A classic mixed dolma made by stuffing peppers, tomatoes, and zucchini with an olive-oil rice filling and cooking them together in the same pot. Presenting different vegetables together, this dish is an essential of guest tables, offering variety in both appearance and flavor.
Mix the rice, finely chopped onion, tomato paste, currants, pine nuts, mint, salt and sugar in a bowl to prepare the filling.
Remove the seeds from the peppers, hollow out the tomatoes and set aside their lids, hollow out the center of the zucchini with a corer.
Fill the peppers, tomatoes and zucchini two-thirds full with the filling you prepared, and close the lids on the tomatoes.
Arrange the stuffed vegetables side by side in a wide pot, drizzle with olive oil and water on top, and cook covered over low heat for 40-45 minutes.
Important: remember that different vegetables can have different cooking times when cooking them together in the same pot, tomatoes and zucchini soften faster than peppers; keep this in mind when arranging them in the pot. Caution: adjust the cooking water so it doesn't exceed halfway up the vegetables, too much water dilutes the filling.
When arranging different vegetables in the pot, keeping the longer-cooking peppers at the bottom and the quicker-softening tomatoes and zucchini on top ensures they all cook evenly at the same time.
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