Armenian Dolma recipe (Main Dish)
Mix all ingredients thoroughly. Cut tops off peppers and remove seeds. Cut across tops of tomatoes, leaving one side attached to form a cover. Scoop out pulp. Chop pepper tops and tomato pulp and add to mixture.
Prepare any other vegetables you wish to stuff by hollowing, parboiling cabbage leaves, etc. I prepare very large amounts of this and cook all together. The combined flavor is wonderful.
Arrange everything in baking dish, cut sides up. Mix remaining ½ can tomato paste with some water and pour around vegetables to a depth of one or two inches. Bake at 350 degrees for about 1 hour or until rice is tender. Baste toward the end with cooking water, squeezing some into each vegetable. I recommend large batches. It freezes well for great future meals.
|Rate this recipe: ||
||You must be logged in to vote|
Click a thumbnail to enlarge:
Add a comment
You must be logged in to add comments. Please log in or register.