Dolmeh Artichoke (دلمه کنگر فرنگی) — Persian Stuffed Artichokes

• 6 largeFresh globe artichokes (about 350–450 g each)
• 120 mlLemon juice (divided; plus extra for rubbing cut surfaces)
• 2000 mlCold water (for acidulated holding water)
• 12 gFine salt (divided)
• 45 mlOlive oil (divided)
• 150 gBasmati rice (rinsed well)
• 1500 mlBoiling water (for parboiling rice)
• 200 gYellow onion (finely diced)
• 350 gGround lamb (or ground beef with 15–20% fat)
• 150 gFrozen peas (thawed)
• 35 gFresh parsley (finely chopped (leaves and tender stems))
• 20 gFresh dill (finely chopped)
• 10 gFresh mint (finely chopped)
• 2 tspGround turmeric
• 1 tspBlack pepper (freshly ground)
• 0.5 tspGround cinnamon (optional but traditional with many Persian meat fillings)
• 60 gTomato paste (about 4 tbsp)
• 600 mlHot water (for sauce; add more if needed)
• 0.25 tspSaffron threads (optional; crush and bloom in 2 tbsp hot water)
• 6 gGranulated sugar (about 1 1/2 tsp, to balance acidity)

Instructions

1. 1

   Prepare an acidulated bath to prevent browning: mix 2,000 ml cold water with 60 ml lemon juice and 4 g salt in a large bowl. Trim artichokes one at a time, rubbing cut surfaces with extra lemon juice, then keep them submerged in the bath while you work.

2. 2

   Trim each artichoke: remove tough outer leaves until pale, tender leaves are exposed. Cut off the top 2–3 cm, trim the stem, and peel the stem if keeping it. Open the center and scoop out the fuzzy choke with a spoon. Return cleaned artichokes to the lemon water.

3. 3

   Parboil the rice: bring 1,500 ml water to a boil, add 4 g salt, then add rinsed basmati rice. Boil 6 minutes until the grains are slightly softened but still firm in the center. Drain well and spread on a tray for 5 minutes to release steam.

4. 4

   Make the filling base: heat 15 ml olive oil in a wide skillet over medium heat. Add diced onion and cook 8–10 minutes until golden. Add ground meat and cook 6–8 minutes, breaking it up, until no longer pink. Stir in turmeric, black pepper, and cinnamon (if using).

5. 5

   Finish the filling: reduce heat to low and stir in peas, chopped parsley, dill, and mint. Cook 2 minutes just to warm and release aroma, then fold in the drained parboiled rice. Taste and adjust with 4 g salt. Let the mixture cool 10 minutes for easier stuffing.

6. 6

   Pre-cook the artichokes: drain them from the lemon bath. In a large pot, bring enough water to cover to a gentle boil, add 4 g salt and 15 ml olive oil. Simmer artichokes 10 minutes to soften slightly, then drain upside down for 5 minutes.

7. 7

   Stuff the artichokes: gently open the leaves and pack filling into the center cavity, pressing lightly but not tightly (rice will expand). Aim for about 140–170 g filling per artichoke. Set them upright in a heavy pot or deep sauté pan so they fit snugly.

8. 8

   Build the braising sauce: in a small pan over medium heat, warm 15 ml olive oil and fry tomato paste 2 minutes until darker and aromatic. Whisk in 600 ml hot water, remaining 60 ml lemon juice, sugar, and optional bloomed saffron. Bring to a simmer for 2 minutes.

9. 9

   Braise gently: pour sauce around (not over) the stuffed artichokes so the tops stay mostly dry; liquid should come about one-third up the sides. Cover with a tight lid, bring to a gentle simmer, then cook on low 45–55 minutes until leaves pull easily and rice is tender.

10. 10

    Rest and serve: turn off heat and rest, covered, 10 minutes to let juices settle. Spoon some sauce over each artichoke and drizzle with the remaining 15 ml olive oil if desired. Serve warm with lemon wedges and extra herbs, keeping each artichoke intact on the plate.