Directions

1. Dissolve 0.5 teaspoon of salt in 0.5 cup of water and boil the rice in it until the water evaporates.
2. Cut the head portion and pick out the seeds of the bell peppers.
3. Dissolve saffron in 3 tablespoons of hot water.
4. Fry dice onions, tomatoes, and garlic cloves, ground meat, and rice in oil for a few minutes.
5. Add turmeric, lime juice, half of the tomato paste, saffron, cinnamon, Rose petals, herb mixture, salt, and pepper.
6. When the stuffing gets cool, stuff the bell peppers with it.
7. Place the stuffed bell peppers in Pyrex.
8. Add the remaining tomato paste and one tablespoon of oil to one cup of water mix well and pour it on the Dolmas.
9. Cover the Pyrex and cook for 30 minutes in a preheated oven.

  Add all available ingredients to my shopping cart