Dolmeh Gojeh Farangī [Stuffed Tomatoes| vegan]

Stuffed Tomatoes from Iranian Azerbaijan | vegan

Origin: Regional Specialty (The Azerbaijani Northwest)

When tomatoes are at their sweet and juicy summer peak, it’s the perfect time to make Dolmeh Gojeh Farangī. This dish is popular across Iran, though it’s typically stuffed with meat. This variation takes inspiration from the sweet-and-sour profiles popular in the northwestern Azerbaijani provinces, maintaining the traditional, naturally plant-based foundation of yellow split peas and rice. In the Azerbaijan region, these stuffed tomatoes are traditionally cooked in the same wide pan alongside stuffed green bell peppers and stuffed eggplants—a colorful trio affectionately known locally as Uch Badji, which translates to "Three Sisters." Here, the tomato is both the vessel and the star of the dish.

Serves: 4
Preparation time: 30 minutes (plus 2 hours soaking)
Cooking time: 45 minutes (plus 25 minutes for grain prep)