Filfil Rumi Mahshi
Stuffed green peppers
- 6 green peppers
- 180 g (6 oz, ¾ cup) pine nuts
- 4 large onions
- 250 g (9 oz, 1½ cup) olive oil
- 450 g (1 lb, 2½ cup) long-grain rice
- 125 g (4 oz, ½ cup) currants
- 5 g (1 tsp) salt
- 3 g (1 tsp) pepper
- 15 g (1 tbsp) sugar
- water to cover
- 7 g (½ cup) mint
- 4 g (1 tsp) allspice
- lemon slices
- tomato wedges
- 10 g (½ cup) chopped flat-leaf parsley
- 30 ml (1 oz, 2 tbsp) lemon juice
- Choose medium-sized green peppers.
- Wash them and cut out the stems.
- Core with an apple-corer or paring knife.
- Make the stuffing by lightly frying the pine nuts and chopped unions in olive oil.
- Add the washed rice and cook, stirring, for five minutes.
- Add the currants, salt, pepper and sugar.
- Pour in water to about twice the depth of the other ingredients in the pot and simmer until the water is absorbed.
- Add mint, allspice and lemon juice.
- When cool, stuff each pepper loosely, as the rice will swell.
- Cover open end of pepper with a slice of tomato like a lid.
- Set the stuffed peppers in a single layer in a large pan or dish.
- Sprinkle with salt and sugar, drizzle a little olive oil and 250 ml (1 cup) of water over them and simmer very slowly until the peppers are just tender.
- Decorate with chopped parsley, lemon slices and tomato slices or wedges, and refrigerate.
- Serve cool.