Microwave Persian Stuffed Tomatoes (Dolmeh Gojeh Farangi)

Soak the split peas in water for 2–3 hours. Drain, then place in a microwave-safe bowl with 1 cup of water. Microwave uncovered on full power for about 5 minutes, until partially tender but not mushy.

Rinse the rice thoroughly. Transfer it to a microwave-safe container with twice its volume of water, a small knob of butter, and salt. Microwave on full power for 10–15 minutes until the rice is par-cooked and fluffy. Drain if needed.

In another microwave-safe bowl, combine the minced meat, fried onions, salt, and black pepper. Mix well and microwave on full power for 5–6 minutes, stirring once halfway through, until the meat is lightly cooked.

In a small microwave-safe container, dilute the tomato paste with boiling water. Add the steeped saffron and a little butter, then microwave on full power for 3–4 minutes to create a fragrant sauce.

In a large bowl, gently mix the cooked split peas, par-cooked rice, meat mixture, chopped herbs, and part of the tomato sauce until evenly combined.

Cut a small circular lid from the top of each tomato. Carefully scoop out the flesh, keeping the tomato shells intact. Lightly salt the inside if desired.

Fill each tomato with the prepared stuffing, without packing too tightly, and replace the tomato lids.

Arrange the stuffed tomatoes in a microwave-safe dish. Spoon the remaining tomato sauce over them, cover the dish, and microwave on full power for 20–25 minutes until the tomatoes are tender and the filling is fully cooked.