Persian Bell Pepper Dolmeh (stuffed bell pepper) - دُلمه فلفل ایرانی با دستور کامل به زبان انگلیسی
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- čas přidán 17. 05. 2024
- This is another dish from my childhood. Bell Pepper Dolmeh (Persian stuffed bell pepper دُلمه فلفل ایرانی) is a dish with a large historic and geographic footprint. Every country from Greece to India has a version of this dish. As far west as Poland, there is cabbage roll (stuffed green cabbage leaves) in Jewish culinary tradition. You can stuff any vegetable large enough to hollow out and stuff with tasty stuff. You can stuff large edible leaves of any plant (cabbage and grape leaves are popular options).
The stuffing and sauce in this recipe can be used for stuffing a wide range of vegetables and leaves. In the recipe posted in first (pinned) comment, I give you instructions on timing differences when you use different veggies and leaves to make dolmeh!
Thanks Mom (Fezeh Ghasemi) and Dad (Ali Akbar Bagheri - the chef; original foodie icon in my life) for all the delicious dolmehs you made us over the years!
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Full recipes for Persian Bell Pepper Dolmeh is placed in the first comment under this video.
0:00 Introduction
1:11 Clean and chop the herbs
2:13 Clean and hollow out the bell peppers
2:35 Sauté the herbs in skillet
3:18 Sauté the onion
3:55 Add the ground meat to cooked onions
4:53 Add cooked rice and cooked herbs to meat and onion
5:17 Transfer meat, herb and rice mixture to a bowl
5:23 Add shredded hard boiled egg to the bowl
5:40 Boil bell peppers in sugar water
6:28 Shock the boiled peppers in ice water bath
6:50 Make the tomato based sauce
9:03 Stuff the bell peppers
10:41 Pour a little sauce over each stuffed pepper
11:26 Pour the rest of the sauce in the baking dish around the peppers
12:30 Put the caps back on bell peppers and secure with toothpicks
13:59 Cover with aluminum foil and put in the oven at 400 F
15:10 Uncover the peppers after 45 minutes and bake for another 10 minutes
15:42 Stuffed bell peppers out of the oven after 55 minutes
16:32 Plate and serve
17:41 Outtro and tasting - Jak na to + styl
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!
Looks great and tasty👍
Hi Ben it was great
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.
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 ❤
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!
Wow
I was taught how to make this from a wonderful person, Baboo. We add some cooked yellow peas too.
There are as many versions of this dish as there are kitchens! 🎉
no garlic?
The Iranian version has no garlic.