How to make Persian Dolmades(Dolmeh)- Stuffed eggplants, tomatoes and bell peppers

Ingredients:
Split Pea 120g - Rice 120g
Large Onion 1 - Butter 70g
4 Large Cloves of Garlic
Ground Meat 250g
Turmeric Powder 1/2 teaspoon
Black Pepper Powder 1/2 teaspoon
Large Bell Peppers 3
Medium Tomatoes 5
Medium Eggplants 4
Dried Mint, Dried Tarragon,
Dried Savory, Dried Basil
in total 3 tablespoons
Salt 1 teaspoon with a top
Turmeric Powder 1/2 teaspoon
Curry Powder 1 teaspoon
Black Pepper Powder 1/2 teaspoon
Hot chili Pepper Powder 1/4 teaspoon
Ingredients for the sauce:
Boil water 800ml - Butter 70g
Tomato Paste 2 tablespoons
Sour Grape Juice(verjuice) or
Lemon juice 1/2 cup
Medium onion 1
Medium tomato 3
2 Large Cloves of Garlic

00:00 Intro
00:15 Ingredients
00:25 Soaking the split peas
00:47 Washing the rice
01:05 Cooking the split peas and rice
01:34 Cooking the meat
02:32 Making the filling
03:18 Emptying the insides of the eggplants, tomatoes, and bell peppers
04:15 Stuffing the eggplants, tomatoes, and bell peppers
04:56 Making the sauce
05:52 Pouring sauce on the eggplants, tomatoes, and bell peppers
06:22 Cooking the dolmades(dolmeh)
06:37 Result
06:46 Slicing the dolma( dolmeh)