Dolmeh-e Felfel (دلمه فلفل) — Persian Stuffed Bell Peppers

• 6Bell peppers (any color), medium (Choose thick-walled peppers that can stand upright)
• 240 mlWater (For blanching peppers)
• 2 gFine salt (For blanching water)
• 150 gBasmati rice (Rinsed until water runs mostly clear)
• 400 gGround lamb or beef (15–20% fat) (Halal-certified if needed)
• 200 gYellow onion, finely diced (About 1 large onion)
• 30 gUnsalted butter (Or use olive oil for a lighter result)
• 40 gParsley, finely chopped (Leaves and tender stems)
• 2 gDried mint (Optional but traditional with dolmeh flavors)
• 2 gBlack pepper, freshly ground
• 60 gTomato paste (About 4 tablespoons)
• 15 mlOlive oil (To bloom the tomato paste)
• 30 mlLemon juice (Freshly squeezed)
• 12 gGranulated sugar (Balances acidity; adjust to taste)

Instructions

1. 1

   Prepare the peppers: cut a thin “lid” from the top of each bell pepper (keep the lids), remove seeds and white ribs, and rinse. Bring 240 ml water to a boil, add 2 g salt, and blanch peppers 3 minutes. Drain upside down 5 minutes so they don’t waterlog.

2. 2

   Par-cook the rice: in a saucepan bring 1000 ml water to a boil with 6 g salt. Add rinsed basmati rice and boil 6–7 minutes until the grains are flexible but still firm in the center. Drain well and spread on a tray 5 minutes to release steam and prevent clumping.

3. 3

   Cook the filling base: heat 30 g butter in a skillet over medium heat. Add diced onion and sauté 8–10 minutes until golden and soft. Add ground meat and cook 6–8 minutes, breaking it up, until no pink remains and the pan is mostly dry.

4. 4

   Season and combine: off the heat, stir in chopped parsley, dried mint (if using), 2 g black pepper, and 6 g salt. Fold in the drained par-cooked rice until evenly distributed. Let the mixture cool 10 minutes so it packs neatly and does not overcook the rice.

5. 5

   Make the tomato braising sauce: in a wide pot or Dutch oven, warm 15 ml olive oil over medium heat. Add tomato paste and cook 2 minutes, stirring constantly, until darker and fragrant. Whisk in 500 ml water, then add lemon juice, sugar, 4 g salt, and 1 g black pepper.

6. 6

   Stuff and arrange: fill each pepper about 80–85% full (the rice expands), then set the pepper lid back on. Stand peppers upright in the pot so they fit snugly. The sauce should come about one-third to halfway up the sides; add 60–120 ml water if needed.

7. 7

   Braise gently: bring the sauce to a light simmer over medium heat, then reduce to low, cover, and cook 45 minutes. Keep the simmer gentle—small bubbles only—to avoid splitting the peppers. Halfway through, spoon a little sauce over the tops.

8. 8

   Finish and serve: uncover and simmer 10–15 minutes more to slightly thicken the sauce. The peppers should be tender but still hold their shape, and the rice fully cooked. Taste the sauce and adjust with up to 5 g sugar or 10 ml lemon juice as desired.