Persian Stuffed Vegetables 2

Ingredients

• 4peppers or tomatoes
• 150 grice
• 1onion
• 80 mlolive oil
• herbs — chopped
• to tastefine sea salt and black pepper

Method

1. Begin by preparing the vegetables for stuffing. If using peppers, slice off the tops and remove the seeds and membranes. For tomatoes, cut off the tops and scoop out the insides with a spoon, being careful not to pierce the skin. Set the prepared vegetables aside.
2. Rinse 150 g of rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky. Drain the rice well and set it aside.
3. Finely chop 1 onion. In a large skillet, heat 80 ml of olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent and slightly golden, which should take about 5-7 minutes. This step builds a foundational flavor for the stuffing.
4. Add the rinsed rice to the skillet with the onions. Stir well to coat the rice with the oil and onion mixture, allowing the rice to absorb the flavors. Season with fine sea salt and black pepper to taste, and add your choice of herbs, such as parsley or dill, finely chopped. Cook for another 2-3 minutes, stirring occasionally.
5. Carefully stuff each prepared pepper or tomato with the rice mixture, pressing down gently to fill them completely. Do not overfill, as the rice will expand as it cooks.
6. Arrange the stuffed vegetables in a baking dish, ensuring they fit snugly to prevent tipping. Drizzle a little olive oil over the tops of the vegetables to help them roast evenly.
7. Cover the baking dish with foil and place it in a preheated oven at 180°C (350°F). Bake until the vegetables are tender and the rice is fully cooked, which you can check by piercing the vegetables with a fork. The rice should be soft and the vegetables should have a slight char on the edges.
8. Remove the foil for the last 10 minutes of baking to allow the tops to brown slightly. Once done, remove from the oven, sprinkle with a final pinch of salt if needed, and serve immediately, sharing with family and friends as is customary in Persian home cooking.