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Dolma - Stuffed vegetables with rice and herbs.

Dolma - Stuffed vegetables with rice and herbs.

Ingredients:

  • 6 bell peppers (or a mix of zucchini, eggplant, and tomatoes)
  • 1 cup rice, rinsed and drained
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup pine nuts (optional)
  • 1/4 cup currants or raisins (optional)
  • 2 tablespoons tomato paste
  • 1/2 cup fresh herbs (parsley, dill, and mint), chopped
  • 1 teaspoon dried mint
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon allspice
  • Salt and pepper to taste
  • 1/4 cup olive oil
  • 2 cups vegetable or chicken broth
  • Lemon slices, for serving

Directions:

  1. Prepare the Vegetables:

    • Slice off the tops of the bell peppers and remove the seeds. If using zucchini or eggplant, hollow them out using a spoon.
  2. Make the Filling:

    • Heat olive oil in a skillet over medium heat. Add onion and garlic, and sauté until translucent. Add pine nuts and currants, cooking until nuts are lightly toasted.
    • Stir in rice, tomato paste, herbs, dried mint, cinnamon, allspice, salt, and pepper. Cook for another 2-3 minutes.
    • Remove from heat. Let the mixture cool slightly before filling the vegetables.
  3. Stuff the Vegetables:

    • Spoon the rice mixture into the hollowed-out vegetables, filling them up to 3/4 to allow room for the rice to expand.
  4. Cook the Dolma:

    • Arrange the stuffed vegetables in a pot. Pour broth over them. Place a plate on top to keep them from opening up during cooking.
    • Cover the pot and simmer over low heat for about 40-50 minutes or until the rice is fully cooked and the vegetables are tender.
  5. Serve:

    • Serve warm or at room temperature, garnished with lemon slices.

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