delicious dolma recipe (stuffed chard + vegetables) | دولمة بالخضار
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4 سال پیش
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In this recipe video I
In this recipe video I show you how to make my version of dolma. Traditionally dolma is made with vine leaves, however I personally much prefer using chard as well as an array of other vegetables. The filling is made with rice, fresh herbs, as well as tamarind and pomegranate molasses. It’s hearty and comforting, yet fresh and citrussy. This is very versatile in terms of the vegetables that can be used so feel free to switch up the recipe depending on your taste/what you have.
Ingredients:
• 2 onions
• 2 tomatoes
• 3 mini courgettes
• 2 mini aubergines
• 1 pepper
• 4 spring onions
• a large bunch of fresh parsley
• a bunch of fresh chard
• 1 cup of rice, soaked for about an hour
• 2 tsp of tamarind
• 2 tsp of pomegranate molasses
• 1/2 tbsp of tomato paste
• 1 garlic clove, minced
• 1 tsp of chilli flakes
• oil (I used olive oil)
• salt to taste
• 1 tsp of ground black pepper
• 1 tsp of chilli flakes
• the juice of one lemon
• 2 handfuls of broad beans, defrosted if using frozen
Method:
1. Start by preparing the filling. Chop 1 each of the onion, tomato, courgette, and all of the spring onions as well as the parsley and any chard leaves that are torn or have holes. Place all in a bowl and set aside.
2. Remove the insides from the remaining tomato, the 2 courgettes and the 2 aubergines by scraping them out, saving the tops to use later. Chop the removed insides and to the bowl with the other chopped veg. Add the garlic, oil (about 4 tbsp), salt, pepper, and chilli flakes and mix.
3. Combine the tamarind, pomegranate molasses, tomato paste and lemon juice. Mix well and add to the veg mixture, saving a bit of the mix to add on top of the stuffed veg later.
3. Drain and rinse the rice that had been soaking. Add to the veg and mix well.
4. Prepare the onion by peeling, removing the bottom stem part, and lightly bashing a couple of times to soften. Slice onion on one side to the centre and remove the layers from the inside.
5. Prepare the pot before stuffing the vegetables by adding some oil to the bottom, about 2-3 tbsp, a handful of broad beans, and some of the chard stems.
6. Stuff/wrap the vegetables with the filling, using the tops of the courgettes and aubergines to close them up. Add to the pot as you go, placing in order of how long they take to cook (onions, aubergines, courgettes, chard/vine leaves). Top by covering with chard/vine leaves, another handful of broad beans, and the remaining tamarind mix.
7. Place a plate on top to weigh everything down and cover with a lid. Cook on a high heat for 5 mins and then reduce the heat to a simmer and allow to cook for about 1 1/2 to 2 hours. Check on the dolma around every half hour to ensure that the top is getting enough moisture (if not, add a splash of water).
8. Once the dolma has cooked, remove from the heat. To serve add a piece of flatbread to the top to soak up the juice, and flip the pot on to a tray.
Enjoy!
Music:
J. Cole x Kendrick Lamar x Isaiah Rashad Chill Type Beat | "Elevator" ([FREE] J. Cole x Kendrick Lamar x Isa...)
Ingredients:
• 2 onions
• 2 tomatoes
• 3 mini courgettes
• 2 mini aubergines
• 1 pepper
• 4 spring onions
• a large bunch of fresh parsley
• a bunch of fresh chard
• 1 cup of rice, soaked for about an hour
• 2 tsp of tamarind
• 2 tsp of pomegranate molasses
• 1/2 tbsp of tomato paste
• 1 garlic clove, minced
• 1 tsp of chilli flakes
• oil (I used olive oil)
• salt to taste
• 1 tsp of ground black pepper
• 1 tsp of chilli flakes
• the juice of one lemon
• 2 handfuls of broad beans, defrosted if using frozen
Method:
1. Start by preparing the filling. Chop 1 each of the onion, tomato, courgette, and all of the spring onions as well as the parsley and any chard leaves that are torn or have holes. Place all in a bowl and set aside.
2. Remove the insides from the remaining tomato, the 2 courgettes and the 2 aubergines by scraping them out, saving the tops to use later. Chop the removed insides and to the bowl with the other chopped veg. Add the garlic, oil (about 4 tbsp), salt, pepper, and chilli flakes and mix.
3. Combine the tamarind, pomegranate molasses, tomato paste and lemon juice. Mix well and add to the veg mixture, saving a bit of the mix to add on top of the stuffed veg later.
3. Drain and rinse the rice that had been soaking. Add to the veg and mix well.
4. Prepare the onion by peeling, removing the bottom stem part, and lightly bashing a couple of times to soften. Slice onion on one side to the centre and remove the layers from the inside.
5. Prepare the pot before stuffing the vegetables by adding some oil to the bottom, about 2-3 tbsp, a handful of broad beans, and some of the chard stems.
6. Stuff/wrap the vegetables with the filling, using the tops of the courgettes and aubergines to close them up. Add to the pot as you go, placing in order of how long they take to cook (onions, aubergines, courgettes, chard/vine leaves). Top by covering with chard/vine leaves, another handful of broad beans, and the remaining tamarind mix.
7. Place a plate on top to weigh everything down and cover with a lid. Cook on a high heat for 5 mins and then reduce the heat to a simmer and allow to cook for about 1 1/2 to 2 hours. Check on the dolma around every half hour to ensure that the top is getting enough moisture (if not, add a splash of water).
8. Once the dolma has cooked, remove from the heat. To serve add a piece of flatbread to the top to soak up the juice, and flip the pot on to a tray.
Enjoy!
Music:
J. Cole x Kendrick Lamar x Isaiah Rashad Chill Type Beat | "Elevator" ([FREE] J. Cole x Kendrick Lamar x Isa...)
4 سال پیش
در تاریخ 1399/03/14 منتشر شده
است.
231
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