This is a follow on recipe to Persian stuffed vine leaves made with the remaining mixture, please see recipe
click hereThe filling itself is wonderfully fragrant and satisfying, typically made with minced meat, rice, lentils, warming spices, and plenty of fresh herbs. If you find yourself with extra filling, it’s perfect for stuffing peppers or aubergines, creating another delicious variation of dolmeh to enjoy another day.
The sauce is fried onions, tomato puree and turmeric, simmer it for a while then stand your stuffed peppers in it, set to a very gentle simmer and cover, the peppers should be cooked in about forty minutes.
Enjoy
