🍽️Vegetable Sauté

Persian-Style Braised Bell Peppers in Tomato Sauce

Name: Persian-Style Braised Bell Peppers in Tomato Sauce
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: Vegetable Sauté
Ingredients: 2 cups onions, finely chopped; 4 tablespoons olive oil; 4 cups sweet bell peppers, sliced; 4 tablespoons tomato sauce; 2 1/2 teaspoons salt; 1/4 tablespoon black pepper; 1/4 teaspoon dried rosemary (optional); 2 tablespoons fresh parsley, chopped

"Experience the sun-drenched flavors of Iran with these silky, slow-braised peppers that transform simple pantry staples into a vibrant, melt-in-your-mouth masterpiece."

Prep:10 min

Cook:45 min

LevelMedium

Analyzing...

● Ingredients

2 cups onions, finely chopped
4 tablespoons olive oil
4 cups sweet bell peppers, sliced
4 tablespoons tomato sauce
2 1/2 teaspoons salt
1/4 tablespoon black pepper
1/4 teaspoon dried rosemary (optional)
2 tablespoons fresh parsley, chopped

🌱 Vegan🌱 Vegetarian🌱 Gluten-Free🌱 Dairy-Free🌱 Plant-Based🌱 Low-Calorie⚡ Medium

❤️Health88%

😋Taste82%

🥳Joy78%

👨‍🍳Difficulty25/100

📜 The Story

This dish is inspired by the Persian tradition of 'khoresht' and vegetable-based side dishes that emphasize the slow development of flavors through gentle braising. While often served alongside saffron-infused rice, it showcases the Mediterranean influence on Iranian cuisine through the use of olive oil and vibrant peppers.

🧬 Flavor DNA

🍋Sour

4/10

🧂Salty

6/10

🌶️Spicy

2/10

🍯Sweet

7/10

🍄umami

5/10

☕Bitter

2/10

✨ Sensory Profile

"The dish offers a silky, jammy texture where the peppers have softened into a melt-in-the-mouth consistency. Aromatically, it balances the earthy, woodsy scent of rosemary with the sweet, caramelized fragrance of sautéed onions and sun-ripened tomatoes."

Chef's Mastery

💡

The Secret

To achieve a deeper flavor, allow the onions to reach a true deep golden hue before adding the peppers; this provides a foundational sweetness that offsets the tomato acidity.

⚠️

Avoid This

Rushing the braising process on high heat, which causes the liquid to evaporate too quickly and results in scorched onions rather than tender peppers.

❄️

Storage

Store in an airtight container for up to 4 days; this dish is excellent when reheated as the flavors continue to meld and deepen over time.

Instructions

Heat the olive oil in a wide saucepan over medium heat until it shimmers.

Add the chopped onions and sauté, stirring occasionally, until soft and lightly golden, about 8–10 minutes.

Stir in the sliced bell peppers, tomato sauce, salt, black pepper, and rosemary if using. Mix well so the vegetables are evenly coated.

Reduce the heat to low, cover the pan, and cook gently for about 25 minutes, stirring occasionally, until the peppers are tender and the flavors are well blended.

Remove from heat and sprinkle with chopped parsley just before serving.