|Capsicums stuffed with rice
Tedster made this for me one night in May 2001, the day we bought Claudia Roden's book Tamarind and Saffron, from which it comes.
|1||large onion, finely chopped|
|6 tablespoons||olive oil|
|250 g||short grain or arborio rice|
|salt and pepper|
|3 tablepsoons||pine nuts|
|3 tablespoons||raisins (we used currants)|
|1||large tomato, peeled and chopped|
|1/2 teaspoon||ground cinnamon|
|2 teaspoons||dried mint|
|3 tablespoons||chopped dill or flat leaf parsley|
|juice of 1 lemon|
|6||medium green or red capsicums which can stand upright on their base|
Fry the onion in 3 tablespoons of the oil until soft. Add the rice and stir until thorougly coated and translucent. Pour in 450 ml of water and add salt and pepper. Stir well and cook for 15 minutes or until the water has been absorbed but the rice is still a little underdone. Stir in the pine nuts, raisins and tomato, the cinnamon and allspice, mint and dill or parsley, lemon juice and the rest of the oil.
To stuff the capsicums, cut a circle around each one at the stalk end and cut out a cap (with the stalk). Remove the cores and seeds with a spoon and fill with the rice mixture. Replace the caps. Arrange side by side in a shallow baking dish, pour about a finger of water in the bottom, and bake at 190C for 45-55 minutes or until the capsicums are tender.
Serve at room temperature.