Dolmeh Gojeh Farangi (دلمه گوجه فرنگی) — Persian Stuffed Tomatoes with Herbs and Rice

• 6Large ripe tomatoes (Choose firm, heavy tomatoes that can stand upright)
• 8.8 ozTomato pulp (from scooping the tomatoes) (Measured after scooping; includes juice and flesh)
• 5.3 ozBasmati rice (Rinsed until water runs mostly clear)
• 10.5 ozGround beef or lamb (85–90% lean) (Beef is classic and mild; lamb is richer)
• 6⅓ ozYellow onion (Finely diced)
• 1⅜ ozParsley (Finely chopped (leaves and tender stems))
• 20 gDill (Finely chopped)
• 10 gMint (Finely chopped)
• 1 tspGround cinnamon
• 2 tspFine sea salt (Total for filling and sauce)
• 1 tspBlack pepper
• 1 tbspTomato paste (Adds depth and color)
• 1¼ cupWater (For the simmering liquid)
• 2 tbspOlive oil
• 1 tbspLemon juice (Brightens the tomato sauce)

Instructions

1. 1

   Rinse the basmati rice in several changes of water, then drain well. Par-cook it in boiling water for 6 minutes, drain, and spread it on a tray so steam escapes and the grains stay separate.

2. 2

   Cut a 1.5 cm “lid” off the top of each tomato and set the lids aside. Scoop out the pulp and seeds with a spoon, keeping the tomato shells intact, then weigh or measure about 250 g of the collected pulp for the sauce.

3. 3

   Heat 2 tbsp olive oil in a wide pot or deep skillet over medium heat, then add the diced onion. Cook for 8–10 minutes until soft and lightly golden, stirring often so it sweetens without burning.

4. 4

   Add the ground beef or lamb to the onions and break it up with a spoon. Cook for 6–8 minutes until no pink remains and the meat smells toasted, then stir in 1 tsp salt, 1 tsp black pepper, and 1 tsp cinnamon.

5. 5

   Turn off the heat and mix in the chopped parsley, dill, and mint so the herbs stay bright and fragrant. Fold in the par-cooked rice until the mixture is evenly combined and cohesive.

6. 6

   In a bowl, whisk together the reserved tomato pulp, 1 tbsp tomato paste, 300 ml water, 1 tbsp lemon juice, and the remaining 1 tsp salt. Stir well until the paste dissolves and the liquid looks like a thin tomato broth.

7. 7

   Stuff each tomato with the filling, leaving about 1 cm headspace because the rice will expand as it cooks. Place the tomato lids back on top to help keep the filling moist and neatly contained.

8. 8

   Arrange the stuffed tomatoes snugly in the pot in a single layer so they support each other. Pour the tomato broth around (not over) the tomatoes, then bring the liquid to a gentle simmer over medium heat.

9. 9

   Cover the pot, reduce heat to low, and simmer for 40–45 minutes until the rice is fully tender and the tomatoes are soft but still holding their shape. Rest the pot off the heat for 10 minutes so the filling sets and the sauce slightly thickens before serving.