Biber Dolmasi (Bibər Dolması) — Azerbaijani Stuffed Bell Peppers in Tomato-Saffron Sauce

• 6bell peppers (medium, mixed colors) (about 180–220 g each)
• 160 gshort-grain rice (rinsed) (uncooked)
• 350 gground lamb (15–20% fat preferred)
• 180 gonion (finely grated or minced) (about 1 large)
• 200 gtomato (grated) (or finely crushed)
• 20 gfresh dill (finely chopped) (about 1/2 bunch)
• 15 gfresh cilantro (finely chopped) (about 1/3 bunch)
• 5 gfresh mint (finely chopped) (optional but traditional)
• 7 gsalt (about 1 1/4 tsp)
• 1 tspblack pepper (ground)
• 1 tspcumin (ground) (optional, common in many households)
• 25 gunsalted butter
• 1 tbspolive oil
• 30 gtomato paste (about 2 tbsp)
• 300 gcrushed tomatoes
• 350 mlwater
• 0.25 tspsaffron threads (bloomed in 30 ml hot water)
• 1 tbsplemon juice (about 15 ml)

Instructions

1. 1

   Rinse the rice under cool water until the water runs mostly clear, then drain well. Soak it in fresh water for 10 minutes while you prepare the peppers, because slightly hydrated grains cook evenly inside the filling.

2. 2

   Cut a thin cap from the top of each bell pepper and remove the seeds and white ribs. Rinse the inside quickly and invert the peppers to drain, because excess water can dilute the sauce and make the filling loose.

3. 3

   In a large bowl, combine ground lamb, onion, grated tomato, chopped dill, cilantro, and mint. Add the drained rice, salt, black pepper, and cumin, then mix with your hand until the mixture looks evenly distributed and slightly sticky.

4. 4

   Stuff each pepper with the filling, leaving 1.5 cm of space at the top for the rice to expand. Set the pepper caps aside, because you will use them to help keep the filling moist during braising.

5. 5

   Choose a wide, heavy pot that fits the peppers snugly in a single layer, then melt the butter with the olive oil over medium heat. Stir in the tomato paste for 30 seconds to caramelize it lightly, which deepens the sauce’s sweetness and color.

6. 6

   Add crushed tomatoes, water, bloomed saffron (with its soaking liquid), lemon juice, salt, and black pepper, then bring the sauce to a gentle simmer. Simmer for 3 minutes, because a brief reduction helps the peppers braise in a flavorful liquid rather than a watery broth.

7. 7

   Nestle the stuffed peppers upright in the simmering sauce and place the caps back on top. Cover the pot with a lid and reduce heat to low, keeping the sauce at a steady, quiet simmer so the rice cooks through without bursting the peppers.

8. 8

   Cook for 50 minutes, then check one pepper by lifting it out carefully and tasting a few rice grains for tenderness. If needed, cook 10–15 minutes more, adding 50 ml water only if the sauce level drops below 1 cm, because the peppers need gentle steam and braising liquid to finish.

9. 9

   Turn off the heat and rest the pot, covered, for 10 minutes to let the juices settle and the rice finish absorbing steam. Spoon sauce over the peppers before serving, because the tomato-saffron glaze is part of the classic presentation.