil, then reduce to a low simmer. Cook for 60-75 minutes until the eggplants are very tender when pierced and the rice inside is fully cooked.
Critical Step
Low, slow cooking allows the rice inside to cook through while the eggplant becomes silky. The sauce should reduce to a glossy glaze.
Rest and serve
Remove from heat and let rest for 10-15 minutes with the lid on. Carefully transfer the stuffed eggplants to a serving platter—they're very soft and delicate. Spoon the reduced sauce over and around them. Serve warm with rice.
Rest and serve
Remove from heat and let rest for 10-15 minutes with the lid on. Carefully transfer the stuffed eggplants to a serving platter—they're very soft and delicate. Spoon the reduced sauce over and around them. Serve warm with rice.
Resting Required
10 min - Allows eggplants to firm up slightly; easier to handle
