Dolmeh Felfel va Bademjan (دلمه فلفل و بادمجان) — Persian Stuffed Peppers and Eggplants

• 180 gBasmati rice (rinsed until water runs clear)
• 120 gYellow split peas (rinsed)
• 250 gYellow onion (finely diced)
• 45 mlNeutral oil (such as grapeseed or sunflower, divided)
• 400 gGround beef (85–90% lean)
• 60 gFresh parsley (finely chopped (leaves and tender stems))
• 40 gFresh cilantro (finely chopped)
• 25 gFresh dill (finely chopped)
• 10 gFresh mint (finely chopped)
• 2 tspAdvieh (Persian mixed spice) (store-bought or homemade blend)
• 1 tspGround turmeric
• 2.25 tspFine sea salt (divided)
• 1 tspBlack pepper (freshly ground)
• 4 mediumGreen bell peppers (about 700–800 g total; tops cut and seeded, tops reserved)
• 4 mediumItalian eggplants (about 900–1000 g total; stems trimmed, halved lengthwise and hollowed)
• 70 gTomato paste (about 4 tbsp)
• 480 mlWater (plus more as needed during simmering)
• 45 mlWhite vinegar (or fresh lemon juice)
• 18 gGranulated sugar (about 1 1/2 tbsp)

Instructions

1. 1

   Rinse the rice until the water runs mostly clear. Cover with cool water and soak 30 minutes, then drain well. Rinse the yellow split peas, cover with water by 5 cm, bring to a boil, then simmer 20–25 minutes until just tender (not mushy). Drain and cool 10 minutes so the filling stays fluffy.

2. 2

   Prepare the vegetables: cut the tops off the bell peppers, remove seeds and membranes, and reserve the tops as “lids.” For eggplants, halve lengthwise and scoop out the center, leaving a 1 cm shell. Brush eggplant shells lightly with 15 ml oil. Set all vegetables aside while you cook the filling.

3. 3

   In a wide skillet over medium heat, warm 30 ml oil. Add diced onion and cook 8–10 minutes until soft and lightly golden. Add ground beef and cook 6–8 minutes, breaking it up, until no pink remains. Stir in turmeric, advieh, 1 1/2 tsp salt, and 1 tsp black pepper; cook 60 seconds to bloom the spices.

4. 4

   Add the drained rice to the skillet and stir 2 minutes to coat in the seasoned fat. Add the cooked split peas and mix gently. Cook 3 minutes, then remove from heat and fold in parsley, cilantro, dill, and mint. Taste and adjust with the remaining 3/4 tsp salt if needed; the filling should be well-seasoned.

5. 5

   Stuff the vegetables: fill peppers and eggplant shells to about 85–90% capacity (the rice expands). Press lightly without compacting. Place pepper tops back on as lids. Arrange stuffed vegetables snugly in a heavy pot or Dutch oven; brush the pot base with the remaining 15 ml oil to reduce sticking.

6. 6

   Make the sweet-sour tomato sauce: in a bowl, whisk tomato paste with 480 ml water until smooth. Whisk in vinegar (or lemon juice), sugar, advieh, turmeric, 3/4 tsp salt, and 1/2 tsp black pepper. Pour the sauce around (not over) the stuffed vegetables so lids stay in place and herbs keep their color.

7. 7

   Bring the pot to a gentle simmer over medium heat, then immediately reduce to low. Cover and simmer 55–70 minutes, until peppers are tender and eggplants are silky, and the rice is fully cooked. Check at 45 minutes; if the sauce level drops below 1 cm, add 60–120 ml water.

8. 8

   Rest 10 minutes off heat, covered, to let the filling set and the sauce thicken slightly. Carefully transfer dolmeh to a platter. Spoon some sauce over the vegetables and serve the rest on the side. For a brighter sweet-sour balance, stir in 5–10 ml extra vinegar just before serving.