Have you ever stuffed tomatoes? It’s about time. My Dolmeh Godje Faranghi – Persian style stuffed tomatoes دلمه گوجه فرنگی are light, healthy and vegan. I harvest the tomatoes for this recipe from my garden. There are still some hanging on the bush, but I believe that’s the end of the tomato harvest for this year. Cut the tops off the tomatoes and scoop them out. Fill them with rice and herbs such as cilantro, parsley, mint, and season with turmeric. Place the cap on top and put it in the baking dish, cover with a lemony tomato sauce and bake in the oven. Now you only have to wait. Baking in the oven makes the tomatoes very aromatic, sweet, and with the lemony sauce, a taste explosion in your mouth.
COEUR DE BOEUF – OXHEART TOMATO
Dolmeh Godje Faranghi – Persian stuffed tomatoes is a simple and delicious recipe. In the summer, it tastes also great when grilled. My stuffed tomatoes are easy to prepare, especially when expecting many guests. They can be warmed up again later. I strain the tomato sauce, as it looks just more delicate. On a daily routine, I use up everything, though, and I do not necessarily want to waste food. I used the old tomato type “Coeur de Boeuf” as it is a fleshy tomato. The name already reveals that the tomatoes look a lot like the heart of an ox. It is very aromatic, with a high sugar content for a tomato, and has a delicate tartness. You can, of course, use any other kind. Just give it a try!
STUFFED VEGETABLE FOR EACH SEASON
I love stuffed food and have a few stuffed recipes on my blog. Check them out! Usually, I stuff vegetables with minced meat, but today I skipped it and am amazed how tasty it is. By the way, you can do this with all of the stuffed recipes. The herbs and spices still leave enough flavor in the stuffing.
In spring, I love stuffed courgette. A light, healthy, and warming dish, and tastes best when hot out of the oven. Or the stuffed grape leaves, which I can dig in. In summer, we love the stuffed bell pepper and the stuffed potatoes. On a gray autumn day, stuffed pumpkins are our favorite. Also, the stuffed cabbage rolls are delicious. Our favorite for cold winter days is stuffed chicken.
INGREDIENTS FOR STUFFED TOMATOES
100 g basmati rice*
1 bunch cilantro
1 bunch flat leaf parsley
3 stems of mint
1 onion
1 tsp turmeric*
salt, pepper
8 tomatoes Coeur de Boeuf
1 tsp turmeric*
INGREDIENTS TOMATO SAUCE
1/2 lemon
3 – 4 tbsp tomato paste*
50 ml water
salt, pepper
PREPARATION STUFFED TOMATOES
Preheat oven to 200°
Rinse the rice in a colander. Boil 300 ml of water in a pot and add the rinsed rice. Cook the rice al dente for about 5 – 7 minutes until the water is evaporated. Remove the pot from the heat, cover with a lid, and let the rice steam for at least 15 minutes.
In the meantime, wash the herbs, dry them well, and chop finely.
Dice the onion and sauté with olive oil in a pan until translucent; add turmeric and stir once. Add herbs and fry until the herb’s fragrance rises; add the rice and mix well.
Wash the tomatoes, dry them, and Cut the tops off. Scoop out the tomatoes and save the liquid in a bowl. Season the liquid with salt, pepper, and turmeric. Add it to the rice and fry until the liquid evaporates. Turn off.
PREPARATION TOMATO SAUCE
Squeeze lemon, mix all ingredients, and pour on the bottom of the baking dish.
Bake stuffed tomatoes in the oven for 40 – 45 minutes at 200°.
BEFARMAYID!
Susan
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Dolmeh Godje Faranghi – Persian Stuffed Tomatoes دلمه گوجه فرنگی
My Dolmeh Godje Faranghi - Persian style stuffed tomatoes دلمه گوجه فرنگی are light, healthy and vegan.
Ingredients
INGREDIENTS FOR STUFFED TOMATOES
- 100 g basmati rice
- 1 bunch cilantro
- 1 bunch flat leaf parsley
- 3 stems of mint
- 1 onion
- 1 tsp turmeric
- salt, pepper
- 8 tomatoes Coeur de Boeuf
- 1 tsp turmeric
INGREDIENTS TOMATO SAUCE
- 1/2 lemon
- 3-4 tomato paste
- 50 ml water
- salt, pepper
Instructions
PREPARATION STUFFED TOMATOES
-
Preheat oven to 200°
-
Rinse the rice in a colander.
-
Boil 300 ml of water in a pot and add the rinsed rice.
-
Cook the rice al dente for about 5 – 7 minutes until the water is evaporated.
-
Remove the pot from the heat, cover with a lid, and let the rice steam for at least 15 minutes.
-
In the meantime, wash the herbs, dry them well, and chop finely.
-
Dice the onion and sauté with olive oil in a pan until translucent; add turmeric and stir once.
-
Add herbs and fry until the herb’s fragrance rises; add the rice and mix well.
-
Wash the tomatoes, dry them, and Cut the tops off.
-
Scoop out the tomatoes and save the liquid in a bowl.
-
Season the liquid with salt, pepper, and turmeric.
-
Add it to the rice and fry until the liquid evaporates. Turn off.
PREPARATION TOMATO SAUCE
-
Squeeze lemon, mix all ingredients, and pour on the bottom of the baking dish.
-
Bake stuffed tomatoes in the oven for 40 – 45 minutes at 200°.
Save the recipe for later on Pinterest!
Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.
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