Dried Red Pepper Dolma with Olive Oil | Meatless Winter Dolma

Untie the peppers and shake out any loose seeds. Rinse off the dust under running water. Submerge them in warm water that does not burn your finger and cover them with a plate to keep them under the water. Boiling water can soften and gel their thin walls, making them tear when stuffed. After 20–25 minutes, the peppers should be soft enough to bend at the edges without cracking.

Heat half the olive oil in a pot. Add the finely chopped onion and cook until translucent without browning it. Add the pine nuts and toast until pale golden. Stir in the tomato paste and cook until its raw aroma is gone. Add the rinsed and drained rice, currants, mint, cinnamon, allspice, sugar, and salt, then remove the pot from the heat.

Lift the softened peppers from the water and gently squeeze them in your palm. Strain and reserve the soaking water. Fill each pepper about two-thirds full; the rice will nearly double in volume as it absorbs liquid. Arrange the stuffed peppers upright in a pot, packed snugly together so they support one another.

Strain the soaking water through cheesecloth and measure out 200 ml. Add 200 ml fresh water, the remaining olive oil, and the lemon juice. Pour the mixture over the peppers; the liquid should just cover them. Place an inverted plate on top, bring to a boil, then reduce the heat and cook for 35 minutes. The rice is ready when it no longer feels gritty between your teeth.

Remove the pot from the heat and leave the lid on. The dolma will settle in its own steam, and the rice will absorb any excess liquid. Once cooled to room temperature, transfer the peppers to a serving dish. Store covered in the refrigerator for up to 2 days and serve cold.