Ingredients
-
6
-
200
-
200
-
100
-
1
-
1
-
1
-
2
-
1
-
1
-
2
-
1
-
2
-
-
Directions
Dolme Felfel (Persian Stuffed Capsicums/Bell Peppers), A recipe from the recently opened Zeytoon Persian cafe in Newcastle -shared by chef Babak Bob Abbaszadeh It’s vegetarian and gluten-free Serves 6, A recipe from the recently opened Zeytoon Persian cafe in Newcastle -shared by chef Babak Bob Abbaszadeh It’s vegetarian and gluten-free Serves 6
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Steps
|
1
Done
|
Soak Split Peas in Water Overnight. |
|
2
Done
|
Cook the Split Peas For About 20 Mins With Turmeric and Enough Water to Cover. |
|
3
Done
|
Cook the Rice in Boiling Water For About 5 Minutes. |
|
4
Done
|
Chop All the Herbs and Add to Pan With Half-Cooked Split Peas and Rice, and Add Stock. |
|
5
Done
|
Chop the Mushrooms and Add to the Mixture. |
|
6
Done
|
Cut a Circle in the Top of the Capsicums and Remove the Seeds. |
|
7
Done
|
Stuff the Capsicums With the Cooked Mixture. |
|
8
Done
|
Drizzle a Bit of Olive Oil Onto a Baking Tray and Place the Capsicum in the Tray. |
|
9
Done
|
Pour the Crushed Tomatoes and Half a Cup of Water Over the Capsicums. |
|
10
Done
|
Place the Tray in Oven at 200c For About 40 Minutes Bon Appetit! |
