*Cooking times are based on 4 serves. You may need to cook for less time for 2 people; more time for 6 people.
 

Ingredients

Equipment

1-2 large saucepans (depending on the number of capsicums to cook on the stovetop) or a frypan with lid or aluminium foil or a baking tray and oven mitts (if using the oven), mixing bowl, colander or strainer, measuring spoons and cups, grater or can opener (for tomatoes), wooden spoon, chopping board, knife, slotted serving spoon and tongs.

Steps

1. Preheat the oven to 180°C (350°F/Gas mark 4) if you are baking your capsicums instead of using the stovetop method
2. Cut the tops off the capsicums in a circle to make a lid. Scrape out the seeds and pith very carefully. Avoid making any cuts or holes in the body of the capsicum. Put the lids back on each capsicum and leave aside
3. Rinse the yellow split peas and rice until the water runs clear. Set aside. Rinse fresh herbs (if using) well in water. Wrap in a clean tea towel or paper towel to dry and chop finely
4. Heat oil in a saucepan or frypan that will be big enough to fit the capsicums over medium heat. Add the onions and garlic. Stir well until the onion and garlic are golden for 10 - 15 minutes and remove from heat
5. In the mixing bowl, combine cooked onion, garlic, herbs, pepper and spices, split peas, and rice and sultanas or celery (if using). Season to your taste. Then fill the capsicums one by one, and put their own lids back on
6. Combine the tomatoes and lemon juice in the baking tray or saucepan(s). Now put the capsicums tightly next to each other in the tomato mix. Pour about 1 tablespoon of water inside each capsicum and add the rest of the water to the tomato mix
7. Baking in the oven: Add an extra 4cm of water to the baking tray. Bake for 50 minutes to 1 hour 10 minutes in the preheated oven until the capsicums’ skins are soft
   or
8. Cooking on the stovetop: For 4 to 6 people, you will need to split the capsicums and tomato mix between 2 large saucepans. Bring the saucepan(s) to the boil on high heat, then reduce heat to medium and simmer for 40 to 60 minutes, depending on the size and amount of capsicums
9. Carefully lift the capsicums with a slotted serving spoon and tongs and serve. They will be hot!

Tips

• Dried limes are also called black limes, limoo amani, noomi basra or loomi. They are actually light-tan to dark brown in colour. You can find them in shops that stock Persian or Indian foods or online from specialty herb and spice providers
• Aleppo spices are a mix of dried and ground spices that you can use to season lots of Middle Eastern dishes. Baharat is a Lebanese 7 spice mix that is similar. Try making this delicious spice mix yourself by mixing together ground cinnamon (4 tsp), cardamom (1 tsp), turmeric (2 tsp), cloves (½ tsp), ground ginger (4 tsp), nutmeg (⅛ tsp) and black pepper (⅓ cup). Store in an airtight container
• Capsicums are in season in summer and autumn
• Green capsicums are usually cheaper than the sweeter red and yellow capsicums. You can stuff capsicums horizontally and cook laying the halves down– this is more Greek style but can be easier to handle if you are new to cooking
• If you like the recipe, you can break up the stuffing into small amounts and freeze to save time next time you want to make. Defrost in the microwave or a day before in the fridge
• The meat option shows how a small amount of meat can go a long way. Check first with your local butcher if you need the meat to be halal
• Choose your fresh herb selection with what’s abundant in-home gardens and cheap and easy to find at the shops. Herbs, spices and legumes are usually cheaper in Asian and Indian grocers

Acknowledgements: Thank you to to Afsaneh Saboori from the NSW Refugee Health Service for sharing these dolma recipes with us and to our recipe road testers’ suggestions.