Yalanchi Stuffed Tomatoes Recipe 🍅
Overview:
This delightful recipe for Yalanchi Stuffed Tomatoes is a Middle Eastern-inspired dish that brings together the flavors of rice, pine nuts, currants, and aromatic spices, creating a burst of exotic taste in every bite. Perfect for outdoor entertaining or as a satisfying lunch/snack option, these stuffed tomatoes are sure to impress your guests with their unique flavors and vibrant presentation. With a prep time of just 20 minutes and a cook time of 40 minutes, this recipe yields 12 servings, making it ideal for gatherings or meal prep ahead of time.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 12 | Tomatoes |
| 1/3 cup | Fresh lemon juice |
| To taste | Salt |
| 1/3 cup | Onions, finely chopped |
| 2 | Currants |
| 1/2 cup | Pine nuts |
| 1/2 cup | Fresh dill, chopped |
| 2 tbsp | Fresh parsley, chopped |
| 2 tsp | Ground allspice |
| To taste | Pepper |
| 1/4 tsp | Paprika |
| 1/4 tsp | Cinnamon |
| 1/4 tsp | Cayenne pepper |
| 2 tbsp | Lemon juice |
| 1 cup | Long grain rice |
| 1 cup | Vermouth (or dry white wine/apple juice) |
| 1 cup | Water |
| 2 tbsp | Olive oil |
Instructions:
-
Prepare Tomatoes:
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- Scoop out the pulp from the tomatoes, reserving it for other purposes.
- Lightly sprinkle the hollowed tomatoes with fresh lemon juice and salt.
- Invert the tomatoes onto paper towels to allow excess moisture to drain.
-
-
Prepare Filling:
- Heat olive oil in a large skillet over medium heat.
- Add finely chopped onions and cook until they turn clear and just golden, stirring occasionally for about 10 minutes.
- Stir in currants, pine nuts, chopped dill, parsley, ground allspice, pepper, paprika, cinnamon, and cayenne pepper, cooking for an additional 2 minutes.
- Pour in lemon juice and mix well.
- Add long grain rice to the onion mixture and adjust seasoning to taste.
-
Stuff Tomatoes:
- Press the prepared rice mixture firmly into the hollowed-out tomatoes.
- Cover each stuffed tomato with the reserved tops.
-
Preheat Oven and Prepare Baking Dish:
- Preheat the oven to 375°F (190°C).
- Brush a baking dish with olive oil.
-
Arrange Tomatoes in Baking Dish:
- Arrange the stuffed tomatoes snugly in the prepared baking dish.
-
Prepare Liquid Mixture:
- In a separate bowl, blend together vermouth (or dry white wine/apple juice), water, and olive oil.
-
Bake:
- Drizzle the liquid mixture over the stuffed tomatoes in the baking dish.
- Bake in the preheated oven until the tomatoes are tender but still firm, approximately 15 minutes.
-
Serve:
- Allow the stuffed tomatoes to cool slightly before serving.
- For optimal flavor, bring the tomatoes to room temperature before serving.
Nutritional Information (Per Serving):
- Calories: 236.3
- Fat Content: 14.8g
- Saturated Fat: 1.8g
- Cholesterol: 0mg
- Sodium: 9.2mg
- Carbohydrate: 24.8g
- Fiber: 2.7g
- Sugar: 8.5g
- Protein: 3.5g
Recipe Notes:
- Make-Ahead Option: These stuffed tomatoes can be prepared ahead of time and refrigerated. Simply bring them to room temperature before serving.
- Variation: Feel free to customize the filling with your favorite nuts, dried fruits, or additional spices to suit your taste preferences.
- Serve with: These Yalanchi Stuffed Tomatoes pair beautifully with grilled meats or as a standalone vegan dish. Enjoy them at your next BBQ or as a flavorful snack any time of day!
