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1
Prepare the peppers by slicing off their tops and removing any seeds and veins from the inside.
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2
To make the stuffing, grind the cumin and coriander seeds coarsely in an electric coffee mill or a mortar and pestle.
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3
In a saute pan, melt the butter and saute the onion and almonds just until lightly browned, 5 to 7 minutes.
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4
Add the ground spices and saute for another minute.
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5
Thoroughly mix in the rice, spinach, and raisins and add salt to taste.
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6
The spinach should wilt and cook from the heat of the other ingredients.
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7
Stuff the bell peppers with the rice mixture and place the peppers in the slow cooker insert.
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8
Pour in the water and cook on low for 4 hours, or until the peppers are tender when pierced with a fork.
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9
While the peppers are cooking, prepare the sauce.
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10
To make the sauce, place the yogurt in a bowl.
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11
Grind the cumin and coriander seeds to a coarse powder in an electric coffee mill or a mortar and pestle.
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12
Mix them into the yogurt.
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13
Using a garlic press, press the garlic into the yogurt and mix in thoroughly.
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14
Half an hour before serving, mix the cucumber, fresh mint, chiles and onion into the yogurt sauce and add salt to taste.
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15
When the peppers are done, remove each one from the slow cooker insert and place in a pasta bowl (best for catching any juices), then slit it open and pour a generous stream of sauce over the top.
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16
Sprinkle with the chopped cilantro and pomegranate seeds and serve.
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17
How about a glass of Prosecco?
