Persian Stuffed Zucchini (Dolmeh Kadoo)

Dolama or dolmeh is a tasty dish found in Iranian cuisine, Azerbaijan, Turkey, Greece, Arabic countries and Central Asia. The word dolma is a Turkish word and means to fill.  Dolma is the Persian version of stuffed vegetables. You can use eggplant, zucchini, onion, or tomato and stuff with either ground beef or turkey and aromatic herbs.

Up to now, I have shared several recipes for my collection of dolma recipes including: stuffed grape leaves, cabbage rolls, stuffed eggplants, stuffed onions, and today I am going to share my Persian stuffed zucchini.  In Persian language zucchini or courgette  is called Kadoo .

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Dolma is considered comfort food. These different kinds of dolma are stuffed with either meat and spices, or meat herbs and rice, or there are vegetarian version with rice and herbs and GOOD NEWS IS, all are DELICIOUS.
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Ingredients

  • 2 large zucchini or Courgette,
  • 300g ground beef or lamb meat
  • 5tbsp semi cooked rice
  • 100g mixed herbs: mint, parsley, coriander, spring onions
  • 1tsp turmeric
  • 2tbsp tomato paste
  • 1tbsp dried dill (I use dried dill because it is more aromatic rather than fresh dill)
  • Olive oil
  • Greek yogurt
  • 1-2 cloves of garlic, grated

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How to make it??

First of all wash the zucchini. If the skin of the zucchini has been waxed , peel the skin but leaved the skin of if it’s unwaxed. (However large zucchini should be peeled because the skin might be bitter).

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Then cut each each zuchini into 3 tubes. Scoop out the insides. Keep the insides and add into the pot where you are going cook the zucchini dolma.

For stuffing you need, add rice, chopped fresh herbs, salt, pepper, some turmeric and dried dill to the ground meat and mix ingredients until combine well. Fill each zucchini with the stuffing and settle stuffed zucchini in the pot.

Fill each zucchini with the stuffing and settle stuffed zucchini in the pot.

In a saucepan, add tomato paste, olive oil,  pinch of salt, turmeric and Chilli powder. Saute for 2 minutes. Then, add a cup of water to the tomato paste and bring it to a quick boil.

Pour the sauce on the stuffed zucchini. Simmer over the low heat for about 30-40 minutes, allowing the sauce to reduce.

Meanwhile, mix yogurt with grated garlic. Serve the stuffed zucchini with garlic-yogurt.

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Persian Stuffed Zucchinni

 

Ingredients

  • 2 large zucchini or Courgette,
  • 300g ground beef or lamb meat
  • 5tbsp semi cooked rice
  • 100g mixed herbs: mint, parsley, coriander, spring onions
  • 1tsp turmeric
  • 2tbsp tomato paste
  • 1tbsp dried dill
  • Olive oil
  • Greek yogurt
  • 1-2 cloves of garlic, grated

How to make it??

First of all wash the zucchini. If the skin of the zucchini has been waxed , peel the skin but leaved the skin of if it’s unwaxed. (However large zucchini should be peeled because the skin might be bitter).

Then cut each each zuchini into 3 tubes. Scoop out the insides. Keep the insides and add into the pot where you are going cook the zucchini dolma. For stuffing you need, add rice, chopped fresh herbs, salt, pepper, some turmeric and dried dill to the ground meat and mix ingredients until combine well. Fill each zucchini with the stuffing and settle stuffed zucchini in the pot.

Heat some olive oil in the saucepan. Add tomato paste, pinch of salt, turmeric and Chilli powder. Saute for 2 minutes. Then, add a cup of water to the tomato paste and bring it to a quick boil. Pour the sauce on the stuffed zucchini. Simmer over the low heat for about 30-40 minutes, allowing the sauce to reduce.

Meanwhile, mix yogurt with grated garlic. Serve the stuffed zucchini with garlic-yogurt.

 

 

Uch Baji Dolmasi ( Stuffed Eggplant, Tomato and Pepper Dolma)

Dolma is an Azeri word and in cooking culture means stuffed or filled. There are many forms of dolma including: stuffed grape leaves, stuffed eggplant( aubergine), zucchini, tomato, bell pepper, onion, potato, cabbage leaves.

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The following recipe is an Azerbaijani recipe for dolma which is popular in Baku and Nakhchivan. This dolma is called Uch baji. Uch means three and baji means sister in Azerbaijani language and is mixture dolma made with eggplant, bell pepper and tomato which is called ‘ Badimjan, beber ve pomidor dolmasi in Azeri.

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Dolma is simmered in it’s own meat juice and oil and serves with garlic-yogurt sauce. In some recipes use yellow split peas and rice, but it’s just a matter of taste and is optional.

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Ingredients

  • 1 large eggplant ( aubergine)
  • 1 large firm tomatoes
  • 1 medium yellow bell pepper
  • 300g ground beef or lamb
  • 4 tbsp yellow split peas, cooked
  • 1 bunch of coriander, washed and finely chopped
  • ½ bunch dill, finely chopped
  • ½ bunch mint, finely chopped
  • 1 tsp turmeric
  • 3 tbsp tomato paste
  • slat and pepper to taste
  • Olive oil or butter

Instructions

Cut a long slit down the middle of the eggplant, be careful, not to cut too deep. Soak the eggplant in a bowl full of cold water with 1 tbsp salt for 20 minutes to remove bitterness. Then drain and dry it. Heat the oil in a pan and fry the eggplant until all sides brown and soft enough to open the slit ( about 10 minutes).

Cut top off the bell pepper and remove the seeds. Cut top off the tomato and scoop out the tomato flesh and save it for stuffing.

In a bowl, add ground meat with grated onion. Season with salt and pepper, add turmeric. Mix together.

Heat the oil over medium heat and add meat mixture. Fry until brown. Add tomato paste and cook for 2 more minutes. Stirring occasionally.

Remove from the heat and add chopped herbs, cooked split peas and tomato flesh and mix well.

Fill the vegetables with stuffing mixture. Place them in a deep pan or saucepan. Pour remaining of stuffing around your vegetables, add some oil and water. Cover the tomato and pepper with their lids. Cover the pot and simmer the dolma until all are cooked and tender but not be mushy. Serve dolma as they are or with yogurt-garlic sauce.

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Stuffed Onions Dolmeh (Sogan Dolmasi)

In my earlier posts i shared my recipes for different dolmeh, and today, i am going to share stuffed onions recipe which is called  sogan dolmasi in Azerbaijani language. It is tender and delicious food.

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Ingredients

2 large onions
130 g ground beef
½ bell pepper
Small bunch of mixed fresh herbs includes: rosemary, thyme, parsley
3 tbsp. bread crumbs
20 g beef stuck
400 ml hot water
25 g butter
3 tbsp. corn flour
Salt- red pepper powder
Olive oil

Preparation

Preheat oven at 180C.

Bring to the boil slightly salted water in a deep pan. Put the onions in boiled water and simmer for 15 minutes until tender. Remove the onions from the pan and cool it. Then, hollow out centre of onions. Set aside.

Finely chop all herbs and vegetables. Heat the oil in a pan, and saute them for 5 minutes. Then, add ground beef, stirring frequently until meat browned. Add salt and pepper. Stir in bread crumbs and cook for 5 minutes more. Remove from the heat.

Add beef stuck to 400 ml hot water, dissolve it. Set aside. Heat the butter in a pot, add corn flour and fry for 2 minutes. Stir in beef stock to the fried flour and cook for 2-3 minutes. Remove from the heat.

Fill inside the onions with fried beef mixture. Place them in cooking plate. Pour corn flour stock around the onions. Bake them for an hour or until reduce the juice.

Serve this beautiful stuffed onions with cooked rice (plain rice or garnish with chopped fresh spinach).

Nosh-e jan

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Persian stuffed bell peppers ( Dolmeh felfel)

This is Persian recipe for stuffed bell peppers with ground beef and fresh aromatic herbs. I am big fan of any kind of dolmeh such as: eggplant, zucchini, capsicum, grape leaves, cabbage leaves…..
All kind of Dolmeh is amazingly delicious but bell peppers come in various colours and it gives more beauty to this divine dish. Stuffed bell peppers is popular in countries such as Iran, Turkey, Greek, Azerbaijan, Armenia, India, Egypt, Spain.
Filling of bell peppers might be different ingredients such as: beef- lamb – pork or fresh herbs, eggs, bread crumbs…and yet all just delicious. Dolmeh may be served as a main course or a starter.

 
Ingredients
5 bell peppers
200 g ground beef
½ cup cooked rice
½ cup cooked yellow split peas
1 medium onion, finely diced
2 cloves garlic, grated
2 Tbsp dried tarragon
1 cup parsley, finely chopped
1 cup chives or spring onions, finely chopped
½ cup mint, finely chopped
½ cup dill, finely chopped
½ Tsp turmeric
2 Tbsp tomato paste
Salt and pepper to taste
Oil

 

Preparation
Cut top of each bell peppers and remove seeds from inside the bell peppers and set aside. Heat the oil in a saucepan and saute diced onion until soft. Add grated garlic and ground beef and saute until most of juices evaporate.
Once the meat is ready, add chopped herbs and satue for 1-2 minutes. Set aside. Then add yellow split peas, rice, turmeric. Season with salt and pepper. Combine together.
Stuff bell peppers and arrange them in a pot.. Mix 2 Tbsp tomato paste and 2 Tbsp oil with the 500 ml water mix and pour over the stuffed bell peppers. Place the top back on each bell pepper Cook for 20-30 minutes on a medium heat.
Serve it with garlic yogurt dip. Yummy

 

دلمه ی فلفل
من یکی از طرفداران سر سخته دلمه هستم. فرقی نمیکنه چه دلمه ای باشه: دلمه بادمجون – کدو- گوجه فرنگی- فلفل- دلمه ی برگ مو دلمه ی کلم —-

همه ی این دلمه ها فوق العاده خوشمزه هستند ولی رنگارنگی فلفل دلمه ای به این غذا زیبایی بیشتری میده. دلمه ی فلفل یکی از اون غذاهایی هست که نه تنها در ایران بلکه در کشورهای مختلفی مثل آذربایجان- ارمنستان – ترکیه – یونان- هند- مصر- مکزیک – اسپانیاتهیه میشه و با اینکه مواد مختلقی مثل گوشت گوساله – گوسفند – خوک یا سیزیجات و تخم مرغ و خرده ی نان در پخت اونها استفاده میشه ولی همچنان خوش عطر و مزه و رنگ هست.
دلمه ی فلفل را میشه به عنوان غذای اصلی یا پیش غذا سرو کرد.

مواد لازم

پنج عدد فلفل دلمه ای رنگی

دویست گرم گوشت چرخ کرده ی گوساله

نصف پیمانه برنج پخته

نصف پیمانه لپه ی پخته

یک عدد پیاز متوسط خرد شده

دوحبه سیر رنده شده
دو ق غ ترخون خشک

یک پیمانه جعفری خرد شده

یک پیمانه تره یا پیازچه ی سبز خرد شده

نصف پیمانه نعنای خرد شده

نصف پیمانه شوید خرد شده

یک ق چ زردچوبه

دو ق غ رب گوجه فرنگی

نمک و فلفل به میزان لازم

روغن

طرز تهیه
سر فلفل ها را به صورت دایره جدا کرده و دانه های داخل فلفل ها را خارج کنید.کمی روغن را در تابه گرم کرده و پیاز خرد شده را تفت دهید تا نرم شود. سیر رنده شده و گوشت چرخ کرده را به پیاز افزوده وتفت می دهیم تا گوشت هم کمی قهوه ای شود.
وقتی گوشت آماده شد سبزیجات خرد شده را اضافه می کنیم و 2-1 دقیقه تفت می دهیم و از روی حرارت برمی داریم. سپس لپه و برنج پخته – زردچوبه و نمک و فلفل را به مخلوط گوشت اضافه کرده و همه ی مواد را خوب مخلوط می کنیم.

فلفل های دلمه ای را با مخلوط آماده شده پر می کنیم و داخل یک قابلمه می چینیم. 2 ق غ رب گوجه فرنگی – 2 ق غ روغن را با 500 میلی لیتر آب مخلوط کرده و روی دلمه ها می ریزیم. سر فلفل های دلمه را که قبلن جدا کرده بودیم روی دلمه ها قرار دهید. دلمه ها را برای 30-20 دقیقه با حرارت متوسط بپزید.

این دلمه های خوش مزه را می توانید با ماست و سیر سرو کنید

 

 

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Persian cabbage rolls

Stuffed cabbage leaves,  has sweet/sour taste due to sugar-vinegar in it.
My mother used to make  large amount of  cabbage  rolls or  stuffed grape leaves and store them in the freezer for sometimes later.

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Ingredients
300 g ground beef meat
½ large cabbage
½ cup raisins
½ cup yellow split peas ( optional)
1 cup cooked rice
10 tbsp. vinegar
1 large onion
¾ cup sugar
1 tbsp. turmeric
25 g beef stock cube
Water
Oil
Preparation
Bring to boil water in a pot, add 1 tbsp. salt and cabbage. Allow to cook for 10-15 minutes. Once it is cooked, drain and separated cabbage leaves. Cut off hard parts of leaves and set aside.
In a big bowl, grate onion. Then add ground beef, turmeric, sugar, vinegar, pre cooked yellow split peas, raisins and rice to the grated onion, combine together and mix well. Now, put 1 tbsp. of meat mixture in the center of cabbage leave , roll it up, fold two ends and again roll it . Repeat with all leaves. Cover bottom of pot with some cabbage leaves, arrange stuffed cabbage leaves in the pot.
In a pot with 400-500 ml hot water, add beef stock, and dissolve it and along with 3 tbsp vegetable oil,  Pour it top of the stuffed cabbage. Place a plate top of the stuffed cabbages. Cover the pot with lid. Cook it on medium heat for 45 minutes. Serve it hot.

 

دلمه ی برگ کلم
این دلمه دارای طعم ترش /شیرین می باشد. اگر از شیرینی خوشتان نمی آید می توانید میزان شکر را کم یازیاد کنید.

مواد لازم

سیصد گرم گوشت چرخ کرده

نصف کلم سفید

نصف پیمانه کشمش

نصف پیمانه لپه  ی پخته  – اختیاری

یک پیمانه برنج پخته شده

ده ق غ سرکه

یک عدد پیاز بزرگ

سه چهارم پیمانه شکر

یک ق غ زردچوبه

بیست و پنج گرم عصاره ی گوشت

آب

روغن مایع

طرز تهیه

در یک قابلمه مقداری آب را بجوش آورده و کلم را همراه با 1 ق غ نمک برای 15-10 دقیقه بپزید. سپس کلم پخته را در آبکش گذاشته و برگ های کلم را ورق ورق کنید. رگه های سخت کلم را با چاقوی تیز جدا کرده و برگ ها را آماده نگه دارید تا مایع دلمه آماده شود.
در یک کاسه ی بزرگ پیاز را رنده کنید. گوشت چرخ کرده- برنج پخته- لپه ی پخته سرکه- شکر- کشمش و زردجوبه را به پیاز رنده شده اضافه کرده و همه ی مواد را خوب با هم مخلوط کنید. حالا- یک برگ دلمه را برداشته وسط برگ کلم یک ق غ از مایع دلمه بگذارید. برگ را یک پیچ دهید – دو سر برگ را تا کرده و دوباه برگ را یک پیچ دیگر دهید. وقتی همه ی برگ ها پیچیده شدند در قابلمه بگذارید. عصاره ی گوشت را داخل 500-400 میلی لیتر آب جوش  ریخته و حل کنید و همراه با سه ق غ روغن مایع  روی دلمه ها  بریزید. روی دلمه ها یک بشقاب بگذارید و در قابلمه را گذاشته و اجازه دهید برای 45 دقیقه با حرارات متوسط بپزند.
دلمه ها را گرم سرو کنید.

 

Stuffed Grape Leaves

Stuffed grape leaves is one of the most popular dishes in Iran, Turkey, Greece, and many Central Asian countries. You can find dolmeh in different types: sometimes dolmeh includes wrapping leaves of grape leaves , or cabbage leaves around filling and sometimes stuffed eggplant, bell pepper or tomato are called dolmeh as well.


All types are really tasty and just yummy. My mother used to cook different kinds of stuffed grapes leaves. One was  Sweet dolmeh ( with grape leaves, sugar, vinegar, raisin, minced beef, yellow split peas and rice) and other one was sour dolmeh. Today I am going to present sour dolmeh. This type of dolmeh has rich ingredients. You need good time for stuffing and rolling leaves.


Ingredients

  • 100 g fresh and tender grape leaves or jar grape leaves
  • 200 g ground beef or lamb
  • 100 g onion
  • Bunch of fresh fragrant herbs (dill, mint, parsley, coriander, spring onion, chives)
  • 4 tbsp yogurt
  • 3 tbsp yellow split peas
  • 10 tbsp boiled rice
  • 8 tbsp olive oil
  • 1tsp turmeric
  • Salt and pepper to taste

 


How to prepare the filling
Wash herbs. Chop finely all your herbs. Chop onion. You can use food processors or use metal grater. Place ground beef in a big bowl and add your chopped herbs and onion to that. Add 5 tbsp olive oil, yogurt, salt, pepper, and turmeric. Meanwhile, cook rice and yellow split peas separately. Add them to rest of ingredients. Mix well by hand.
In dolmeh, fragrant herbs are very important, especially mint and dill with powerful fragrant give gorgeous flavor to your food.
Now we are going to roll our dolmeh. First of all, if you use jar grape leaves, drain off brine and rinse them with cold water. If you use fresh tender grape leaves, bring water to boil and allow to cook leaves for 3-4 minutes. Cut off stems of leaves by knife or scissor. Take a leaf, and place 1 tbsp of stuffing in the centre of a leaf. Give a roll, then fold bottoms in and go on with rolling it again. Repeat it with rest of your stuffing and leaves.
Take a big pot. place rolled leaves one by one in the pot. Pour 300 ml cold water plus 3 tbsp olive oil. Place a small plate top of dolmeh. You do this to avoid of moving rolled leaves in the pot. Cover the pot and allow to cook on the medium heat for 40 minutes. You can serve dolmeh warm or cold. I personally prefer cold ones.
Nosh-e Jan

_برگ مو