This article originally appeared on The Nosher.
I love finding the commonalities among different global cuisines, and it seems that every culture has its own version of stuffed vegetables. Each tradition has variations of spices and stuffings, but the idea is always the same: They are the kind of cozy, home-cooked recipes that remind me of the grandmas and aunts who have big tables, open doors and warm hearts.
Although I am not Persian, I’ve always felt connected to Persian food and find comfort and familiarity in the spice blends that are so closely related to my own Yemenite roots.
Israel has somewhat of an obsession with stuffed vegetables, and they are often served at big Shabbat dinners. I was introduced to these dishes from friends and family when I visited, and I was struck by how each family took so much pride in their dishes and the balance of flavors — it really seemed like every vegetable could be stuffed. And while some stuffed vegetables take a little longer to prepare, stuffed peppers are easy enough for a weeknight dinner.
These Persian-style stuffed peppers are both seriously comforting and wholesome. It’s also a one-pot-meal that’s perfect to bring people together on a weeknight or for a Friday night Shabbat dinner. Filled with fresh herbs like mint and cilantro and aromatic spices such as saffron, cinnamon, and cumin, they are flavorful and hearty, but not heavy.
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