One of the most common dry vegetables prepared from capsicum in Indian households is that of mixed with potato or else with Paneer. There is hardly a time when capsicum is seen paired with any other better vegetarian or non-vegetarian dishes. But have you heard of the stuffed capsicum with the filling of rice and chicken? Yes, you heard that right! Not the usual stuffing of masala potato but long grain aromatic rice and tender chicken. This dish is unique for its preparation, the ingredients used, and the mix of spices. Slow cooked, the end result is capsicums dripping in the juices of the chicken and the spices.
The Filling Juicy History Of Stuffed Dolma
The tradition of making stuffed vegetable cuisine has been an integral part of Middle Eastern cuisine for centuries. Since ancient times there have existed recipes for stuffed eggplant that have been found in Mediaeval Arabic cookbooks. As well as in Ancient Greek cuisine mentions recipes of fig leaves stuffed with sweetened cheese, which was called Thrion. The word dolma is of Turkish origin which means something stuffed or filled.
For the Dolma:
• 6-7 small-sized Assorted Bell Peppers
Preparation of the Filling:
• 1/2 cup half cooked Long Grained Rice
• 1/4 cup chopped Coriander Leaves
• 2 chopped Onions
• 1 cup Chicken Mince
• 1/2 tsp crushed Black Pepper
• 1/2 tsp Cumin Seeds Powder
• 1/2 cup Tomato Purée
• Salt
For the Base
• 2-3 tbsp Olive Oil
• 2 Onions
• 1/2 cup Tomato Purée
• 1 cup Water
• 1 tsp crushed Black Pepper
• Salt
• For the Topping
• 1 cup Curd
• 1 tsp grated Garlic
• 1 tbsp chopped Dill Leaves
• Salt
• 1/2 tsp Lemon Juice
Method:
• Push the head of the bell pepper in to remove the stem and not break the whole capsicum. Then remove the seeds. Keep it aside
• In a bowl add chopped onions, partly boiled rice, chopped coriander leaves, minced chicken, salt, black pepper powder, cumin seeds powder, and tomato puree. Give to all a good mix
• Now stuff this prepared mix of minced chicken and rice into the capsicums. Seal the open end with the stems
• Over medium heat place a pan. Pour oil and let it heat. Add some chopped onions and sauté till the onions become translucent. Then add tomato puree, black pepper, water, and salt. Give it a good mix and bring it to a boil
• Now place the capsicum over the simmering sauce. Let it simmer over medium heat until the capsicum becomes slightly soft. Now place the pan in the oven and bake at 180 degrees for 15 minutes
• In a bowl add curd, dill leaves, salt, and lemon juice. Mix well, forming a dip. Sprinkle over the capsicum and serve
There is no more than capsicum served as a side dish. Filled with the richness of rice and chicken, this Afghani Dolma is delicious. With the minimal use of spices, more chopped raw vegetables, and some of the most basic spices from the kitchen shelves, this unique stuffed capsicum will be a hit.
