Khorak-e Felfel (خوراک فلفل) — Persian Braised Bell Peppers
A comforting Persian home-style braise of sweet bell peppers and caramelized onions simmered in a tangy tomato sauce. Finished with rosemary and fresh parsley, it works as a light main or versatile side.
Printable Recipe Card
Servings: 4 · Total: 75 min · Difficulty: easy
Ingredients (quick list)
- 450 g Yellow onions (halved and thinly sliced)
- 45 ml Extra virgin olive oil (plus 5 ml if needed to prevent sticking)
- 900 g Sweet bell peppers (mixed colors, cored, seeded, cut into 2 cm-wide strips)
- 360 g Tomato sauce (plain, unsweetened)
- 180 ml Water (to loosen the sauce and create braising liquid)
- 6 g Sea salt (about 1 tsp, plus more to taste)
- 1 g Freshly ground black pepper (about 1/2 tsp, plus more to taste)
- 1 tsp Dried rosemary (crushed between fingers before adding)
- 20 g Fresh flat-leaf parsley (finely chopped)
Steps (summary)
- Prepare the vegetables: slice the onions thinly and cut the bell peppers into 2 cm strips so they cook evenly without turning m…
- Add olive oil to the pot and warm for 30–45 seconds. Add the sliced onions and cook 12–15 minutes over medium to medium-low hea…
- Add the bell pepper strips to the caramelized onions and toss to coat in the oil. Cook 6–8 minutes over medium heat, stirring g…
- Stir in the tomato sauce, then add the water to loosen it. Season with sea salt, black pepper, and dried rosemary. Bring to a g…
- Uncover and simmer 5–10 minutes on low to thicken the sauce to your preference, stirring occasionally to prevent scorching. Tas…
Cultural Background
Vegetable braises like this are common in Persian home cooking, where slow-simmering onions and tomatoes create a rich base for seasonal produce. It is often served as a side with rice or bread, and it can also be enjoyed as a light main when vegetables are abundant.
Equipment
💡 Tips
- Use a wide pot so onions caramelize instead of steaming; overcrowding slows browning and dulls flavor.
- For a sweeter profile, cook onions an extra 3–5 minutes until amber, but lower the heat to avoid bitterness.
- If your tomato sauce is very acidic, simmer uncovered an extra 5 minutes to mellow it; avoid adding sugar for a more traditional savory balance.
- Cut peppers into uniform strips; mixed sizes lead to some pieces collapsing before others are tender.
- Crush dried rosemary between your fingers right before adding to release its oils and prevent woody bites.
⚠️ Common Mistakes
❌ Rushing the onions
💡 Why: Under-caramelized onions taste sharp and the braise lacks sweetness and depth.
✅ Fix: Cook onions 12–15 minutes on medium to medium-low, stirring often, until deeply golden; add a splash of water if they stick.
❌ Cooking on high heat after adding tomato sauce
💡 Why: Tomato can scorch quickly, creating bitter, burnt flavors on the bottom of the pot.
✅ Fix: Bring to a gentle simmer, then reduce to low and stir once halfway through; use a heavy-bottomed pot.
❌ Overcooking the peppers until they collapse
💡 Why: Peppers can turn mushy and release excess water, thinning the sauce.
✅ Fix: Cut uniform strips and braise covered for about 25 minutes, then thicken uncovered only as needed.
❌ Adding parsley too early
💡 Why: Long cooking dulls parsley’s fresh flavor and turns it dark.
✅ Fix: Stir parsley in off heat and rest 5 minutes before serving.
🧊 How to Store
Cool to room temperature within 2 hours, then refrigerate in an airtight container for up to 4 days. Reheat gently in a covered pan over low heat with 1–2 tablespoons water, 6–8 minutes. Freeze up to 2 months; thaw overnight in the refrigerator before reheating.
📅 Make Ahead
Cook up to 2 days ahead; flavors deepen as it rests. Cool, refrigerate, then reheat gently on low with 1–2 tablespoons water. Add a small handful of fresh parsley after reheating to refresh the aroma.
🍽️ Pairs Well With
- Steamed basmati rice
- Flatbread (lavash-style) and a simple cucumber-tomato salad
- Fried or poached eggs for a light main
- Grilled chicken or fish as a side
Regional Variations
- Tehran-style home cookingOften kept simple with onions, peppers, and tomato base, served alongside rice and yogurt-free salads; the focus is on caramelized onion sweetness and a thick sauce.
- Caspian-influenced kitchensMay be cooked a bit saucier and served with more herbs; cooks sometimes finish with extra parsley for a greener aroma and a lighter feel.
Ingredients
- 450 gYellow onions (halved and thinly sliced)
- 45 mlExtra virgin olive oil (plus 5 ml if needed to prevent sticking)
- 900 gSweet bell peppers (mixed colors, cored, seeded, cut into 2 cm-wide strips)
- 360 gTomato sauce (plain, unsweetened)
- 180 mlWater (to loosen the sauce and create braising liquid)
- 6 gSea salt (about 1 tsp, plus more to taste)
- 1 gFreshly ground black pepper (about 1/2 tsp, plus more to taste)
- 1 tspDried rosemary (crushed between fingers before adding)
- 20 gFresh flat-leaf parsley (finely chopped)
🔄 Substitutions
- Extra virgin olive oil→ Avocado oil or sunflower oil
- Dried rosemary→ Dried thyme
- Tomato sauce→ Crushed tomatoes (passata-style) blended smooth
Instructions
- 1
Prepare the vegetables: slice the onions thinly and cut the bell peppers into 2 cm strips so they cook evenly without turning mushy. Measure the tomato sauce and water. Keep parsley ready for the end so it stays bright and aromatic. Set a wide, heavy pot or deep skillet over medium heat.
- 2
Add olive oil to the pot and warm for 30–45 seconds. Add the sliced onions and cook 12–15 minutes over medium to medium-low heat, stirring every 2 minutes, until deeply golden and sweet. If onions begin to stick, add up to 5 ml extra oil or 1–2 tablespoons water and scrape the fond.
- 3
Add the bell pepper strips to the caramelized onions and toss to coat in the oil. Cook 6–8 minutes over medium heat, stirring gently, until the peppers soften slightly and their edges start to blister in spots. This brief sauté builds sweetness and prevents the peppers from tasting watery after braising.
- 4
Stir in the tomato sauce, then add the water to loosen it. Season with sea salt, black pepper, and dried rosemary. Bring to a gentle simmer over medium heat, then reduce to low. Cover and braise 25 minutes, stirring once halfway, until peppers are silky-tender and the sauce clings.
- 5
Uncover and simmer 5–10 minutes on low to thicken the sauce to your preference, stirring occasionally to prevent scorching. Taste and adjust salt and pepper. Turn off the heat and fold in the chopped parsley. Rest 5 minutes before serving so the flavors settle and the sauce slightly tightens.
🪪 Recipe Passport
Cultural Background
Vegetable braises like this are common in Persian home cooking, where slow-simmering onions and tomatoes create a rich base for seasonal produce. It is often served as a side with rice or bread, and it can also be enjoyed as a light main when vegetables are abundant.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
Nutrition per serving
Pairs well with
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