Name: Dolma (Rice-and-Meat Stuffed Vegetables)
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 6
Cuisine: Middle Eastern, Eastern European
Ingredients: 10 large red, yellow, orange, or green bell peppers (about 5 3/4 ounces; 166g each); 7 cups (1.7L) water, divided; 1 1/4 cups long-grain white rice (10 1/2 ounces; 300g); 3/4 pound (340g) ground lamb or 85% lean ground beef; 4 teaspoons Diamond Crystal kosher salt, divided; if using table salt, use half as much by volume; 1/4 teaspoon baking soda; 6 tablespoons unsalted butter (about 3 ounces; 84g), divided; 1 medium yellow onion (8 ounces; 226g), finely minced; 6 medium garlic cloves, 4 minced and 2 crushed, divided; 1 teaspoon dried basil; 1 teaspoon dried mint; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon ground dried Aleppo pepper (or paprika or gochugaru; see notes); 2 tablespoons fresh parsley flat-leaf parsley leaves, chopped; One 6-ounce can tomato paste, divided; 1 tablespoon (15ml) Middle Eastern mild red pepper paste; 3 tablespoons (45ml) lemon juice from 1 lemon; Plain yogurt, for serving

1 Using a sharp knife, cut 1/2 inch off the stem end of peppers and set aside. Carefully run a paring knife along the cavity of the pepper to remove core, seeds, and ribs. Repeat with remaining peppers. Discard stems and finely mince pepper tops.

2 In a medium saucepan, bring 4 cups (960ml) water to a boil over high heat. Add rice and return to a rolling boil, stirring occasionally, until rice is al dente, 5 to 7 minutes. (There should still be a firm core of undercooked rice in the center of each grain). Using a fine-mesh strainer, drain rice over the sink and immediately rinse with cold running water until rice is cool and water runs clear, about 1 minute. Place strainer over now empty pot and set aside to drain.

3 In a large bowl, combine lamb or beef with 2 teaspoons salt and 1/4 teaspoon baking soda. Knead gently to combine set aside. Adjust oven rack to the lower middle position and heat oven to 375˚F (190ºC).

4 In an 8-quart Dutch oven, melt 4 tablespoons (56g) butter over medium heat. Cook onion, pepper trimmings, and 1/2 teaspoon salt, stirring frequently, until onion is softened and translucent, 8 to 10 minutes. Add minced garlic, basil, mint, black pepper, and Aleppo pepper. Cook, stirring constantly, until fragrant, about 30 seconds. Transfer onion mixture to bowl with meat. (Do not wash out pot.) Add rice to meat mixture, along with parsley, 2 tablespoons (30ml) tomato paste, and pepper paste. Knead mixture gently until uniform.

5 Using a spoon, fill prepared peppers with rice and meat mixture, leaving about 1/4-inch headspace in each one. (Each pepper should get about 1/2 cup or 120g of filling.)

6 In the same Dutch oven, combine 3 cups (720ml) water, crushed garlic cloves, lemon juice, remaining tomato paste, 2 tablespoons (28g) butter, and 1 1/2 teaspoons salt. Bring to a boil over high heat. Remove from heat and place vegetables in pot, cut sides up, packing them side by side as tightly together as needed in a single layer. Cover and heat over medium-high heat until liquid comes to vigorous simmer, about 5 minutes.

7 Set an overturned small ovenproof plate directly on peppers to weigh them down. Cover Dutch oven with lid and transfer to oven. Cook until rice is fully tender and peppers are soft, about an hour.

8 Using tongs, carefully transfer peppers to a high-sided serving platter. Season sauce to taste, and ladle over and around peppers. Serve with yogurt and additional Aleppo pepper on the side.