Dolmeh ye badenjan

Dolmeh ye badenjan


• 2 round aubergines
• 2 green peppers
• 4 round tomatoes
• 120 ml of oil
• 60 g of long grain basmati rice
• 60 g of dried yellow peas (lappeh)
• 1 / 2 teaspoons of salt
• 1 finely chopped onion
• 2 peeled and well-crushed garlic cloves s
• 400 g of ground beef or veal
• 2 spoons of tomato paste (or concentrated)
• 60 g of chopped fresh parsley
• 60 g of chopped shallots
• 60 gi of fresh mint or 1 dried spoon
• 60 g of fresh tarragon or 1 dried spoon
• freshly ground pepper
• l spoon of mixed Iranian spices
• 1 cup of tomato juice
• lemon juice or red wine vinegar to taste
• l / 2 sugar spoon
• 1 cinnamon teaspoon
• 1 pinch of powdered saffron pistils. and dissolved in 2 spoons of hot water


Wash, dry, peel the aubergines by removing a thin slice of the bottom so that they can be positioned vertically in the pan once stuffed. Empty the central pulp you discard. Salt them in and out and leave them in a colander, for at least 20 ′ to lose the bitterness. Rinse and dry with absorbent kitchen paper. Fry them quickly turning them in a pan where you have poured enough oil to brown them. Set them aside on absorbent paper. Wash and dry the peppers leaving the stalk intact. Cut the top leaving at least one centimeter of pulp attached to the stalk. Remove the seeds and scald them for a few minutes in boiling water. Drain under cold water, dry and set aside. Wash the tomatoes, cut off the top and empty them of the pulp you will keep aside.
Place the yellow peas, the two cups of water, the salt and bring to a boil in a saucepan. Reduce heat and cover with lid for 20 ′. Before removing from the heat, add the rice to the boiling water, leaving it for no more than a couple of minutes; drain everything and set aside.
In a large pan heat 2 tablespoons of medium flame oil. Add the onions, garlic, meat and cook for 15 ′, stirring until the meat has changed color and the onions are golden and transparent. Add the tomato paste, stir and after 1 another minute remove from heat.
Add the rice, the finely chopped parsley, the shallot, the mint and the tarragon to the meat. Season with salt, pepper and add the Iranian spice mixture. Mix well.
Preheat the oven to 180 ° C. Stuff all the vegetables with the filling and replace the pepper and tomato lids. Arrange the peppers and aubergines in an ovenproof dish leaving space for the tomatoes, which will be added later because they have a shorter cooking time.
Prepare a sauce in a sauce that you will get by combining the tomato pulp set aside, tomato juice, 2 tablespoons of oil, lemon juice, sugar, cinnamon, 1 pinch of salt and saffron dissolved in water . Pour the sauce over the stuffed vegetables and cook in the oven covered with aluminum foil for 30 ′.
Remove the aluminum foil, add the tomatoes, and continue to cook until they are ready. Season the sauce with salt.
Excellent variations can consist of potatoes and onions, which can be washed, peeled and stuffed with the same filling. Baking will be in the oven as for other vegetables.

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