Dolmeh Kadoo (Stuffed Courgettes with Rice, Split Peas and Herbs)
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Ingredients
- 4 courgettes
- 150 g basmati rice
- 60 g yellow split peas
- 15 g fresh dill, chopped
- 1 onion, finely chopped
- 400 g tinned chopped tomatoes
- 1 tsp ground turmeric
- 3 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 348 kcal
- Protein
- 10.5 g
- Carbohydrate
- 48.4 g
- of which sugars
- 10 g
- Fat
- 11.6 g
- of which saturates
- 1.2 g
- Fibre
- 6 g
- Salt
- 0.08 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Halve the courgettes lengthways and scoop out the centres with a teaspoon, leaving a shell about 1cm thick.
- 2
Cook the basmati rice and yellow split peas together in boiling water for 10 minutes until just tender, then drain.
- 3
Fry the onion in the oil for 5 minutes, stir in the turmeric, then mix with the rice and split peas, the dill and a third of the tinned tomatoes, and season well.
- 4
Pack the mixture into the courgette shells and arrange snugly in a wide pan.
- 5
Pour the remaining tomatoes around the courgettes, cover and simmer gently for 30-35 minutes until the courgettes are tender.
- 6
Serve with the tomato sauce spooned over.
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