Dolmeh is traditionally made with grape leaves. However, the process is time-consuming. I have altered the original recipe and used bell peppers instead. I substituted quinoa for basmati rice. You can use the filling in this recipe or substitute your favorite vegan or vegetarian filling.
Learn more about my new book, “Persian Delicacies: Jewish Foods for Special Occasions,” here.
Persian Dolmeh (Stuffed Peppers)
- 3 or 4 bell peppers
- ¼ cup olive oil
- 1 cup diced yellow onion
- ½ cup scallions, chopped
- 2 cloves garlic, peeled and finely chopped or minced
- 1 cup quinoa, cooked
- ½ cup fresh dill, finely chopped
- ½ cup fresh tarragon or parsley, finely chopped
- 1 teaspoon ground cinnamon (optional)
- Salt and pepper to taste
- Preheat the oven to 350 degrees.
- Cut the top of the bell peppers and remove the seeds and veins.
- Heat the oil in a skillet or a saucepan. Add the onions, scallions and garlic and cook until soft, about 4 minutes.
- Add the quinoa, dill and tarragon and season with salt and pepper. Remove from heat.
- Spoon the quinoa mixture into the peppers. Place the stuffed peppers on a baking tray or baking dish and bake for 45 minutes. Add salt and pepper to taste. Top with chopped parsley and cinnamon, if using.
Want more? Check out my recipe for Persian chicken kotlet (cutlet) here!
Excerpted from “Persian Delicacies: Jewish Foods for Special Occasions” by Angela Cohan. Reprinted with permission.