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Title: Dolme (Stuffed Vegetables with Pomegranate)
Categories: Vegetable Israel Jewish Persian
Yield: 1 Servings

6 Red or green peppers, or a combination of each
2tbCorn oil
1md(1/2 cup) onions, sliced
1/2lbGround beef
1tsSalt, or to taste
1/8tsGround turmeric
1/8tsPepper
1/4cDark raisins
1/4cDried barberries (zereshk)
1/3cPomegranate concentrate
1cFresh Italian flat-leaf parsley, chopped
2tsFresh mint, chopped OR
1/2tsDried mint
1/2cHalf-cooked rice, as in Basic Persian Rice (Chelo -- see rec
1cWater
2tbTomato puree
1tbFresh lemon juice
  Oil

In Persian manner, pomegranate juice seasons stuffing w/a moderate fruity flavor. The herbs add a freshness & tomato & lemon an additional acid seasoning. A classic Persian combination.

1. Cut out & reserve a 1-inch disc from stem end of each pepper to make a lid. Scoop out & discard seeds & ribs. Set Side.

2. Heat oil in a skillet, add onion, & stir-fry over moderate heat for 2 mins. Add beef, salt, turmeric, & pepper & stir-fry for 2 mins more, or until meat changes color. Remove skillet from heat & stir in raisin, barberries, pomegranate concentrate, parsley, mint, & rice. Mix well.

3. Stuff each pepper abt 2/3 full w/stuffing mixture and replace stem lid. Mix water, tomato puree, & lemon together. Fit peppers into an oiled pan just big enough to hold them upright, and pour liquid around them. It should reach halfway up peppers. Add more water if needed.

4. Cover pan & cook over low heat for 1 hr, or long enough to soften peppers completely & reduce sauce by half. Serve warm, spooning some of sauce over top of each pepper. Makes 6 stuffed pepper.

VARIATION: 6 small eggplants may be stuffed in same way as peppers.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. David Pileggi

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