Filfil Rumi Mahshi

Description
Stuffed green peppers

Ingredients

 * 6 green peppers
 * 180 g (6 oz, ¾ cup) pine nuts
 * 4 large onions
 * 250 g (9 oz, 1½ cup) olive oil
 * 450 g (1 lb, 2½ cup) long-grain rice
 * 125 g (4 oz, ½ cup) currants
 * 5 g (1 tsp) salt
 * 3 g (1 tsp) pepper
 * 15 g (1 tbsp) sugar
 * water to cover
 * 7 g (½ cup) mint
 * 4 g (1 tsp) allspice
 * lemon slices
 * tomato wedges
 * 10 g (½ cup) chopped flat-leaf parsley
 * 30 ml (1 oz, 2 tbsp) lemon juice

Directions

 * 1) Choose medium-sized green peppers.
 * 2) Wash them and cut out the stems.
 * 3) Core with an apple-corer or paring knife.
 * 4) Make the stuffing by lightly frying the pine nuts and chopped unions in olive oil.
 * 5) Add the washed rice and cook, stirring, for five minutes.
 * 6) Add the currants, salt, pepper and sugar.
 * 7) Pour in water to about twice the depth of the other ingredients in the pot and simmer until the water is absorbed.
 * 8) Add mint, allspice and lemon juice.
 * 9) When cool, stuff each pepper loosely, as the rice will swell.
 * 10) Cover open end of pepper with a slice of tomato like a lid.
 * 11) Set the stuffed peppers in a single layer in a large pan or dish.
 * 12) Sprinkle with salt and sugar, drizzle a little olive oil and 250 ml (1 cup) of water over them and simmer very slowly until the peppers are just tender.
 * 13) Decorate with chopped parsley, lemon slices and tomato slices or wedges, and refrigerate.
 * 14) Serve cool.