Dolme Felfel (Persian Stuffed Capsicums/Bell Peppers)
A recipe from the recently opened Zeytoon Persian cafe in Newcastle -shared by chef Babak ‘Bob’ Abbaszadeh. It's vegetarian and gluten-free. Serves 6
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 6
- 200
- 200
- 100g split peas (soaked overnight)
- 1bunch dill
- 1bunch mint
- 1bunch coriander
- 2
- 1bunch shallot
- 1(400 g) can crushed tomatoes
- 2tablespoons tomato paste
- 1cup vegetable stock
- 2teaspoons turmeric
- salt and pepper
Advertisement
DIRECTIONS
- Soak split peas in water overnight.
- Cook the split peas for about 20 mins with turmeric and enough water to cover.
- Cook the rice in boiling water for about 5 minutes.
- Chop all the herbs and add to pan with half-cooked split peas and rice, and add stock.
- Chop the mushrooms and add to the mixture.
- Cut a circle in the top of the capsicums and remove the seeds.
- Stuff the capsicums with the cooked mixture.
- Drizzle a bit of olive oil onto a baking tray and place the capsicum in the tray.
- Pour the crushed tomatoes and half a cup of water over the capsicums.
- Place the tray in oven at 200°C for about 40 minutes Bon appetit!
Advertisement