Dolme-ye Felfel Sabz (دلمه فلفل سبز) — Persian Stuffed Bell Peppers

• 6 mediumBell peppers, mixed colors (Choose firm peppers that can stand upright; about 170–200 g each)
• 12 gSalt (Divided (for boiling potatoes, filling, and sauce))
• 30 mlVegetable oil (Divided)
• 200 gOnion (Finely diced)
• 300 gMushrooms (Finely chopped (cremini or button))
• 40 gButter (For richness and a velvety texture)
• 900 gPotatoes, peeled (Cut into 3 cm chunks)
• 180 mlMilk (Warm)
• 0.25 tspSaffron powder (Bloomed in hot water (see instructions))
• 30 mlHot water (For blooming saffron)
• 2 tspDried basil (Crushed between fingers before adding)
• 0.5 tspRed pepper flakes (Adjust to taste)
• 300 gTomato passata (Smooth tomato puree)
• 240 mlWater (To thin the sauce for gentle braising)
• 6 gSugar (Balances acidity; optional but recommended)

Instructions

1. 1

   Heat the oven to 190°C (375°F). Rinse and dry the bell peppers. Slice off the tops (keep them as lids if you like), then remove seeds and white ribs without tearing the walls. Lightly salt the inside using 2 g of the salt total, and set peppers upright in a baking dish.

2. 2

   Bloom the saffron: place saffron powder in a small cup, add 30 ml hot water (not boiling, about 80–90°C), and let stand 10 minutes. This step deepens color and aroma so the filling tastes fragrant rather than flat. Keep covered to prevent aroma loss.

3. 3

   Cook the potatoes: place potato chunks in a pot, cover with cold water by 3 cm, and add 6 g salt. Bring to a boil, then simmer 15–18 minutes until very tender when pierced. Drain well, return to the hot pot, and steam-dry 2 minutes to remove excess moisture.

4. 4

   While potatoes cook, make the mushroom base. Heat 30 ml vegetable oil in a skillet over medium heat. Add diced onion and sauté 8–10 minutes until soft and lightly golden. Add chopped mushrooms and cook 10–12 minutes, stirring often, until their liquid evaporates and the pan looks dry.

5. 5

   Season the mushroom mixture: stir in dried basil, red pepper flakes, and 2 g salt. Cook 30 seconds to toast the herb and spice, then remove from heat. Warming the dried basil briefly helps it release aroma into the oil, which perfumes the final filling more evenly.

6. 6

   Mash the potatoes until smooth. Add butter and mash again until melted and glossy. Pour in warm milk gradually, mashing to a thick, creamy consistency that holds its shape. Stir in the bloomed saffron (all liquid) for an even golden color, then fold in the onion-mushroom mixture.

7. 7

   Prepare the sauce: in a bowl, whisk tomato passata, water, 15 ml vegetable oil, sugar, and the remaining 2 g salt until smooth. Pour about two-thirds of the sauce into the baking dish around the peppers (not inside them), creating a shallow layer for gentle braising.

8. 8

   Fill the peppers: spoon the potato-mushroom filling into each pepper, packing lightly but not tightly (it expands slightly as it heats). Leave 1 cm headspace. Set pepper tops back on as lids if using. Spoon the remaining sauce over the tops for moisture and color.

9. 9

   Bake uncovered 25 minutes, then loosely tent with foil and bake 20–25 minutes more, until peppers are tender but still hold their shape and the sauce bubbles at the edges. Rest 10 minutes before serving so the filling sets and slices cleanly.