Stuffed vegetables and leaf rolls
This dolma is made by stuffing eggplant, peppers, and tomatoes with a rice filling flavored with dried lime, a distinctive spice in Iraqi cuisine. Its meat-free, olive-oil-based preparation makes a heart-friendly, light dinner.
Mix the rinsed rice with the finely chopped parsley, turmeric, salt, and 2 tablespoons of olive oil to make the filling.
Fill the hollowed eggplant, bell peppers, and tomatoes two-thirds full with the rice mixture, leaving room for the rice to expand as it cooks.
Arrange the stuffed vegetables in a wide pot and place the pierced dried limes between them. Add the remaining olive oil and a little water, cover, and cook over low heat for 25 minutes.
Remove the pot from the heat and let it rest for 10 minutes. The vegetables will absorb a little more liquid during this time; serve warm.
Pierce the dried lime in a few places before adding it to the pot, or it may burst and splatter as it cooks.
Kuru limonu hiç kullanmamıştım, marketten alınca nasıl saklamalıyım, delip tencereye atmadan önce suda bekletmem gerekir mi yoksa direkt mi eklemeliyim? Ayrıca sivri mi yoksa yuvarlak kuru limon mu tercih etmeliyim, hiç bilmiyorum açıkçası.
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