Persian Stuffed Peppers (Dolmeh-ye Felfel)

Serves 8
Yellow Split Pea/Rice Preparation
1 cup yellow split peas
1 cup brown basmati rice
½ teaspoon salt

Place split peas in a small pot and cover with water (about 1 inch over the top of the split peas (about 4-5 cups of water). Bring water to a boil and cook for 45-50 mins or until split peas are cooked at al dente (cooked but firm to bite). Remove from heat and drain. Rinse with cold water and let cool.

Wash rice several times to remove all excess starch. Add rice to a medium pot and fill water about 1 inch above the rice. Add salt. Place on stove and bring to a boil. Cook until rice is al dente or until rice is still a little hard in the middle (about 18-20 mins). Strain the rice and set aside.

Meat Preparation
1 onion, chopped
1-1½ pounds of ground turkey
8 multi-colored peppers with tops cut off and insides removed, washed and dried
½ turmeric
1 teaspoon salt
½ teaspoon pepper
1 tablespoon sriracha (optional)
2 cubs herbs (for this I use a combination of leeks, parsley, cilantro and dill which have been processed in the food processor and frozen. I just remove it and let defrost. You can also use fresh herbs that have been processed in the food processor)
1½ cup water
1 tablespoon dried tarragon
1 6 ounce can tomato paste
1 8 ounce can tomato sauce
1 tablespoon olive oil
Juice of 1 lemon
¼ teaspoon saffron
1 tablespoon boiling water

Add olive oil to a pan and turn to medium heat. Add the ground turkey and allow to brown, meanwhile breaking the turkey meat up with a wood spatula into tiny pieces. Once browned add onions and turmeric. Allow to cook until onions are golden. Add sriracha (optional), salt, and pepper. Cook 1-2 additional minutes while mixing. Add herbs and ½ cup of the water. Bring heat to boil then to low heat. Add tarragon and tomato paste. Add remaining water. Bring to a boil again and then reduce heat while mixing the tomato paste into the water to make it well blended. Cook on low heat additional 3-5 mins and then remove from heat.

Mix the rice, meat, and yellow split peas in a large bowl. Fill each pepper with the mixture and place in a large baking dish (I use 15-inch x 10-inch x 2-inch rectangular baking dish spray it with nonstick spray). In a separate bowl mix the tomato sauce with lemon. Dissolve the saffron in the boiling water then add it to the tomato mixture. Top each pepper with the tomato sauce mixture. Cover with foil. Place 350 degree oven and bake for 60 mins. For the last 10 mins remove the foil.