Vegetable Dolma
A vibrant and aromatic Mediterranean classic featuring hollowed vegetables stuffed with a savory, herb-infused rice mixture.
Ingredients
- •2 large bell peppers, halved and seeded
- •2 medium zucchini, hollowed out
- •2 large tomatoes, tops removed 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
- •1.5 cups vegetable broth
- •Salt and black pepper to taste
Instructions
- 1
In a mixing 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 bell peppers, zucchini, and tomatoes with the rice mixture, leaving a little room at the top as the rice will expand.
- 3
Place the stuffed vegetables upright in a large, deep skillet or pot.
- 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 pan with a tight-fitting lid.
- 6
Reduce the 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 warm.
💡 Chef tips
- You can save the scooped-out tomato pulp and add it to the cooking liquid for extra flavor.
- These are excellent served at room temperature, making them a perfect make-ahead dish for gatherings.
- If you prefer a heartier filling, you can add toasted pine nuts or dried currants to the rice mixture.
✅ How it should turn out
The finished dish should feature tender, vibrant vegetables that yield easily to a fork, releasing the fragrant, perfectly cooked rice filling seasoned with warm spices and fresh herbs.