Cut the tops of each bell pepper and set aside, clean the inside of peppers and remove seeds, lightly salt inside of each pepper.
In a frying pan saute onions in 2 tablespoons of oil until soft and transparent, add turmeric, ground meat, salt and pepper to taste and brown the meat. Set aside.
In a medium saucepan, place rice and the split peas, add 3 cups of water, 2 tablespoons of oil and a teaspoon of salt. Cover and cook on medium-low heat until water is fully absorbed for 15-20 minutes.
In a large mixing bowl, combine the ground meat, rice and peas, chopped fresh vegetables, dried herbs and salt and pepper. Mix thoroughly.
Spoon the rice and meat mixture into the bell peppers.
Arrange the stuffed peppers in a large pot, put tops back on the peppers.
In a small bowl, mix 1- 1/2 cups of water, 2 tablespoons of olive oil, lemon juice, tomato sauce, salt and pepper. Pour the mixture over the peppers. Cover and cook for about an hour on medium to low heat until the peppers are well cooked.
You can also bake this dish in a pre-heated oven at 375 degrees Fahrenheit for 50 minutes. If you like a sweet dolmeh sprinkle 1-2 tablespoons of sugar over the peppers before placing them in the oven.
Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.
Sprinkle each half of squash with 1/4 tsp. salt, then place facedown on prepared baking sheet along with onion quarters.
Combine turmeric, 1/2 tsp. salt, 1 tsp. allspice, and 1/8 tsp. cayenne in a large bowl. Add chicken and toss to coat. Arrange chicken skin side up alongside squash and onions on baking sheet. Brush tops of chicken with 1 Tbsp. olive oil. Bake until interior of squash and onions are fork-tender, chicken skin is crispy, and an instant read thermometer inserted into the thickest part of the chicken registers 165°F, 35–45 minutes; if chicken is done before squash, remove from oven and let rest until squash is finished cooking.
Meanwhile, whisk lemon juice, pomegranate molasses, and remaining 3 Tbsp. oil, 1/2 tsp. salt, 1/2 tsp. allspice, and 1/8 tsp. cayenne in a large bowl.
Finely chop onion quarters and transfer to bowl with dressing. Using a fork, scrape squash crosswise to pull strands from shells into bowl with dressing; discard shells. Add pistachios, pomegranate seeds, dill, and mint and toss to coat.
Divide chicken among plates, top with dill and mint, and serve alongside squash mixture.
In a large pot or Dutch oven, heat the canola oil over medium-high heat. Season the chicken with salt and pepper, and add to the pot. Cook, turning as needed, until browned on all sides, 8 to 10 minutes. Using a slotted spoon, transfer the chicken to a plate and set aside.
Add the turmeric and onion to the pot, and cook, stirring often, until softened, 5 to 6 minutes. Add the scallions, parsley and cilantro, and cook until wilted and dark green, 5 minutes. Return the chicken to the pot and add the chicken stock, fenugreek leaves and dried limes.
Bring to a simmer until the chicken is tender and the liquid has reduced, 25 minutes. Halfway through cooking, pierce 3 of the limes with a paring knife.
Add the kidney beans and cook until warmed through, another 5 minutes. Divide the stew between bowls and garnish with more parsley and cilantro. Serve with pita on the side.
