Stuffed vegetables and leaf rolls
This light dish is made by hollowing out carrots, filling them with seasoned rice, and gently simmering them in olive oil. The sweet carrots balance the spiced filling, and the dish is served cold as a springtime favorite.
Mix the rice, finely chopped onion, dried currants, pine nuts, dill, salt and sugar in a bowl.
Firmly fill the hollowed-out carrots with the prepared mixture.
Arrange the stuffed carrots in a pot. Add the olive oil and water, cover, and cook over low heat for 25–30 minutes.
Let the cooked stuffed carrots cool in the pot, then transfer them to a serving plate. Squeeze lemon over them and serve.
Important: When hollowing out the carrots, avoid piercing the skin or the filling may spill out during cooking. Keep the cooking water below one-third of the way up the carrots; too much water will dilute their sweet flavor.
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