Large red beetroots are hollowed out and filled with a minced meat mixture in this winter dish, finished with a touch of pomegranate molasses for a tangy edge. Because beetroot is firm, it needs longer than usual in the pressure cooker.
Peel the beetroots and hollow out the centres with a spoon; since they are large, this needs to be done carefully.
Knead together the minced meat, rice, grated onion, crushed garlic, salt and pepper.
Pack the hollowed beets tightly with the filling.
Arrange the beets in the pressure cooker, add the hot water, pomegranate molasses and melted butter, seal and cook over low heat for 45 minutes until the beets are tender; being a hard root vegetable, they take longer than a standard dolma.
Remove from the heat and let the pressure release on its own for 15 minutes before opening the lid.
We recommend wearing gloves while hollowing the beets, or the colour can stain your hands for days. Allergens: contains dairy (butter).
Parboiling the beets for about half an hour before hollowing softens the flesh and makes scooping them much easier, though we recommend using a separate pot since the cooking water can stain.
Admin DadaGastro · verified in test kitchenPancarlarım oldukça iriydi, tarifte yazan 45 dakika bende yetmedi, düdüklü tencerede ek olarak 15 dakika daha pişirmem gerekti. Boyutu büyükse süreyi buna göre ayarlamak lazım.
Nar ekşim yoktu, yerine limon suyu ve bir tutam şeker kullandım; ekşiliği biraz daha hafif oldu ama pancarın tatlımsı tadıyla yine dengeli bir sonuç çıktı.
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