In this video, I’m sharing a special and authentic Persian Dolmeh (stuffed vegetables) recipe — made with love, fresh herbs, and a whole lot of soul!
Get ready for a cozy homemade meal featuring stuffed eggplants, bell peppers, and tomatoes, cooked slowly in a rich, aromatic tomato sauce, and served with a vibrant salad, fresh herbs, flatbread, and a chilled glass of doogh (yogurt drink).
🧄 Here’s how I made it:
I started by chopping a large onion and sautéing it in olive oil with salt, black pepper, turmeric, and ground cumin. Then I added ground beef and cooked it until it was nicely browned.
Next, I added a mix of fresh herbs — mint, basil, cilantro, and leek — chopped finely and full of aroma. To this I folded in 1 cup of parboiled rice and ½ cup of cooked yellow split peas to complete the stuffing.
I hollowed out 4 colorful bell peppers, 2 striped eggplants (peeled in a zebra pattern), and 3 large tomatoes, making sure not to damage the skins.
Then I stuffed each vegetable fully with the filling and sealed them with toothpicks. No part was wasted — even the insides of the eggplants and tomatoes were saved for the sauce!
🍅 For the sauce:
I sautéed onion in butter, added salt, pepper, cumin, and turmeric, then blended together the tomato pulp and leftover eggplant flesh with some tomato purée. I finished the sauce with the juice of one fresh lime and a clove of grated garlic.
The stuffed eggplants were brushed with olive oil, wrapped in parchment paper, and baked in the oven at 200°C (390°F) for 20 minutes, then transferred into the sauce to simmer and soak up the flavor.
The bell peppers and tomatoes were placed in another pan with sauce and simmered gently for about 40 minutes.
🥗 For serving:
I prepared a fresh herb salad with cucumber, tomato, red bell pepper, onion, dried mint, black pepper, and lime juice.
I served the dolmeh alongside soft flatbread, fresh mint and basil, and a cold glass of traditional Persian doogh with mint and ice.
⸻
✨ The result?
A heartwarming, beautifully spiced, traditional Persian dolmeh meal — rich, tender, and packed with flavor. This dish brings all the comfort of home and the aromas of a Persian kitchen straight to your table.
#PersianFood #Dolmeh #StuffedVeggies #StuffedPeppers #StuffedEggplant #MiddleEasternFood #PersianCuisine #ComfortFood #TraditionalRecipes #HomemadeWithLove #AuthenticFood #CookingFromScratch #Dolma #Foodie
31 Comments
Authentic Persian Dolmeh Recipe – A Taste of Tradition 🌿🍆
In this video, I’m sharing a special and authentic Persian Dolmeh (stuffed vegetables) recipe — made with love, fresh herbs, and a whole lot of soul!
Get ready for a cozy homemade meal featuring stuffed eggplants, bell peppers, and tomatoes, cooked slowly in a rich, aromatic tomato sauce, and served with a vibrant salad, fresh herbs, flatbread, and a chilled glass of doogh (yogurt drink).
🧄 Here’s how I made it:
I started by chopping a large onion and sautéing it in olive oil with salt, black pepper, turmeric, and ground cumin. Then I added ground beef and cooked it until it was nicely browned.
Next, I added a mix of fresh herbs — mint, basil, cilantro, and leek — chopped finely and full of aroma. To this I folded in 1 cup of parboiled rice and ½ cup of cooked yellow split peas to complete the stuffing.
I hollowed out 4 colorful bell peppers, 2 striped eggplants (peeled in a zebra pattern), and 3 large tomatoes, making sure not to damage the skins.
Then I stuffed each vegetable fully with the filling and sealed them with toothpicks. No part was wasted — even the insides of the eggplants and tomatoes were saved for the sauce!
🍅 For the sauce:
I sautéed onion in butter, added salt, pepper, cumin, and turmeric, then blended together the tomato pulp and leftover eggplant flesh with some tomato purée. I finished the sauce with the juice of one fresh lime and a clove of grated garlic.
The stuffed eggplants were brushed with olive oil, wrapped in parchment paper, and baked in the oven at 200°C (390°F) for 20 minutes, then transferred into the sauce to simmer and soak up the flavor.
The bell peppers and tomatoes were placed in another pan with sauce and simmered gently for about 40 minutes.
🥗 For serving:
I prepared a fresh herb salad with cucumber, tomato, red bell pepper, onion, dried mint, black pepper, and lime juice.
I served the dolmeh alongside soft flatbread, fresh mint and basil, and a cold glass of traditional Persian doogh with mint and ice.
⸻
✨ The result?
A heartwarming, beautifully spiced, traditional Persian dolmeh meal — rich, tender, and packed with flavor. This dish brings all the comfort of home and the aromas of a Persian kitchen straight to your table.
⸻
🔥 Hashtags:
#PersianFood #Dolmeh #StuffedVeggies #StuffedPeppers #StuffedEggplant #MiddleEasternFood #PersianCuisine #ComfortFood #TraditionalRecipes #HomemadeWithLove #AuthenticFood #CookingFromScratch #Dolma #Foodie
Very very very nice recipe..
멋진 영상 잘보고가요 😊😊
Too good recipe.
Très bonne recette
Nossa que pratos lindos e deve ser deliciosos 😋😋😋
Excelente apresentação receita maravilhosa já deixei meu like me inscrevi no seu canal saudações aqui de sacramento mg Brasil ❤❤❤❤❤❤❤❤
Interesting foods. Looks delish 😋🤤❤😊
MashaAllah very nice thanks for sharing ❤
Que delícia esses legumes recheado humm!
The dishes look very pretty and delicious.
New friend from Vancouver, Canada. 👍💯✅
Nice sharing friend 👍🏻❤🎉
Looking tasty
Yummy recipe
very nice amazing cooking recipe😋😋🎉🎉💐💐🌹🌹❤️❤️❤️❤️❤️🙏🙏
가지를 사용해서 이런 멋진요리를 만드시다니 정말 요리 솜씨가 대단하세요 ❤❤
👍43
🤤Excellent✨
Mmmmm super yummy yummy yummy yummy ✅✅✅✅💯💯💯👍👍👍😋😋😋
Great set up ❤ looks yummy
👌👌👌
Very very very nice and yummy.
Subscribe. Like. I support you❤❤❤
yummy
❤🎉 beautiful
Bahut badhiya 🎉🎉
Wow so delicious ❤
Good ideas..nice recipe..must be delicious.c
Wow nice share
감사합니다.
53번 좋아요.
오늘도 맛있는 소리가 좋아요.
귀한 영상을 시청하고 응원하며
채널을 사랑하며
즐거운 시간입니다.
Very delicious recipe yummy 😋😋😋
❤❤❤yummy, very delicious recipes i want to prepare this for my lover on Christmas Days