A light dish made by hollowing out the centers of carrots, stuffing them with an olive-oil rice filling, and cooking over low heat. The balance of the slightly sweet carrot and the spiced filling makes this recipe, served cold, a favorite of spring tables.
In a bowl, mix the rice, finely chopped onion, currants, pine nuts, dill, salt, and sugar.
Fill the hollowed-out carrots with the prepared filling, pressing it in.
Arrange the stuffed carrots in a pot, add olive oil and water, close the lid, and cook over low heat for 25-30 minutes.
Let the cooked carrot dolma cool in the pot, then transfer to a serving plate and serve with lemon squeezed over.
Important: be careful not to pierce the skin when hollowing out the carrots, otherwise the filling may leak out while cooking. Caution: adjust the cooking water so it doesn't exceed one-third of the carrots, too much water dilutes the sweet aroma.
Letting it rest in the refrigerator for a few hours before serving further brings out the flavor of the olive oil carrot dolma — don't forget to serve it with plenty of lemon.
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