My Dolmeh Godje Faranghi - Persian style stuffed tomatoes دلمه گوجه فرنگی are light, healthy and vegan.
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.
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°.