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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- Slice off the tops of the tomatoes and set them aside for later use.
- 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!