Stuffed vegetables and leaf rolls
A shared dish in Russian and Central Asian cuisines, these stuffed peppers are filled with ground lamb and rice, then cooked in tomato sauce. In Kazakhstan, they are often served by the pot at large family meals.
Mix the ground lamb, rice, onion, ground red pepper, salt, and black pepper to make the filling.
Fill the bell peppers two-thirds full with the mixture. Do not fill them all the way, because the rice will expand as it cooks.
Drizzle the cooking oil over the bottom of the pressure cooker and spread the grated tomato and tomato paste over it. Stand the peppers upright and pour the meat stock over them.
Close the lid and cook at high pressure for 35 minutes. Let the pressure release naturally, then remove the lid and simmer over low heat for 15 more minutes to thicken the sauce.
Do not overfill the peppers; the rice expands as it cooks and may split the pepper skins. Do not release the pressure quickly, as the sudden steam can damage the peppers’ shape.
Sekiz biber tarifte yazdığı gibi tam oldu ama benim düdüklüm küçük olduğu için hepsini tek seferde sığdıramadım, iki parti yapmak zorunda kaldım. Sonuç yine güzeldi, sadece biraz zaman aldı.
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