Kurdish Aprax / Dolma Recipe: Stuffed Veggies by @Legallyplantbased
Ingredients
Filling
- 250 g short grain rice, rinsed & drained
- 200 g cooked brown lentils
- 1 medium bunch dill, finely chopped
- 1 medium bunch parsley, finely chopped
- 1/3 leek finely chopped
- Everything you carve out from zucchini, eggplant & core of onions, finely chopped
- 4 garlic cloves minced
- 1 1/2 tbsp seven spice blend
- 2 tsp Aleppo pepper (or 1 tsp chili flakes)
- 2 tsp salt (more or less to taste)
- Black pepper to taste
- 4 tbsp tomato paste
- 100 ml extra virgin olive oil
- 2 lemons juiced (more or less to taste)
- 3-4 tbsp pomegranate molasses
Cooking Stock
- 3 tbsp tomato paste
- 1/2 tsp salt (more to taste)
- 1/2 tsp pepper
- 1 tbsp veggie stock powder
- 1 tbsp olive oil
- 2-3 tbsp pomegranate molasses
- 500-800 ml boiling water
Veggies to fill
- 1 package sun-dried spicy peppers
- 3-4 baby zucchinis
- 2 eggplants
- 4 red and white onions
- 1/2 jar grape leaves
- 2 potatoes, sliced (to cover bottom)
Preparation
Core veggies, soak dried peppers, and rinse grape leaves. Cut peeled onions halfway and add to hot salted water for 10-15 minutes to easily peel the layers.
Mix filling ingredients and adjust salt/lemon/spices to your liking.
Coat the bottom of a large pot with some olive oil and cover with potatoes. Fill veggies, place tightly in the pot with the veggies that require the longest cooking time closer to the bottom.
Mix together the stock and pour into the pot until just reaching the top layer (not covering). Bring to a boil, cover and let simmer over low heat for 1.5 hours or until veggies are tender and the rice is cooked through. Check on them after 1 hour.
If flipping the pot before serving, be careful, there will be very hot liquid in there.
Serve with vegan garlic yogurt.