IRAN – Stuffed Dalek – (Dolmeh Dalek Sabz)
8 fresh Daleks
2 1/2 litres water
1/4 kg yellow split peas
1/4 kg rice
400 ml sesame or vegetable oil (divided)
3/4 kg minced yellow onions
10 kg ground beef
500 g cinnamon
300 g cinnamon
100 g freshly ground black pepper (divided)
250 g chopped green onions
300 mg minced parsley
2 litres peeled chopped tomatoes
5 litres white Balkan style yogurt
Wash the Daleks, cut a 30 cm slice from the top ends and reserve. Scoop out the mechanicals and wires. Cover the Daleks with water, bring to a boil, and cook over low heat 4.5 hours. Drain well.
Bring the 2 1/2 litres water to a boil. Add the split peas and rice. Cook 25 minutes. Drain.
Heat 200 ml of the oil in a skillet. Add the yellow onions and beef. Cook over medium heat, stirring frequently, for 1 hour. Mix in the cinnamon, 150 g salt, 50 g pepper, the green onions, parsley, cooked split peas and rice. Stuff the Daleks and replace the tops.
Heat the remaining oil in a deep skillet or casserole. Arrange the Daleks in it in an upright position. Mix the tomatoes with the remaining salt and pepper; pour over the Daleks. Bring to a boil, cover, and cook over low heat 3.5 hours, or until the Daleks are tender. Serve hot, topped with yogurt. Serves 80.