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Persian Stuffed Vegetables 3

Serves 4 to 6 Appetizer vegetarian, Appetizers

Persian Stuffed Vegetables 3

Persian Stuffed Vegetables 3 is a comforting dish found in the heart of Persian homes, where everyday meals transform into moments of sharing and warmth. It's a staple of the family table, crafted with instinctive measures and a loving hand rather than strict recipes. This version captures the essence of home cooking, where precision gives way to taste and familiarity.

The stuffed vegetables—often peppers or tomatoes—are filled with a fragrant mixture of rice, onions, and herbs, absorbing deep flavors as they cook. Generous olive oil seeps into every crevice, while the salt and pepper are adjusted until just right. Each bite is a reminder of why this dish is a beloved tradition, perfect for a table set to celebrate the day’s end.

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 a thin slice off the top and scoop out the insides with a spoon, being careful not to pierce the skin. Set the prepared vegetables aside on a plate.
  2. Rinse 150 g of rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky. Drain the rice well and set it aside.
  3. Finely chop 1 onion and set it aside. Heat 80 ml of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until it becomes translucent and soft, stirring occasionally to ensure even cooking.
  4. Add the rinsed rice to the skillet with the onions. Stir to coat the rice with the oil, allowing it to absorb the flavors. Cook for about 2-3 minutes until the rice becomes slightly opaque.
  5. Chop a generous amount of herbs, such as parsley, cilantro, or dill, and add them to the rice mixture. Season with fine sea salt and black pepper to taste, stirring well to combine. The mixture should be fragrant and well-seasoned.
  6. Carefully stuff each prepared vegetable with the rice mixture, pressing down gently to fill them completely. Do not overfill, as the rice will expand during cooking.
  7. Place the stuffed vegetables in a baking dish, ensuring they are snugly fitted to prevent them from tipping over. Drizzle any remaining olive oil over the top to keep them moist during baking.
  8. Bake the stuffed vegetables in a preheated oven at 180°C (350°F) until the vegetables are tender and the rice is fully cooked, approximately 30-40 minutes. The vegetables should be soft to the touch and slightly charred on the edges.
  9. Once done, remove the baking dish from the oven and let the stuffed vegetables cool slightly. Finish with a sprinkle of salt if needed and serve immediately, allowing everyone to enjoy the flavors at their peak.
Cover of Authentic Persian Cuisine
From the cookbook

Authentic Persian Cuisine

This recipe is from Authentic Persian Cuisine by Yassine Sbiti — the Persian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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