Recipe for
Vegan Stuffed Dried Vegetables (Zeytinyağlı Kuru Dolma)
Zeytinyağlı kuru dolma; dried vegetables stuffed with a fragrant rice filling.
Ingredients:
• 15–20 dried eggplants and/or dried peppers
• 2 cups rice
• 2 onions (finely chopped)
• 3 cloves garlic (optional)
• 2 tablespoons tomato paste
• ½ cup olive oil (plus 2 tablespoons for drizzling)
• 1 teaspoon salt
• 1 teaspoon dried mint
• 1 teaspoon sumac or 2 tablespoons lemon juice
• 1 teaspoon black pepper
• 1 teaspoon red pepper flakes
• 1 tablespoon pomegranate molasses (optional but highly recommended)
• 1½ cups hot water
• 15–20 dried eggplants and/or dried peppers
• 2 cups rice
• 2 onions (finely chopped)
• 3 cloves garlic (optional)
• 2 tablespoons tomato paste
• ½ cup olive oil (plus 2 tablespoons for drizzling)
• 1 teaspoon salt
• 1 teaspoon dried mint
• 1 teaspoon sumac or 2 tablespoons lemon juice
• 1 teaspoon black pepper
• 1 teaspoon red pepper flakes
• 1 tablespoon pomegranate molasses (optional but highly recommended)
• 1½ cups hot water
Steps for
Vegan Stuffed Dried Vegetables (Zeytinyağlı Kuru Dolma)
1. Prepare the dried vegetables; Boil the dried eggplants and peppers in hot water for 7–8 minutes until slightly softened (but not mushy).; Drain and rinse with cold water.
2. Prepare the filling; In a large pan; heat the olive oil and sauté the chopped onions until soft.; Add the tomato paste; then stir in the washed rice; all the spices; sumac or lemon juice; and pomegranate molasses.; Pour in 1½ cups of hot water and cook until most of the liquid is absorbed (the rice should stay slightly firm).; Remove from heat and let it rest.
3. Stuff the vegetables; Fill the boiled eggplants and peppers with the rice mixture; leaving a little space at the top for the rice to expand.
4. Cooking; In a separate bowl; mix hot water; 1 tablespoon tomato paste; olive oil; and a pinch of spices to make a light sauce.; Pour the sauce over the stuffed vegetables until they’re almost covered.; Drizzle a bit more olive oil on top; cover the pot; and cook over low heat for about 35–40 minutes; until tender.
5. Serving; Let the dolmas cool to room temperature.; Drizzle a little extra olive oil on top before serving.; Serve warm or cold — both are delicious!