Loaded Vegetable Stew with Dolma
Submitted by Gina Medvedz
Loaded vegetable stew with dolma simmers fish-and-rice dumplings in a paprika, cumin, and turmeric-spiced broth with carrot, daikon, tomato, and zucchini. A Persian-leaning seafood stew you eat with a spoon.
YIELD
4 servingsPREP
25 minCOOK
20 minREADY
35 minThis is a Persian and Iraqi-leaning stew where the dumplings are the show, not just a garnish. Walnut-sized balls of finely minced fish, raw short-grain rice, cumin, and garlic poach inside the spiced vegetable broth, doubling in size as the rice swells. The result is a dolma that’s tender, almost custardy in the middle, with a delicate fish flavor that takes on the warm spices around it.
The spice profile is the heartbeat. Paprika, cumin, and turmeric (the holy trinity of Persian Gulf cooking) bloom in olive oil with garlic before the vegetables go in, perfuming the whole pot. White radish (daikon) is the smart move; it stays firm through the simmer and adds a peppery contrast to the sweet carrots and tomatoes.
Gently is the operative word when adding the dolma. They go in one at a time on a spoon, fully submerged. Drop them in roughly and they break apart in the broth.
Zucchini and fresh cilantro go in only at the end, so the squash holds shape and the cilantro stays bright green.
Chef Tips
- Use a firm white fish like cod, haddock, or tilapia for the dolma. Soft fish falls apart in the broth.
- Mix the dolma filling thoroughly so the rice and fish bind. Loose mixture means the balls disintegrate.
- Keep the simmer gentle. A rolling boil tears the dumplings apart.
- Use fish stock instead of water for a deeper, more concentrated broth.
Variations
- Stir in 2 tablespoons of tomato paste along with the spices for a richer, redder broth.
- Add a teaspoon of dried mint or fresh dill to the dolma mix for a brighter, herb-forward flavor.
- Squeeze fresh lemon over each bowl just before serving for the traditional Persian acid lift.
Ingredients
Directions
Sauté onions in oil until soft. Add all the vegetables and spices, except cilantro and zucchini, and stock. Bring to a boil, reduce heat and simmer. Make the balls ( recipe follows ) while it’s simmering.
When vegetables are half cooked add the dolma balls gently, one at a time, on a spoon. Make sure they are well covered with liquid as they will double in size. Add a little water or stock if needed to cover.
Let simmer for 10 minutes then add zucchini and cilantro and simmer until balls are firm and rice in middle is soft. Check while cooking and add more liquid if needed.
Dolma:
Put all ingredients into a bowl and mix thoroughly the roll into walnut-sized balls and set aside.
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