Mixed Dried Vegetable Dolma
Ingredients
- 7-8 dried eggplants
- 7-8 dried peppers
- 7-8 dried zucchinis
- A handful of pickled grape leaves
Stuffing
- 1.5 cups baldo rice
- 1 cup coarse bulgur
- Half bunch parsley
- Half bunch dill
- 1 tablespoon dried mint
- 2 medium onions
- 1 teacup vegetable oil
- Salt
- Red pepper
- Chili flakes
- Black pepper
- Cumin
- 1 tablespoon tomato paste
Cooking
- Juice of half a lemon
- Salt
- Pomegranate molasses
- Enough water
- 2-3 tablespoons olive oil
Preparation
Wash the dried vegetables and boil in plenty of water until soft for 5-6 minutes, then remove and let cool.
For the stuffing, place rice and bulgur in a bowl, add boiling water to cover, and let sit for a while.
Drain the excess water, then add chopped onions, parsley, spices, half a cup of vegetable oil, one tablespoon of tomato paste, and mix well.
Stuff the cooled dried vegetables halfway.
Arrange them stacked in a pot.
Wrap with pickled grape leaves and place on top without gaps.
Place an upside-down plate on top according to the pot size.
Prepare the sauce by mixing lemon juice, salt, pomegranate molasses, and enough water, then pour over to cover and drizzle with 2-3 tablespoons of olive oil.
Cook on low heat until done.
Serve hot.
