Persian Stuffed Tomatoes

Method

1. Rinse 15 g of yellow split peas and simmer them in plenty of unsalted water over a medium heat for 20 minutes, until tender but still holding their shape; drain. Boil 25 g of basmati rice in salted water for 7 minutes so it is half-cooked, then drain and rinse under cold water to stop it.
2. Slice a cap about 1 cm thick from the stem end of 2 tomatoes and keep the caps. With a teaspoon, scoop out the seeds and flesh, leaving a shell 5 mm thick so it will not split in the oven. Chop the pulp finely and keep it. Sprinkle a little salt inside each shell and stand them upside down on kitchen paper for 10 minutes to drain.
3. Heat 1 tbsp of olive oil in a small frying pan over a medium heat and fry 40 g of finely chopped onion for 6–7 minutes until soft and pale gold. Stir in 0.25 tsp of ground turmeric and 0.25 tsp of ground cinnamon for 30 seconds, then add 60 g of minced lamb, breaking it up with a wooden spoon, and brown for 5 minutes.