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

Ready In:
50mins
Serves:
Units:

ingredients

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!
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@Jubes
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@Jubes
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"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"
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  1. Jubes
    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
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