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Persian-Style Dolmeh Felfel (Stuffed Capsicums)

Servings: 8 people
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes

Ingredients 

For the Filling

  • 8 capsicums (bell peppers), tops removed and seeds cleaned
  • ½ cup split peas
  • 3 medium onions, finely chopped
  • 1 tbsp garlic, minced
  • 500 g ground beef or lamb
  • 2 tsp turmeric powder
  • ¼ cup tomato paste
  • 1 cup fresh parsley, finely chopped
  • 1 cup fresh coriander, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 1 tbsp dried mint
  • 1 tbsp dried tarragon
  • 1 tbsp dried marjoram or oregano
  • 2 tsp salt
  • 1 tsp black pepper
  • 2 cups basmati rice, washed, soaked for 30 minutes, and drained

For the Tomato Sauce

  • ¾ cup tomato paste
  • 4 cups water
  • 1 tsp turmeric powder
  • 3 tsp salt
  • ½ tsp black pepper

Instructions

  • Place the split peas in a small saucepan and cover with water. Bring to a boil and cook for 10–15 minutes, or until partially tender but not fully cooked. Drain and set aside.
  • Cut the tops off the capsicums about 1 cm below the stem, reserving the tops. Remove the seeds and membranes from inside each capsicum, being careful not to pierce the sides. Set aside.
  • Heat 2 tablespoons of vegetable oil in a large frying pan over medium heat. Add the onions and sauté until golden brown, about 8–10 minutes.
  • Add the garlic and cooked split peas to the onions and cook for 1 minute. Add the ground beef or lamb and cook until browned. Stir in the turmeric, salt, black pepper, and tomato paste. Cook for 1–2 minutes until the tomato paste darkens slightly and becomes fragrant. Remove the pan from the heat. Add the drained basmati rice, parsley, coriander, thyme, dried mint, dried tarragon, and dried marjoram. Mix well until all ingredients are evenly combined.
  • Spoon the filling into each capsicum, filling them approximately two-thirds full to allow room for the rice to expand during cooking. Place the reserved tops back onto the capsicums.
  • Place the stuffed capsicums upright in a large pot, fitting them snugly together to prevent them from tipping over during cooking.
  • In a bowl, whisk together the tomato paste, water, turmeric, salt, and black pepper until smooth. Pour the sauce into the pot until it reaches approximately halfway to two-thirds up the sides of the capsicums. The peppers should not be completely submerged. Place a heatproof plate over the capsicums to help keep them upright during cooking.
  • Bring the sauce to a gentle boil over medium heat. Reduce the heat to low, cover the pot, and simmer for approximately 1 hour, or until the rice is fully cooked and the capsicums are tender. Remove the pot from the heat and allow the dolmeh to rest for 10–15 minutes before serving. Carefully transfer the stuffed capsicums to a serving platter. Spoon some of the tomato sauce over the top and serve warm with yogurt, fresh herbs, and flatbread if desired.