Name: Savoury stuffed apples (Dolme-ye sib)
Yield: Serves 4–6 as a side or starter, 2–3 as a main
Cuisine: Iranian
Ingredients: 40 g (1½ oz) basmati rice; 20 g (¾ oz) yellow split peas; 2 tablespoons vegetable oil; 1 tablespoon golden onion; 20 g (¾ oz) walnuts, coarsely chopped; 2 tablespoons saffron infusion; 1 teaspoon salt; ½ teaspoon ground cinnamon; 70 g (2½ oz) sugar; 6 Red Delicious apples; 2 tablespoons white wine vinegar For assembling; ½ teaspoon salt; ½ lemon; 20–30 g (1 oz) butter, melted; 1 tablespoon saffron infusion

Preparation info

Serves
4–6
as a side

Difficulty
Medium

Appears in

Pomegranates & Artichokes

By Saghar Setareh

Published 2023

About

In a parallel world, instead of calling this book Pomegranates & Artichokes, I would’ve named it Oh, the Glorious World of Stuffed Vegetables, as nothing showcases culinary affinities all the way from Central Asia to the heart of the Mediterranean quite like stuffed vegetables. Known as dolmeh in Iran, dolma in Turkey, gemista in Greece, and mehshi in Arab-speaking countries, you will encounter a few of them in this book —