Potatoes Stuffed with Lamb and Fresh Herbs

Name: Potatoes Stuffed with Lamb and Fresh Herbs (Dolmeh-ye sibzamini)
Prep time: 40 min
Cook time: 1 h 15 min
Total time: 1 h 55 min
Yield: Makes 4–6 servings
Cuisine: Iranian
Ingredients: 1 cup (100 g) chopped fresh spring onions; 1 cup (85 g) chopped fresh parsley; 5–6 large russet potatoes of uniform size, peeled; 2 medium onions, peeled and thinly sliced; 1 teaspoon ground cumin; 1 cup (240 ml) broth or water; 1 large tomato, finely chopped; ½ teaspoon turmeric; ¼ cup (60 ml) oil, butter, or ghee*; 2 eggs, hard-boiled and chopped; 2 tablespoons barberries, rinsed thoroughly*; ¼ teaspoon turmeric; ½ teaspoon freshly ground pepper; 1 teaspoon sea salt; 3 tablespoons tomato paste; ½ teaspoon cinnamon; ½ pound (225 g) ground lamb (or beef, chicken, or boneless, skinless ground fish fillets); 2 cloves garlic, peeled and chopped

Dolmeh-ye sibzamini

Preparation info

Makes
4–6
servings

Difficulty
Medium
Ready in
1 hr 55

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

5–6 large russet potatoes of uniform size, peeled
¼ cup (60 ml) oil, butter, or

Asia
Iran
Main course
Starter
Southeast Asia
Gluten-free

Method

Preheat the oven to 400°F (200°C). Wash and peel the potatoes. Cut off potato tops and place on a kitchen towel on the counter. Slice off the bottoms of the potatoes so they can sit flat in the dish. Hollow out with a potato peeler or a baller, leaving a ½-inch-