Yid.Dish: Persian Stuffed Peppers
Dolma Pilpel Sabz (Persian Stuffed Peppers)
This recipe is a delicious addition to a Purim meal, made with or without meat. (8 servings)
Stuffing:
½ cup yellow split peas
1½ pounds ground beef or veal (or Quorn meatless grounds)
2 medium yellow onions, chopped
About 1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground cinnamon
¼ teaspoon turmeric
¼ cup chopped fresh dill or 1 teaspoon dried mint (optional)
8 medium bell peppers About 2 cups boiling water, chicken broth, or veggie broth
1) To make the stuffing: Cook the split peas in water until soft (about 30 minutes). Combine the peas with the remaining stuffing ingredients.
2) Preheat the oven to 350 degrees (175 C).
3) Slice ½ inch from the tops of the peppers, reserving the tops. Remove the core and seeds. If the peppers do not stand up, cut a small slice from the bottom, without cutting through.
4) Bring a large pot of water to a boil over high heat. Add about 2 teaspoons salt. Add the peppers and blanch for 3 minutes. Remove the peppers, place cut side down, and let drain.
5) Stuff the meat mixture into the peppers. Place the peppers closely together in a large pot or casserole and replace the tops. Pour the liquid around the peppers to reach halfway up the sides.
6) Cover and place in oven or simmer over a low heat until tender (at least 1 hour and up to 5 hours.)
A message from our CEO & publisher Rachel Fishman Feddersen
I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.
We’ve set a goal to raise $260,000 by December 31. That’s an ambitious goal, but one that will give us the resources we need to invest in the high quality news, opinion, analysis and cultural coverage that isn’t available anywhere else.
If you feel inspired to make an impact, now is the time to give something back. Join us as a member at your most generous level.
— Rachel Fishman Feddersen, Publisher and CEO
