Stuffed Green Peppers, Eggplants, and Tomatoes

Name: Stuffed Green Peppers, Eggplants, and Tomatoes (Dolmeh-ye felfel sabz-o bademjan-o gojeh farangi)
Prep time: 45 min
Cook time: 2 h 30 min
Total time: 3 h 15 min
Cuisine: Iranian
Ingredients: 1 onion, peeled and thinly sliced; ½ cup (120 ml) oil or butter; 1 pound (450 g) ground lamb or chicken; 1 pound (450 g) ground lamb or chicken; 1 cup (85 g) chopped fresh parsley; 2 tablespoons tomato paste; 1 cup (85 g) chopped fresh mint or 1 tablespoon dried; ½ cup (50 g) chopped spring onions; 2 eggplants or pattypan squash; 2 green bell peppers; 2 eggplants or pattypan squash; ¼ cup (50 g) rice; 4 large tomatoes; ½ cup (120 ml) oil or butter; ¼ cup (50 g) yellow split peas; ⅓ cup (80 ml) lime juice or vinegar; ⅓ cup (80 g) grape molasses or sugar; ¼ cup (60 ml) oil or butter; ⅓ cup (80 ml) lime juice or vinegar; 1 teaspoon sea salt; ¼ teaspoon saffron dissolved in 2 tablespoons hot water; ⅓ cup (80 g) grape molasses or sugar; 1 teaspoon ground cinnamon; ½ teaspoon freshly ground black pepper; ½ teaspoon cayenne; 1 cup (85 g) chopped fresh tarragon; 1 teaspoons sea salt; 1 cup (225 g) tomato puree; ¼ cup (60 ml) oil or butter; 1 teaspoon advieh (Persian spice mix)*

Dolmeh-ye felfel sabz-o bademjan-o gojeh farangi

Preparation info

Makes
4–6
servings

Difficulty
Medium
Ready in
3 hr 30

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

2 eggplants or pattypan squash
2 green bell peppers
4 large tomatoes

Asia
Iran
Main course
Starter
Gluten-free

Method

Preheat oven to 350°F (180°C). Slice off the tops of the eggplants squash and set aside. Slice off the bottoms so the eggplants can stand on their own. Hollow them out, using the point of a knife or a melon baller, leave a ¾-in/2cm-thick shell, and save the fles