Vegetable Dolma
A vibrant and aromatic Mediterranean classic featuring hollowed-out vegetables stuffed with a savory, herb-infused rice mixture.
Ingredients
- •2 large bell peppers, halved and seeded
- •2 medium zucchini, ends trimmed and hollowed out
- •2 large tomatoes, tops cut off and insides scooped out
- •1 cup long-grain white rice, rinsed
- •1 small yellow onion, finely diced
- •2 cloves garlic, minced
- •1/4 cup fresh parsley, chopped
- •2 tablespoons fresh mint, chopped
- •1/4 cup extra virgin olive oil
- •1 tablespoon tomato paste
- •1 teaspoon ground cumin
- •1/2 teaspoon ground cinnamon
- •1 1/2 cups vegetable broth
- •Salt and black pepper to taste
Instructions
- 1
In a medium bowl, combine the uncooked rice, diced onion, garlic, parsley, mint, half of the olive oil, tomato paste, cumin, cinnamon, salt, and pepper.
- 2
Carefully stuff the hollowed-out bell peppers, zucchini, and tomatoes with the rice mixture, leaving a little room at the top as the rice will expand during cooking.
- 3
Place the stuffed vegetables upright in a deep skillet or pot that fits them snugly.
- 4
Pour the vegetable broth and the remaining olive oil around the vegetables in the pan.
- 5
Bring the liquid to a gentle simmer, then cover the pot with a tight-fitting lid.
- 6
Reduce heat to low and cook for 30 to 35 minutes, or until the rice is tender and the vegetables are soft but still hold their shape.
- 7
Remove from heat and let the dolma rest for 5 minutes before serving.
💡 Chef tips
- Use a long-handled teaspoon or a corer to easily remove the centers of the zucchini and tomatoes.
- If you have leftover rice filling, you can tuck it into the gaps between the vegetables to cook alongside them.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; they reheat beautifully in the microwave or a warm oven.
✅ How it should turn out
The vegetables should be tender and vibrant, holding a perfectly cooked, fragrant, and spiced rice filling that tastes earthy and refreshing.