8 pieces of green capsicum (Make sure that the shell is not too thick.)
2 cups of rice (Rice needs to rest in a warm water for about 20 minutes)
1 tea spoon cinnanom
1 tea spoon salt
1 tea spoon sugar
1/2 cup dried mint
1/2 cup black pepper powder
2 tomatoes
1 cup of olive oil
2 table spoon pine nuts
2 table spoon black raising or ribes nigrum which is really hard to find in Qatar.
1 table spoon pimento(all spice - this is optional, it might be difficult to find this)
1 onion
Preparation:
Heat the olive oil. Toss your pine nuts, let it turn a bit pinkish. Add chopped onion. After 10 minutes, pour the rice - just make sure that the water is drained after soaking. Simmer all this for about 5 minutes and add the spices with two glasses of water. Wait until the mixture absorb the water. Place the mixture in a separate cup to cool down.
Capsicums top part need to be removed using a knife. Remove all seeds and sprinkle salt inside the capsicums.
When the rice mixture cooled down, you can start adding the mixture inside. Leave a half inch for the tomato - this will be used as cover later on.
Put the filled capsicums in the pot half-filled with water. Cook slowly for about 30 minute in a medium heat.
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