A fresh change to a traditional home dish.
 

8 small red peppers; Persian rice – 1 1/2 cups; large onion, thinly sliced; 5 garlic cloves, thinly sliced; 3 tablespoons of extra virgin olive oil, cold pressed – Bustan Abraham; 2 tablespoons of "Galilean orchard spice – for vegetables and dishes", immersed in 3 tablespoons of olive oil; 2 tomatoes cut into small dice; thinly shredded parsley – 3/4 cup; thinly shredded coriander – 3/4 cut; fresh/dry shredded mint – 2 cups; salt; ground black pepper; small potatoes – 0.5kg.
 

5 tablespoons of extra virgin olive oil, cold pressed – Bustan Abraham; 5 sliced garlic cloves; 2 tablespoons for "Galilean orchard spice – for vegetables and dishes"; 1 tablespoon of tomato sauce; salt; ground black pepper; 1 cup of water.
 

Cook the rice with 3 cups of water, 3/4 cooking; fry the onion on low fire with olive oil; after the onion becomes transparent, add the garlic and tomatoes and mix; fry for about 3 minutes and turn off the fire; add the onion, garlic, tomatoes to rice, and also add the Orchard herbs, parsley, coriander, mint, salt and black pepper; taste and modify the spicing according to your taste; remove the "hat" of the pepper and take out the seeds; fill the peppers, 3/4, with the rice mixture.
 

Fry the onion in olive oil on low fire; after the onion becomes transparent, add the garlic and fry lightly; add the "Galilean orchard spice", tomato sauce, salt, pepper and water and mix; add the stuffed peppers and small potatoes; arrange nicely inside the pot; increase the fire; after boiling, turn down to a small fire; cook for about 40 minutes, until obtaining a solidified dish; add water as needed; recommended to serve half a day following cooking for "solidification of tastes".
 

The Orchard Meal: a dish in itself along with green salad.
 

Courtesy of Bustan Abraham, gift packages, gift to employees, gift packaging