VEGAN Turkish STUFFED PEPPERS, Oven-Baked - Zeytinyağlı Biber Dolması
Dolma (in Turkish, "-something- stuffed"), a beloved family of stuffed dishes, has its roots in Ottoman cuisine and has since become a staple in the region. Traditionally served cold, this vegan version of "Zeytinyağlı Biber Dolması" (Olive Oil Flavored Stuffed Peppers) highlights the rich flavors of Turkish cuisine, with tender green bell peppers stuffed with a sweet and savory rice and onion filling. Usually prepared on the stovetop, this version allows the peppers to char beautifully in the oven, intensifying the flavors and adding a unique depth to this already delicious dish.
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Ingredients:
• 12 – 15 medium size green bell peppers
• 1/2 cup + 2 tbsp extra virgin olive oil
• 2 tbsp pine nuts
• 4 onions – thinly sliced or chopped (3 cups chopped), 750 g
• 1.5 cup rice, medium grain – washed and rinsed, 300 g
• 2 tsp powdered allspice / pimento
• 2 tsp dried mint
• 1/2 tsp powdered cinnamon
• 3 tsp salt
• 2 tbsp black currants (washed and rinsed)
• 1 bunch of fresh parsley, chopped – 1 cup
• 1 tsp granulated sugar
• 1 lemon, sliced
Instructions:
1. Cut off and remove the tops – stem part of the bell peppers, keep the top parts of the peppers
2. Remove the seeds, wash, drain and set aside the peppers and the stem parts
3. Finely slice or chop the onions and set aside
4. Soak the rice in warm water for 30 mins, wash throughly until water runs clear and set aside to drain
5. In a large pan, heat up the olive oil, add the pine nuts and fry until slightly browned
6. Once the pine nuts are browned and fragrant, add the chopped onions
7. Add 1/2 tsp salt, stir and cook the onions for 15 mins until slightly caramelized and reduced in volume
8. Once the onions are caramelized, add the rice, stir and cook 10 mins until the rice is translucent
9. Add 2 tsp allspice, 1/2 cinnamon, 2 tbsp currants, 2 tsp dried mint and 1.5 tsp salt
10. Constantly stir and cook on low heat for 2 mins until the spices are fragrant
11. Add 1/2 cup water, stir and mix for 2 mins, switch to lowest heat, close the lid and let it steam for 5 mins
12. Gently stir the mixture, cover the pan with a clean towel and close the lid on top
13. Let the rice mixture rest for 30 mins and let it cool down to almost room temp.
14. Roughly chop the parsley and stir in to the mixture (once the mixture is cooled down)
15. Loosely fill the bell peppers with the rice filling and close the stem part on top
16. Layer the filled bell peppers into a baking dish, place lemon slices between the peppers
17. Sprinkle 1/2 tsp salt and 1/2 tsp granulated sugar on top and drizzle 2 tbsp olive oil
18. Add 1 cup hot water or until 1/3 of the peppers are submerged in the liquid water
19. Cover with a wet parchment paper and then cover with aluminium foil
20. Pre-heat the oven to 200°C / 400°F and bake for 45 - 60 mins covered
21. Uncover and bake 5 - 10 mins uncovered until the peppers are slighlty charred and liquids are fully absorbed
22. Remove from the oven and let it cool down to room temperature.
23. Serve cold or at room temperature. Enjoy!
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