Title: Dolme (Stuffed Vegetables with Pomegranate)
Categories: Vegetable Israel Jewish Persian
Yield: 1 Servings

6		Red or green peppers, or a combination of each
2	tb	Corn oil
1	md	(1/2 cup) onions, sliced
1/2	lb	Ground beef
1	ts	Salt, or to taste
1/8	ts	Ground turmeric
1/8	ts	Pepper
1/4	c	Dark raisins
1/4	c	Dried barberries (zereshk)
1/3	c	Pomegranate concentrate
1	c	Fresh Italian flat-leaf parsley, chopped
2	ts	Fresh mint, chopped OR
1/2	ts	Dried mint
1/2	c	Half-cooked rice, as in Basic Persian Rice (Chelo -- see rec
1	c	Water
2	tb	Tomato puree
1	tb	Fresh lemon juice
		Oil

In Persian manner, pomegranate juice seasons stuffing w/a moderate fruity flavor. The herbs add a freshness & tomato & lemon an additional acid seasoning. A classic Persian combination.

1. Cut out & reserve a 1-inch disc from stem end of each pepper to make a lid. Scoop out & discard seeds & ribs. Set Side.

2. Heat oil in a skillet, add onion, & stir-fry over moderate heat for 2 mins. Add beef, salt, turmeric, & pepper & stir-fry for 2 mins more, or until meat changes color. Remove skillet from heat & stir in raisin, barberries, pomegranate concentrate, parsley, mint, & rice. Mix well.

3. Stuff each pepper abt 2/3 full w/stuffing mixture and replace stem lid. Mix water, tomato puree, & lemon together. Fit peppers into an oiled pan just big enough to hold them upright, and pour liquid around them. It should reach halfway up peppers. Add more water if needed.

4. Cover pan & cook over low heat for 1 hr, or long enough to soften peppers completely & reduce sauce by half. Serve warm, spooning some of sauce over top of each pepper. Makes 6 stuffed pepper.

VARIATION: 6 small eggplants may be stuffed in same way as peppers.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. David Pileggi

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