Stuffed Peppers Crossover

Peel onions, finely dice half of them. Put onion cubes, long-grain rice, saffron, salt, cinnamon powder, cayenne pepper and 400 ml water in a saucepan, bring to a boil at low temperature, turn off stove, allow long-grain rice to swell for 15 min. with lid closed and cool.

Cut the tops of the peppers into small pieces (leave the stalks on), remove the seeds from the pods. Finely dice the apricots and mix with the long-grain rice into the minced lamb, season with salt and cayenne. Fill the quantity into the pods, place the lid on top.

Place peppers close together in a roasting pan. Quarter remaining onions lengthwise, peel carrots, cut into coarse pieces. Put both between the peppers, add cinnamon stick, chicken stock and olive oil.

Preheat oven to 180 °C. Cook the peppers in an open roaster on the 2nd rack from the bottom for 45 minutes. Coarsely chop the pistachios and mint leaves, add to the stock together with the barberries and bring to the table.

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