Directions
- 1Boil the rice in water until almost fully cooked, rinse and drain.
- 2In a rice pot, fry the onion in oil, add garlic, spices and mix.
- 3Add tomatoes and cook slightly, add silan and pomegranate concentrate.
- 4Add the vegetables and rice, mix well and turn off the heat.
- 5Fill the peppers with rice and set aside until the sauce is prepared.
- 6Heat a wide pot, oil, tomato cans, spices and water and bring to a boil, reduce to medium heat and arrange the peppers, cover with a lid and cook for about an hour, occasionally watering the peppers with a spoon in the sauce.
Ingredients
- 9 colorful peppers
- 2 cups whole rice
- 4 chopped onions
- 4 chopped tomatoes
- 5 chopped garlic cloves
- bunch chopped coriander
- 0.5 bunch chopped parsley
- handful chopped mint leaves
- 0.25 cup olive oil
- 1 tbsp salt
- 1 tbsp ground black pepper
- 0.5 tbsp turmeric
- 1 tbsp sweet paprika
- 1 flat tbsp chicken soup powder
- 1 tbsp silan
- 1 tbsp pomegranate concentrate
- 0.25 cup olive oil
- 2 cans crushed tomatoes
- 1 tbsp flat salt
- 1 tbsp sweet paprika
- 1 flat tbsp ground black pepper
- 1 tbsp dry mint
- 1 tbsp silan
- 2 large cups water
Equipment
potpan
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