Afghani Dolma | Stuffed Bell Peppers With Chicken & Rice | Easy Stuffed Capsicum | Chicken Recipe

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Learn how to make Afghani Dolma with our Chef Varun Inamdar.

Introduction
Dolma is a popular stuffed bell pepper recipe around central Asia & is made differently in each Afghan household. Stuffed bell peppers are a known recipe in many countries around the world. Stuffed bell peppers, can be stuffed with veggies, chicken, beef, lamb, etc. This version of Dolma, however, is of bell peppers stuffed with spicy chicken mince and rice, which uses tomato purée for the base and yogurt as garnish. Try out this amazing stuffed capsicum recipe today & let us know how it goes.

Chef’s Trivia

For the Dolma
6-7 Assorted Bell Peppers (small sized)

Preparation of the Filling
1/2 cup Long Grained Rice (half cooked)
1/4 cup Coriander Leaves (chopped)
1 cup Chicken Mince
Salt (as required)
1/2 tsp Black Pepper (crushed)
1/2 tsp Cumin Seeds Powder
1/2 cup Tomato Purée

For the Base
2-3 tbsp Olive Oil
2 Onions
1/2 cup Tomato Purée
1 cup Water
1 tsp Black Pepper (crushed)
Salt (as required)

For the Topping
1 cup Curd
1 tsp Garlic (grated)
1 tbsp Dill Leaves (chopped)
Salt (as required)
1/2 tsp Lemon Juice

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About Dolma
Dolma is a family of stuffed dishes associated with Ottoman cuisine, and common in modern national cuisines of regions and countries that once were part of the Ottoman Empire. Some types of dolma are made with whole vegetables, fruit, offal or seafood, while others are made by wrapping grape, cabbage, or other leaves around the filling. Wrapped dolma are known as sarma. They can be served warm or at room temperature.
Dolma dishes are found in Balkan, Caucasian, Middle Eastern, North African, Mesopotamian, Persian, Israeli, Bengali, Swedish, Turkish, Maghrebi and Central Asian cuisine. In 2017, dolma making in Azerbaijan was included in the UNESCO Intangible Cultural Heritage Lists.