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 centers scooped out
- •1 cup long-grain white rice, rinsed
- •1 medium 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 mixing bowl, combine the uncooked rice, diced onion, garlic, parsley, mint, half of the olive oil, tomato paste, cumin, cinnamon, salt, and pepper.
- 2
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 over medium heat, then cover the pan tightly with a 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 warm.
💡 Chef tips
- You can save the scooped-out tomato and zucchini flesh to add to the cooking liquid for extra flavor.
- For a heartier version, add 1/2 cup of cooked chickpeas or pine nuts to the rice filling.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; they reheat beautifully in the microwave.
✅ How it should turn out
The finished dish features tender, vibrant vegetables that yield easily to a fork, revealing a fragrant, perfectly cooked rice filling that tastes earthy, slightly sweet, and deeply aromatic.