Cuisine—Iran

Questions on this topic? Just ask!

An Iranian classic, the flavor-infused rice and dense but delicate taste and textures characteristic of Iranian foods are wonderfully presented in this recipe. Adapted from the Iranian culinary "bible," Rosa Montazemi's Honar-e Aashpazi or Art of Cooking, dolmeh-yeh felfel or stuffed peppers are relatively simple to make and absolutely delicious.

2 medium onions, finely chopped
cooking oil
¹⁄2 lb. ground lamb or beef
salt
black pepper
3–4 tsp. tomato paste
¹⁄3 cup parsley, finely chopped
¹⁄3 cup mint, finely chopped
¹⁄2 cup spring onions, finely chopped
¹⁄3 cup garlic chives, finely chopped
¹⁄3 cup tarragon, finely chopped (optional)
³¹⁄2 oz. of long-grain or basmati rice
4 large green or red peppers
2–3 tsp. sugar
3–4 tbs. fresh lime juice

Fry onions in cooking oil over medium heat until golden. Add ground meat and fry further until meat changes color. Add ¹⁄2 cup water, salt, pepper and most of tomato paste. Mix and cook further until water boils off.

Fry prepared herbs and spring onions in cooking oil over medium heat until wilted. Boil 2 cups of water in a small pot. Add 1 teaspoon of salt and rice and boil further until rice softens. Drain the water and let cool slightly.

Cut a circle at the top of the peppers and remove seeds. Boil 2 cups of water in a large pot. Add 1 teaspoon of salt and the peppers. They should be placed side by side (make sure not to stack them). Cook until they soften slightly. Take care not to overcook or they might fall apart later on. Drain the water and let cool.

Mix well-prepared meat, vegetables, most of the lime juice, most of the sugar, and rice. Sprinkle some salt inside peppers, fill them with the mix and close the tops. Again place the peppers side by side (avoid stacking them) in a large pot. Prepare sauce by mixing ¹⁄2 cup of hot water with the rest of sugar, lime juice and tomato paste. Pour the sauce in over the peppers and simmer for 5–10 minutes. Serve this dolmeh hot with the sauce. Makes four servings.

Source: Iranian/Persian Recipes. Retrieved 17 March 2002, from: http://www.ee.surrey.ac.uk/Personal/F.M okhtarian/recipes.

This complete Cuisine—Iran contains 341 words. This article contains 813 words (approx. 3 pages at 300 words per page).