Vegetable Dolma
A vibrant and comforting Mediterranean classic featuring hollowed-out seasonal vegetables stuffed with a savory, herb-infused rice and ground lamb mixture.
Ingredients
- •4 large bell peppers, tops removed and seeded
- •4 medium tomatoes, tops sliced off and centers scooped out
- •1 cup basmati rice, rinsed
- •250g ground lamb or beef
- •1 medium yellow onion, finely diced
- •3 cloves garlic, minced
- •1/2 cup fresh parsley, chopped
- •1/4 cup fresh mint, chopped
- •1 tablespoon tomato paste
- •1 teaspoon ground cinnamon
- •1 teaspoon ground allspice
- •2 tablespoons olive oil
- •1.5 cups vegetable or chicken broth
- •Salt and black pepper to taste
Instructions
- 1
In a large mixing bowl, combine the raw rice, ground meat, diced onion, garlic, parsley, mint, tomato paste, cinnamon, allspice, olive oil, and a generous pinch of salt and pepper.
- 2
Mix the filling thoroughly with your hands until well combined.
- 3
Stuff the hollowed bell peppers and tomatoes with the mixture, leaving about an inch of space at the top as the rice will expand during cooking.
- 4
Place the stuffed vegetables upright in a large, deep skillet or Dutch oven.
- 5
Pour the broth around the vegetables, ensuring it reaches about halfway up their sides.
- 6
Cover the pan tightly with a lid and simmer over medium-low heat for 30 to 35 minutes, or until the rice is tender and the vegetables are soft but still holding their shape.
- 7
Remove from heat and let the dolma rest for 5 minutes before serving warm.
💡 Chef tips
- If you have leftover filling, you can stuff it into zucchini or eggplant halves for variety.
- For a vegetarian version, simply omit the meat and add an extra half-cup of cooked chickpeas or pine nuts for texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; they often taste even better the next day.
✅ How it should turn out
The finished dish features tender, slightly charred vegetables filled with aromatic, fluffy rice and succulent meat, smelling of warm spices and fresh herbs.