Domates Dolması (Tomatoes Stuffed with Rice, Herbs and Pine Nuts)
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Ingredients
- 8 ripe plum tomatoes
- 150 g short grain rice
- 1 onion, finely chopped
- 20 g pine nuts
- 100 g feta cheese, crumbled
- 3 tbsp flat-leaf parsley, chopped
- 2 tbsp fresh dill, chopped
- 60 ml olive oil
Nutrition (per serving)
- Calories
- 397 kcal
- Protein
- 8.4 g
- Carbohydrate
- 37.8 g
- of which sugars
- 6.7 g
- Fat
- 23.1 g
- of which saturates
- 6.1 g
- Fibre
- 3 g
- Salt
- 0.72 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 190C (170C fan, gas 5). Slice the tops off the ripe plum tomatoes, scoop out the flesh and seeds with a teaspoon into a bowl, and reserve the tomato shells.
- 2
Heat half the olive oil in a pan and cook the onion for 6 minutes, then add the reserved tomato flesh, short grain rice and pine nuts and cook for 2 minutes.
- 3
Add 100ml water, cover and simmer for 10 minutes until the rice has absorbed most of the liquid; take off the heat and stir in the feta cheese, flat-leaf parsley and fresh dill.
- 4
Fill the tomato shells with the rice mixture and arrange in a baking dish, drizzling with the remaining olive oil.
- 5
Bake for 25-30 minutes until the tomatoes are tender.
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