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Saturday, September 10, 2005

Persian Recipe: Stuffed Peppers

  • 8 small red peppers
  • 1/4 cup long grained rice
  • 2 1/2 tsp kosher salt
  • 2 cloves garlic, minced
  • 2 T tomato paste
  • 1/2 cup scallions, chopped
  • 1 tbsp dried tarragon
  • 1/2 tsp groun black pepper
  • 1/3 cup frsh lime juice
  • 1 tsp ground cinnamon
  • 1/4 tsp saffron threads, ground and dissolved in 2 Tbsp hot water
  • 1/2 cup ghee
  • 1/4 cup yellow split peas
  • 1 onion, thinly sliced
  • 1 lb. ground beef
  • 1 cup parsley, chopped
  • 1 tbsp dried mint
  • 1/2 tsp Advieh powder (see recipe above)
  • 1 cup tomato juice
  • 1/2 cup sugar

Preheat oven to 400

Prepare the peppers: Cut the tops off the peppers 1/2 " from the stems and set tops aside. Remove the seeds and ribs. Heat a large pot of salted water to a boil and blanch the peppers and tops for about 5 minutes. Drain and shock the peppers in ice water to stop the cooking. Set aside.

Make stuffing: In a small pot, combine the rice, split pease, 2 Cups water and 1/2 tsp kosher salt. Bring up to a boil. Reduce heat to medium, cover, and simmer for 20 minutes. Remove from heat, drain, and set aside.

In a large saute pan, heat 2 T of the ghee over medium heat. Add onion, garlic, and beef and saute for 15 minutes until golden brown. Add the tomato paste and saute 1 more minute. Remove from head and add teh rice mixture, the herbs and 1 tsp kosher salt, 1/2 tsp pepper, and 1/2 tsp advieh powder and mix thoroughly. Taste and adjust seasoning.

Make sauce: In a small bowl combine the tomato juice, 2 T Ghee, lime, sugar, cinnamon, 1 tsp salt, and the saffron water. Reserve.

Stuff and Bake: Fill the peppers with the stuffing and replace their tops. Place the stuffed peppers side by side in an oven proof dish, pour the reserved sauce over the top. Cover with foil and bak for 1 hour or until very tender. When done, taste sauce and adjust seasoning with salt, pepper, or lime.

recipes from Culinary Communion

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