Dolmeh-yeh Gojeh Farangi



Ingredients: (4 servings)


4 large and firm tomatoes
250 grams of ground lamb or beef
100 grams of long-grain or basmati rice
2 medium onions, finely chopped
cooking oil
3-4 teaspoons of tomato paste
fresh lime juice, 2-3 spoons
sugar, 2-3 teaspoons
salt
black pepper
1/3 cup parsley, finely chopped
1/3 cup mint, finely chopped
1/2 cup spring onions, finely chopped
1/3 cup garlic chives, finely chopped
1/3 cup tarragon, finely chopped (optional)


Directions:


Fry onions in cooking oil over medium heat until golden. Add ground
meat and fry further until meat changes color. Add 1/2 cup water,
salt, pepper and tomato paste. Mix and cook further until water
boils off.


Fry prepared vegetables in cooking oil over medium heat until wilted.
Boil two cups of water in a small pot. Add 1 teaspoon of salt and
rice and boil further until rice softens. Drain the water and let
cool slightly.


Cut a small circle at the tops of the tomatoes. Remove the contents
of each tomato with a small spoon taking care not to make the outer
layer thin. Sprinkle some salt inside the tomatoes. Mix prepared meat,
vegetables and rice well. Fill the tomatoes with the mix and close the
tops.


Pour 2-3 spoons of cooking oil in a pot and place the tomatoes inside
without stacking. Do not add any water. Cook in the oven at low
temperature for 15-20 minutes.



Roxana & Farzin Mokhtarian

F.Mokhtarian@ee.surrey.ac.uk