ye Ghojeh Farangi

ye ghojeh farangi
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Stuffed Tomato with a mixture of rice, meat and herbs, and baked allowing the stuffing to absorb the tomato juice and all the flavors.



Step by Step method

  1. Wash tomatoes and cut the top portion.
  2. Remove pulp with a melon baller or a paring knife and teaspoon.
  3. Make sure to take enough pulp out so that there is 1/4 of inch left on all sides of the tomato.
  4. Save pulp. Turn each tomato upside down on a paper towel.
  5. Saute onion and minced garlic in some oil until translucent.
  6. Add meat and cook until it turns brown.
  7. Add 1 cup of chopped tomato pulp including some of the juice.
  8. Season with salt and pepper an cook uncovered until the meat cooks all the way through and the juices completely evaporate.
  9. Fine chop parsley and mint.
  10. Add parsley, mint, tarragon, green onions, and Advieh to the meat. Mix well.ee
  11. Add rice and once again mix well.
  12. Make sure to check seasoning at this point and adjust as needed.
  13. Cook for a couple of minutes longer.
  14. Season the inside of each tomato with some salt. Don’t skip this step, it totally makes a huge difference taste wise!
  15. Evenly devide the stuffing between the four tomatoes pressing down so that it all fits.
  16. Sprinkle a touch of salt on the tops and place on each corresponding tomato.
  17. Line an ovenproof dish with parchment paper, lightly spray with oil, and arrange tomatoes in the dish.
  18. Bake at 350° for 20 to 25 minutes.
  19. That’s all there is to this recipe, pretty simple and very delicious!!!


Tips & variations

  • Advieh (persian spices) is a mix of (1 teaspoon(cinnamon, nutmeg, rose petals, cardamom) and 1/2 teaspoon cumin)