Persian Stuffed Peppers | Felfel Dolmeh Recipe | igotitfrommymaman.com #igotitfrommymaman #persianrecipes
Persian Classics

Dolmeh Felfel – Persian Stuffed Peppers

Stuffed Peppers are popular in many countries around the world and each has its own version of them. Today I’d love to show you the Persian version of this juicy, delicious dish: Dolmeh-ye Felfel.

I spiced the recipe up with some optional hot peppers in there and a bit of smoked paprika powder. I encourage you to experiment with it and create your personal favourite version of stuffed peppers.

Persian Stuffed Peppers | Felfel Dolmeh Recipe | igotitfrommymaman.com #igotitfrommymaman

Ingredients (serving 4)

2 litres / 8 cups freshly boiled water

170g / 1 cup basmati rice

4 mixed peppers (I used sweet pointed peppers but you can use bell peppers, if you prefer)

250g / 0.55 lbs mince/ground beef or lamb

55g / 1/4 cup split peas

1 onion

3 cloves garlic

small bunch of fresh parsley

about 8 sprigs of fresh basil

5 tbsp vegetable oil

2 tbsp tomato paste

1 tbsp butter

2 tsp turmeric

1 tsp smoked paprika

1 tsp black pepper

1 tsp salt (plus extra to season)

Large tomato(es), if you have too much stuffing

Fresh hot peppers of any kind (optional)

Some cherry tomatoes (optional)

Time

Prep: 30 min

Cook: 1h 30 min

Total: 2h

Dolmeh Felfel Recipe | Persian Stuffed Peppers | igotitfrommymaman.com #persianrecipes

Method

Wash the herbs, so that they have time to dry, before you chop them.

Prepare the rice

Wash the rice until the water almost runs clear.

Bring 3 cups / 700ml of water together with 1 tsp of salt to boil in a pan. Once boiling, add the rice to it and keep the temperature high to bring it back to boiling again.

Let the rice parboil for 3 to 7 minutes. The exact time varies from brand to brand. I recommend removing a rice corn every minute or so to see if it is half cooked. Split it in half with your fingernail. The outside should be cooked and soft, while the centre should still be firm. 

Once the rice is parboiled to this stage, drain it in a strainer and rinse it thoroughly with cool water. This will interrupt the cooking process and wash off any excess salt. 

Now add the rice to a small coated pan and put it over medium heat. Once you see steam rising from the rice, cover the lid with a clean kitchen towel, press it firmly on the pan and reduce the heat to low.

Let the rice steam for 45 min over low heat.

Prep the split peas

In the meantime bring 1 litre / 4 cups of water to boil in a small pan. Add the split peas and wait for the water to boil again. Then reduce the heat to medium and let them cook for about 30 minutes. The cooking time may vary from brand to brand. Make sure they are cooked all the way through, then drain them and set them aside.

In the meantime fry the meat

Heat 2 tbsp of vegetable oil in a frying pan. Fry the meat in it for about 10 minutes until golden brown. While frying, divide the mince/ground meat into fine crumbles.

Season with 1 tsp smoked paprika, 1 tsp turmeric, 1/2 tsp black pepper and 1/2 tsp salt (or as much as you like). Transfer the meat from the pan to a deep plate or bowl.

Finely chop the parsley and basil and add them to the meat.

Cook the sauce

Finely chop the onion and garlic cloves.

Heat 3 tbsp vegetable oil in the frying pan. Gently fry the chopped onion in it over medium heat. After 5 minutes add the garlic and fry both together for another 5 minutes.

Add 2 tbsp tomato paste, 1 tbsp butter and 240ml / 1 cup freshly boiled water to the onions. Season with 1 tsp turmeric, 1/2 tsp black pepper and 1/2 tsp salt (or to taste).

Let the sauce simmer for about 5 minutes. Then transfer it to the pan (one that has a lid), that you want to cook the stuffed peppers in.

Stuff the peppers

By now the rice should be cooked. Wet the tip of a kitchen towel and hold it against the side of the rice pan. If it makes a sound like ‘tssss’, your rice is ready.

Combine it with the meat and drained split peas in a bowl.

If you’re using pointed peppers, like I did, cut the peppers lengthwise in half and remove the seeds. If you like, you can fry the halves you want to use as lids in a little veg oil to slightly char them.

If you’re using bell peppers, cut off the top instead. Cut the placenta and seeds off the lids and remove any seeds in the bottom parts.

Generously fill the bottom halves/parts with the stuffing. If you’re using pointed peppers, you might end up with extra stuffing. If so, you can also carve out a large tomato and fill it. Place the stuffed peppers in the pan with the sauce and put on the top halves/parts. If you like, you can add some fresh hot peppers and/or cherry tomatoes.

Let the peppers cook and serve

Put the lid on the pan and turn the temperature on low. Let the stuffed peppers cook for 45 minutes.

Serve the peppers on the sauce. Enjoy!

Persian Stuffed Peppers | Felfel Dolmeh Recipe | igotitfrommymaman.com #igotitfrommymaman

Persian Stuffed Peppers | Felfel Dolmeh Recipe | igotitfrommymaman.com #igotitfrommymaman #persianrecipes
5 from 1 vote
Print

Persian Stuffed Peppers – Dolmeh Felfel

Course Main Course
Cuisine Persian
Keyword dolmeh felfel, felfel dolmeh, Stuffed peppers
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Servings 4 people

Ingredients

  • 2 litres (8 cups) freshly boiled water
  • 170 g (1 cup) basmati rice
  • 4 mixed peppers (I used sweet pointed peppers but you can use bell peppers, if you prefer)
  • 250 g (0.55 lbs) mince/ground beef or lamb
  • 55 g (1/4 cup) split peas
  • 1 onion
  • 3 cloves garlic
  • small bunch fresh parsley
  • 8 sprigs fresh basil
  • 5 tbsp vegetable oil
  • 2 tbsp tomato paste
  • 1 tbsp butter
  • 2 tsp turmeric
  • 1 tsp smoked paprika
  • 1 tsp black pepper
  • 1 tsp salt (plus extra to season)
  • Large tomato(es), if you have too much stuffing
  • Fresh hot peppers of any kind (optional)
  • Some cherry tomatoes (optional)

Instructions

  1. Wash the herbs, so that they have time to dry, before you chop them.

Prepare the rice

  1. Wash the rice until the water almost runs clear.

  2. Bring 3 cups / 700ml of water together with 1 tsp of salt to boil in a pan. Once boiling, add the rice to it and keep the temperature high to bring it back to boiling again.

  3. Let the rice parboil for 3 to 7 minutes. The exact time varies from brand to brand. I recommend removing a rice corn every minute or so to see if it is half cooked. Split it in half with your fingernail. The outside should be cooked and soft, while the centre should still be firm. 

  4. Once the rice is parboiled to this stage, drain it in a strainer and rinse it thoroughly with cool water. This will interrupt the cooking process and wash off any excess salt. 

  5. Now add the rice to a small coated pan and put it over medium heat. Once you see steam rising from the rice, cover the lid with a clean kitchen towel, press it firmly on the pan and reduce the heat to low.

  6. Let the rice steam for 45 min over low heat.

Prep the split peas

  1. In the meantime bring 1 litre / 4 cups of water to boil in a small pan. Add the split peas and wait for the water to boil again. Then reduce the heat to medium and let them cook for about 30 minutes. The cooking time may vary from brand to brand. Make sure they are cooked all the way through, then drain them and set them aside. 

In the meantime fry the meat

  1. Heat 2 tbsp of vegetable oil in a frying pan. Fry the meat in it for about 10 minutes until golden brown. While frying, divide the mince/ground meat into fine crumbles.

  2. Season with 1 tsp smoked paprika, 1 tsp turmeric, 1/2 tsp black pepper and 1/2 tsp salt (or as much as you like). Transfer the meat from the pan to a deep plate or bowl.

  3. Finely chop the parsley and basil and add them to the meat.

Cook the sauce

  1. Finely chop the onion and garlic cloves. 

  2. Heat 3 tbsp vegetable oil in the frying pan. Gently fry the chopped onion in it over medium heat. After 5 minutes add the garlic and fry both together for another 5 minutes. 

  3. Add 2 tbsp tomato paste, 1 tbsp butter and 240ml / 1 cup freshly boiled water to the onions. Season with 1 tsp turmeric, 1/2 tsp black pepper and 1/2 tsp salt (or to taste). 

  4. Let the sauce simmer for about 5 minutes. Then transfer it to the pan (one that has a lid), that you want to cook the stuffed peppers in.

Stuff the peppers

  1. By now the rice should be cooked. Wet the tip of a kitchen towel and hold it against the side of the rice pan. If it makes a sound like ‘tssss’, your rice is ready.

  2. Combine it with the meat and drained split peas in a bowl.

  3. If you’re using pointed peppers, like I did, cut the peppers lengthwise in half and remove the seeds. If you like, you can fry the halves you want to use as lids in a little veg oil to slightly char them.

  4. If you’re using bell peppers, cut off the top instead. Cut the placenta and seeds off the lids and remove any seeds in the bottom parts.

  5. Generously fill the bottom halves/parts with the stuffing. If you’re using pointed peppers, you might end up with extra stuffing. If so, you can also carve out a large tomato and fill it. Place the stuffed peppers in the pan with the sauce and put on the top halves/parts. If you like, you can add some fresh hot peppers and/or cherry tomatoes.

Let the peppers cook and serve

  1. Put the lid on the pan and turn the temperature on low. Let the stuffed peppers cook for 45 minutes. 

  2. Serve the peppers on the sauce. Enjoy!

I hope you enjoyed this recipe! If you have any questions please let me know in the comments, I’m always happy to help. 

I’d love to see your Dolmeh Felfel! Feel free to tag me with @igotitfrommymaman on Facebook or Insta so I can take a look and give you a thumbs up!

Wanna save this recipe for later? You can print out the printable version above or pin it to your recipe board.

Looking for more recipes? Here are my other Persian classics!

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Thanks for stopping by!

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