Critical Moments
- •Leaving room for rice expansion when stuffing
- •Achieving proper sweet-sour balance in sauce
- •Low, slow cooking until rice is fully cooked
- •Not overcooking (peppers fall apart)
Prepare the peppers
Wash the peppers. Cut off the tops (about 2cm down) to create lids—set these aside. Remove the seeds and white membranes from inside each pepper. Trim the bottom slightly if needed so the peppers can stand upright, but don't cut through to create a hole.
Prepare the peppers
Wash the peppers. Cut off the tops (about 2cm down) to create lids—set these aside. Remove the seeds and white membranes from inside each pepper. Trim the bottom slightly if needed so the peppers can stand upright, but don't cut through to create a hole.
Partially cook the split peas
If using split peas, rinse and simmer in water for 15-20 minutes until partially tender but still firm. Drain and set aside.
Partially cook the split peas
If using split peas, rinse and simmer in water for 15-20 minutes until partially tender but still firm. Drain and set aside.
Sauté the onions
Heat 45ml 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 until fragrant. Remove from heat and let cool slightly.
Sauté the onions
Heat 45ml 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 until fragrant. Remove from heat and let cool slightly.
Make the filling
In a large bowl, combine the sautéed onions, rinsed rice (raw), partially cooked split peas, ground meat (if using), all the chopped herbs, cinnamon, cumin (if using), salt, and pepper. Mix thoroughly with your hands until evenly combined. The mixture should be well-seasoned and fragrant.
Critical Step
Thorough mixing ensures even flavor in every pepper. The raw rice will cook inside the peppers, absorbing the delicious braising liquid.
Make the filling
In a large bowl, combine the sautéed onions, rinsed rice (raw), partially cooked split peas, ground meat (if using), all the chopped herbs, cinnamon, cumin (if using), salt, and pepper. Mix thoroughly with your hands until evenly combined. The mixture should be well-seasoned and fragrant.
Critical Step
Thorough mixing ensures even flavor in every pepper. The raw rice will cook inside the peppers, absorbing the delicious braising liquid.
Stuff the peppers
Fill each pepper with the filling mixture, pressing gently to pack but leaving about 1cm of space at the top—the rice will expand during cooking. Don't overfill. Place the reserved pepper tops back on as lids.
Critical Step
Leave room for rice expansion. Overfilled peppers may burst or the filling will push out. The lids help keep moisture in and prevent the top from drying out.
Stuff the peppers
Fill each pepper with the filling mixture, pressing gently to pack but leaving about 1cm of space at the top—the rice will expand during cooking. Don't overfill. Place the reserved pepper tops back on as lids.
Critical Step
Leave room for rice expansion. Overfilled peppers may burst or the filling will push out. The lids help keep moisture in and prevent the top from drying out.
Prepare the sauce
In a bowl, whisk together the tomato paste, crushed tomatoes, lemon juice, sugar, and 400ml water. Taste and adjust the sweet-sour balance—it should be tangy with a hint of sweetness.
Critical Step
The sweet-sour sauce is essential to Persian dolmeh. Taste and adjust—it should be noticeably tangy with balancing sweetness. The flavors will mellow during cooking.
Prepare the sauce
In a bowl, whisk together the tomato paste, crushed tomatoes, lemon juice, sugar, and 400ml water. Taste and adjust the sweet-sour balance—it should be tangy with a hint of sweetness.
Critical Step
The sweet-sour sauce is essential to Persian dolmeh. Taste and adjust—it should be noticeably tangy with balancing sweetness. The flavors will mellow during cooking.
Arrange peppers in pot
Drizzle remaining 15ml oil in the bottom of a large pot. Stand the stuffed peppers upright in the pot, packing them snugly so they support each other. Pour the sauce around (not over) the peppers—it should come about halfway up.
Arrange peppers in pot
Drizzle remaining 15ml oil in the bottom of a large pot. Stand the stuffed peppers upright in the pot, packing them snugly so they support each other. Pour the sauce around (not over) the peppers—it should come about halfway up.
Braise the stuffed peppers
Bring to a gentle boil over medium heat. Reduce heat to low, cover tightly, and simmer for 60-75 minutes until the peppers are very tender and the rice inside is fully cooked. Check occasionally—add water if the sauce has reduced too much. Baste the peppers with sauce once or twice during cooking.
Critical Step
Low, slow cooking allows the rice inside to cook through while the peppers become tender. The sauce should reduce to a thick, glossy coating. Test by carefully cutting into one pepper to check that rice is fully cooked.
Braise the stuffed peppers
Bring to a gentle boil over medium heat. Reduce heat to low, cover tightly, and simmer for 60-75 minutes until the peppers are very tender and the rice inside is fully cooked. Check occasionally—add water if the sauce has reduced too much. Baste the peppers with sauce once or twice during cooking.
Critical Step
Low, slow cooking allows the rice inside to cook through while the peppers become tender. The sauce should reduce to a thick, glossy coating. Test by carefully cutting into one pepper to check that rice is fully cooked.
Rest and serve
Remove from heat and let rest for 10 minutes. Carefully transfer the peppers to a serving platter using a large spoon, keeping them upright. Spoon the reduced sauce over and around the peppers. Serve warm.
Rest and serve
Remove from heat and let rest for 10 minutes. Carefully transfer the peppers to a serving platter using a large spoon, keeping them upright. Spoon the reduced sauce over and around the peppers. Serve warm.
Resting Required
10 min - Allows peppers to firm up slightly; easier to handle
