Yalanchi Stuffed Tomatoes
- Reviews 1
Ready In: 1 hr
Serves: 12
Ingredients
- 12 medium tomatoes
- 1⁄3 cup fresh lemon juice
- salt
- 1⁄3 cup virgin olive oil (or Lite)
- 2 medium onions, chopped
- 1⁄2 cup currants, soaked in warm water for 10 minutes and drained
- 1⁄2 cup pine nuts
- 2 tablespoons fresh dill, minced
- 2 tablespoons fresh parsley, minced
- 1⁄4 teaspoon ground allspice
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon paprika (Hungarian preferred)
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon cayenne
- 2 tablespoons lemon juice
- 1 cup long grain rice, cooked (Basmati)
- 1⁄4 cup vermouth (if you do not like to use spirits substitute with Apple Juice) or 1⁄4 cup dry white wine (if you do not like to use spirits substitute with Apple Juice)
- 1⁄4 cup water
- 1⁄4 cup olive oil
Directions
- Slice off the tops of the tomatoes, save for caps.
- Scoop out the pulp (reserve for other use).
- Sprinkle hollowed tomatoes lightly with lemon juice (reserve at least 2 tbsp of lemon juice) and salt.
- Invert the tomatoes onto paper towels to drain.
- Heat Olive Oil in a large skillet, medium heat.
- Add onions and cook until clear and just golden, stirring occasionally, about 10 minutes.
- Add currants, Pine nuts,dill, parsley,allspice, pepper, paprika, cinnamon and cayenne, stir 2 minutes.
- Add Lemon Juice.
- Mix Rice into the onion mixture.
- Adjust seasoning.
- Press mixture into the hollowed out tomatoes and cover with the reserved tops.
- Preheat oven to 375F degrees, Brush baking dish witholive oil.
- Arrange tomatoes in the dish, they should fit snugly.
- Blend Wine (apple juice), water and olive oil.
- Drizzle over the tomatoes Bake until tomatoes are tender but still firm about 15 minutes.
- Bring tomatoes to room temp before serving.
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