This dolma is made by stuffing eggplant, pepper and tomato with a rice filling seasoned with dried lime, a spice characteristic of Iraqi cooking. Its meatless, olive-oil-based nature makes it both heart-friendly and a light evening meal.
Mix the rinsed rice with the finely chopped parsley, turmeric, salt and two tablespoons of olive oil to make the filling.
Fill the hollowed-out eggplant, bell peppers and tomatoes about two-thirds full with the rice filling, as the rice will expand as it cooks.
Arrange the stuffed vegetables in a wide pot, tucking the pierced dried limes between them, then cover and simmer over low heat with the remaining olive oil and a little water for 25 minutes.
Take the pot off the heat and let it rest for 10 minutes, during which the vegetables absorb a little more of the liquid; serve warm.
Pierce the dried lime in a few places before adding it to the pot; otherwise it can burst and splatter while cooking.
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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