Dolmeh Gojeh Farangi (دلمه گوجه فرنگی) — Persian Stuffed Tomatoes

• 8Large ripe tomatoes (about 1.4–1.6 kg total; choose firm tomatoes that can stand upright)
• 2 tspFine sea salt (divided, plus more to taste)
• 1 tspGround black pepper (divided, plus more to taste)
• 150 gBasmati rice (rinsed until water runs mostly clear)
• 720 mlWater (for par-cooking rice (about 3 cups))
• 200 gYellow onion (finely diced (about 1 large))
• 2 tbspOlive oil (for sautéing)
• 350 gGround beef (85–90% lean) or ground lamb (choose lamb for a richer flavor)
• 40 gFresh parsley leaves (finely chopped (about 1 packed cup))
• 20 gFresh dill (finely chopped (about 1/2 packed cup))
• 10 gFresh mint leaves (finely chopped (about 1/3 packed cup))
• 0.5 tspGround cinnamon
• 2 tbspTomato paste (for sauce)
• 360 mlWarm water (for sauce (about 1 1/2 cups))
• 1 tspGranulated sugar (balances acidity; optional but recommended)
• 1 tbspLemon juice (brightens the sauce)

Instructions

1. 1

   Rinse the basmati rice until the water runs mostly clear. In a small saucepan, bring 720 ml water to a boil, add the rice, and cook for 6 minutes at a lively simmer. Drain well and spread on a tray for 5 minutes to steam off excess moisture so the filling won’t turn mushy.

2. 2

   Prepare the tomatoes: slice off the top 1–1.5 cm as a lid. Using a spoon, scoop out pulp and seeds, leaving a sturdy 6–8 mm wall. Lightly salt the inside using 1/2 tsp salt total and invert tomatoes on a rack or plate for 10 minutes to drain; reserve the lids.

3. 3

   Make the filling: heat 2 tbsp olive oil in a skillet over medium heat. Add diced onion and cook 8–10 minutes, stirring, until soft and lightly golden. Add ground meat, 1 tsp salt, 1/2 tsp black pepper, and cinnamon; cook 6–8 minutes, breaking up the meat, until no pink remains.

4. 4

   Turn off the heat and let the meat mixture cool for 5 minutes. Stir in the drained par-cooked rice, chopped parsley, dill, and mint until evenly distributed. Taste and adjust seasoning with the remaining 1/2 tsp pepper if needed; the filling should be well-seasoned because tomatoes are mild.

5. 5

   Stuff the tomatoes: set them upright in a wide, heavy pot or deep sauté pan so they fit snugly. Fill each tomato about 85–90% full, leaving 1 cm headspace for rice expansion. Place the tomato lids back on top to help trap steam and keep the tomatoes from drying out.

6. 6

   Mix the sauce: whisk tomato paste with 360 ml warm water until smooth, then stir in sugar, lemon juice, and the remaining 1/2 tsp salt. Pour the sauce into the pot around (not over) the tomatoes to reach about 1–1.5 cm up the sides. Bring to a gentle simmer over medium heat.

7. 7

   Cover with a tight lid, reduce heat to low, and simmer 40–45 minutes, maintaining a gentle bubble. Avoid rapid boiling, which can split tomatoes. The dolmeh are done when the tomatoes are tender but still hold shape and the rice inside is fully cooked.

8. 8

   Rest 10 minutes off the heat, covered, to let juices settle. Spoon some sauce over each tomato when serving. If you want a thicker sauce, remove tomatoes to a plate and simmer the sauce uncovered for 5–7 minutes, then pour over just before serving.