Tomato Dolmas
Tomato dolmas is a really nice recipe, healthy, nutritious and lookes great!
Yield
8 servingsPrep
10 minCook
70 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
tomatoes
vine-ripened |
|
| 1 | teaspoon |
olive oil
|
|
| 1 | each |
onions
brown, halved, thinly sliced |
|
| 2 | tablespoons |
pine nuts
|
|
| ¾ | cup |
long grain rice
|
|
| 1 ¼ | cups |
water
|
|
| 1 | teaspoon |
cumin
ground |
|
| ½ | teaspoon |
allspice
ground |
|
| 1 | x |
salt and black pepper
freshly ground, to taste |
*
|
| 2 | cups |
chicken broth, low salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
tomatoes
vine-ripened |
|
| 5 | ml |
olive oil
|
|
| 1 | each |
onions
brown, halved, thinly sliced |
|
| 3E+1 | ml |
pine nuts
|
|
| 177 | ml |
long grain rice
|
|
| 296 | ml |
water
|
|
| 5 | ml |
cumin
ground |
|
| 2.5 | ml |
allspice
ground |
|
| 1 | x |
salt and black pepper
freshly ground, to taste |
*
|
| 473 | ml |
chicken broth, low salt
|
|
Directions
Preheat oven to 180°C. Use a sharp knife to slice the top off each tomato. Reserve tops.
Use a teaspoon to scoop out seeds and flesh, leaving a 1cm border.
Place tomato shells in a shallow roasting pan.
Strain tomato pulp through a fine sieve and discard the juice.
Coarsely chop tomato pulp and set aside.
Heat the oil in a large saucepan over medium heat.
Add the onion and pine nuts and cook, stirring occasionally, for 6 minutes or until onion softens and pine nuts are golden brown.
Add the rice and water, and bring to the boil.
Reduce heat to low and cook, covered, for 12 minutes or until rice is tender.
Add the cumin, allspice and reserved tomato pulp, and stir until combined.
Season with salt and pepper.
Spoon the rice mixture among tomato shells and top with the reserved tops.
Pour over stock and cover tightly with foil.
Bake in preheated oven for 45 to 50 minutes or until tomato is tender and filling is hot.
Remove from oven.
Transfer to a platter to serve.
