Yalanchi Stuffed Tomatoes

Recipe by Bergy
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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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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