To Prepare the Filling:
1 level dessert spoon salt
1 level dessert spoon sugar
1/2 bunch each of parsley, mint and dill.
25 grams currants
25 grams pine nuts
250 grams boiling water
250 grams olive oil
250 grams rice
750 grams finely chopped onion
Heat the oil in a large saucepan. Add the onions and cook to a golden color. Add the washed nuts and pinenuts. Stir constantly over a medium heat for about 30 minutes until the rice becomes golden in color. Add the salt, sugar, currants and mix. Add the boiling water and mix again. Cover and cook on a very low heat for 15 minutes. Add the dill, mint and parsley and stir. Place on a serving dish and let cool before using.
Stuffed Green Peppers Biber Dolmasi
10 Servings (2 per person)
1/2 coffee spoons salt, 1/2 sugar
2 coffee cups olive oil
20 small green peppers
3/4 glass water
5 small tomatoes
Cut around the stem of the pepper with a knife. Remove the seeds and membranes from the inside, wash and drain. Cut the tomatoes into 4 pieces. Fill the peppers with the filling prepared previously. Cap with a tomato piece pushing it firmly into the pepper.
Place the stuffed peppers at the bottom of a saucepan, the tomatoes facing upward. Add the salt, water, oil and sugar. Cook on a low heat for 45 minutes, until all the water has evaporated. Cool and serve.