📝 About This Recipe
Transport your senses to the bustling markets of Istanbul with this vibrant medley of stuffed vegetables, a cornerstone of Turkish 'Zeytinyağlı' (olive oil-based) cuisine. Each hollowed zucchini, bell pepper, and eggplant serves as a tender vessel for a fragrant filling of short-grain rice, aromatic herbs, and warm spices like allspice and cinnamon. This dish is a celebration of summer harvests, offering a perfect balance of savory depth and refreshing herbal notes that improve even more after a day of resting.
🥗 Ingredients
Vegetables for Stuffing
- 4 medium Bell Peppers (mixed colors, tops sliced off and reserved)
- 3 medium Zucchini (ends trimmed, halved crosswise and cored)
- 2 small Eggplants (Japanese or Italian variety, cored)
- 2 large Tomatoes (firm, tops reserved and pulp scooped out for the filling)
Aromatic Rice Filling
- 1.5 cups Baldo or Osmancık Rice (rinsed until water runs clear)
- 2 large Yellow Onions (very finely minced)
- 1/2 cup Extra Virgin Olive Oil (high quality for best flavor)
- 2 tablespoons Pine Nuts (optional, for texture)
- 1 tablespoon Currants (soaked in warm water)
- 1/2 bunch Fresh Parsley (finely chopped)
- 1/4 bunch Fresh Dill (finely chopped)
- 1 tablespoon Dried Mint
- 1 teaspoon Ground Allspice
- 1/2 teaspoon Cinnamon
- to taste Salt and Black Pepper
Cooking Liquid
- 2 cups Boiling Water
- 1 tablespoon Tomato Paste (Turkish 'salça' preferred)
- 1/2 lemon Lemon Juice (freshly squeezed)
- 1 teaspoon Sugar (to balance the acidity)
👨🍳 Instructions
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1
Prepare the vegetables by washing them thoroughly. For the peppers, cut the tops off (keep them as lids) and remove seeds. For zucchini and eggplant, cut in half crosswise and use a corer or small spoon to hollow out the centers, leaving a 1/2 cm thick wall. Grate the reserved tomato pulp and set aside.
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2
In a large skillet, heat the olive oil over medium heat. Add the finely minced onions and pine nuts. Sauté for about 8-10 minutes until the onions are translucent and the pine nuts are golden.
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3
Add the rinsed rice to the skillet. Stir constantly for 2-3 minutes to 'toast' the rice slightly, ensuring every grain is coated in oil.
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4
Stir in the grated tomato pulp, currants (drained), dried mint, allspice, cinnamon, salt, and pepper. Cook for another 2 minutes until fragrant.
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5
Pour in 1/2 cup of hot water. Cover and simmer on low heat for 5 minutes until the water is absorbed but the rice is still firm (par-cooked). Remove from heat.
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6
Stir in the fresh parsley and dill. Let the filling cool slightly so it is easy to handle.
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7
Lightly salt the insides of your hollowed vegetables to enhance flavor. Stuff each vegetable with the rice mixture, leaving about 1 cm of space at the top as the rice will expand during cooking.
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8
Place the 'lids' back on the peppers and tomatoes. For zucchini and eggplant, you can use a slice of tomato as a plug if desired.
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9
Arrange the stuffed vegetables snugly in a wide, heavy-bottomed pot. They should stand upright or lie closely packed to prevent moving.
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10
Whisk together the boiling water, tomato paste, lemon juice, sugar, and a pinch of salt. Carefully pour this liquid into the side of the pot (not directly over the vegetables) until it reaches halfway up the dolmas.
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11
Place a heat-proof plate upside down over the vegetables to weigh them down and keep them stable. Cover the pot with a tight-fitting lid.
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12
Bring to a gentle boil, then reduce heat to low. Simmer for 40-50 minutes until the vegetables are tender when pierced with a fork and the rice is fully cooked.
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13
Remove from heat and let the dolma rest in the pot, covered, for at least 20 minutes before serving. This allows the juices to redistribute and flavors to deepen.
💡 Chef's Tips
Use a fork to score the outside of the zucchini for a traditional decorative look. Do not pack the rice too tightly; if it's too compressed, it won't cook evenly or will burst the vegetable walls. For a meat version, substitute half the rice with ground lamb or beef and omit the currants/sugar. Always use a high-quality olive oil, as it is the primary fat and carries the flavor of the spices. If you have leftover filling, you can wrap it in grape leaves or cabbage to make 'Sarma'.
🍽️ Serving Suggestions
Serve at room temperature or slightly warm with a generous dollop of thick Turkish yogurt. A side of 'Cacık' (chilled yogurt with cucumber and garlic) provides a refreshing contrast. Pair with fresh crusty sourdough or Pide bread to soak up the aromatic cooking juices. Garnish with extra sprigs of fresh dill and a final drizzle of lemon-infused olive oil. Serve as part of a Meze platter alongside hummus and roasted eggplant salad.