Persian Stuffed Vegetables

Ingredients

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

Method

1. Start 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, being careful not to pierce the skin. Set these aside as your stuffing shells.
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 thoroughly 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. Once the oil is shimmering, add the chopped onion and sauté until it becomes translucent and slightly golden, which should take about 5-7 minutes.
4. Add the rinsed rice to the skillet with the onions and stir to coat the grains in the oil. This step helps toasting the rice slightly, enhancing its flavor. Add a generous amount of your chosen herbs, such as parsley, mint, or dill, and season with fine sea salt and black pepper to taste. Stir well to combine.
5. Carefully stuff each vegetable shell with the rice mixture, packing it gently but not too tightly, as the rice will expand during cooking. Arrange the stuffed vegetables in a baking dish, ensuring they are snugly fit to prevent them from toppling over.
6. Preheat your oven to 180°C (350°F). Drizzle a little more olive oil over the stuffed vegetables and cover the dish with aluminum foil to prevent them from drying out. Bake in the preheated oven for about 45 minutes, or until the vegetables are tender and the rice is fully cooked, absorbing the flavors and moisture from the vegetables.
7. Once done, remove the foil and let the stuffed vegetables cool slightly before serving. Taste and adjust the seasoning with more salt if needed. Serve the Persian Stuffed Vegetables warm, allowing everyone to share and enjoy the flavors at the table.