Makes 4 to 6 servings
Preparation time: 45 minutes
Cooking time: 2 hours 20 minutes

2 eggplants or pattypan squash
2 green bell peppers
4 large tomatoes
1/4 cup rice
1/4 cup yellow split peas
1/2 cup olive oil
1 onion, peeled and thinly sliced
1 pound ground beef, lamb, or veal
2 tablespoons tomato paste
1 cup chopped fresh parsley
1/2 cup chopped chives or scallions
1 cup chopped fresh mint or 1 tablespoon dried
1 cup chopped fresh tarragon or 1 tablespoon dried
21/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon advieh (Persian spice mix, page 376)
1 cup tomato juice
1/3 cup lime juice or vinegar
1/3 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon saffron dissolved in 2 tablespoons hot water

1. Preheat oven to 350°F.
2. Slice off the tops of the eggplants or pattypan squash and set aside. Slice off the bottoms so the eggplants or squash can stand on their own. Hollow them out, using the point of a knife or a melon baller, leaving a shell about 3/4 inch thick, and discard the flesh. Sprinkle the shells with 1 tablespoon salt and place in a colander to drain for 20 minutes.
3. Cut off the tops of the green peppers 1/2-inch from the stem and set them aside. Blanch peppers for 5 minutes in boiling water. Rinse in cold water and drain.
4. Remove stems from tomatoes. Cut a slice off the tops and set aside. Scoop out tomato pulp using a melon baller and reserve.
5. Cook rice and split peas together for 30 minutes in 2 cups water and 1/4 teaspoon salt. Drain.
6. Rinse eggplants or squash and pat dry. Brown on all sides in 3 or 4 tablespoons hot oil, adding more oil if necessary. Set aside.
7. Heat 2 tablespoons oil in a non-stick skillet and sauté onion and meat. Stir in tomato paste.
8. In a large bowl, combine meat, rice and split peas, and the chopped herbs. Season with 1 teaspoon salt, 1/2 teaspoon pepper and 1/2 teaspoon advieh. Mix thoroughly.
9. Fill eggplants, tomatoes, and green peppers with stuffing. Replace their tops.
10. Place the stuffed eggplants and peppers side by side in an ovenproof dish, leaving room for the tomatoes, which do not need to cook as long. Pour tomato juice around the vegetables. Cover and bake in the oven for 1 1/2 hours.
11. Combine the reserved tomato pulp, 2 tablespoons oil, lime juice or vinegar, sugar, cinnamon, 1 teaspoon salt and saffron water. Mix well and bring to a boil.
12. Remove the dish from the oven, uncover, and add the stuffed tomatoes. Pour the tomato-pulp mixture around the stuffed vegetables, cover, and return to oven. Bake for 45 minutes longer or more until tender.
13. When the vegetables are done, taste the sauce and correct seasoning according to taste. Add more lime juice, sugar, or salt. Serve in baking dish or arrange on a platter. Serve with bread and yogurt. Nush-e Jan!

Variation: Whole peeled, cored onions are also excellent for stuffing. Core and use a melon baller to dig circular sections out of the onion to form a shell. Blanch in boiling water for 1 minute and drain before stuffing. Bake about 1 1/2 hours at 375°F in a baking pan along with the sauce as directed for other stuffing.

Note: If using dried herbs, place a sieve in a bowl of lukewarm water and soak the dried herbs for 20 minutes. Remove the sieve from the bowl and use the herbs.