Dolma – Traditional Turkish Stuffed Peppers

Preparation

1. 01

   Step 01

   Wash the peppers. Remove the stem by cutting it off in a circular motion. Clean out the seeds and white membranes inside using your finger or a small spoon. Turn the peppers upside down and leave to drain.

2. 02

   Medium heat, 4-5 minutes

   Heat the olive oil in a wide pan over a medium heat. Add the diced onions and cook for 4-5 minutes, until softened.

3. 03

   medium heat

   Add the washed rice and cook for 2 minutes. Add the tomato purée and cook for a further 1 minute.

4. 04

   Medium heat, 2 minutes

   Add the diced tomatoes, salt, black pepper, sweet paprika and dried mint. Cook for 2 minutes. Remove from the heat and leave to cool (5 minutes).

5. 05

   Step 05

   Add the chopped parsley and dill to the cooled filling and mix well. The filling should be moist but the rice should remain uncooked.

6. 06

   Step 06

   Stuff the peppers with the filling. As the rice will expand when cooked, fill each pepper no more than 3/4 full. Place a small slice of tomato on top like a lid.

7. 07

   Step 07

   Arrange the stuffed peppers upright, side by side, in the pot. In a separate bowl, mix the hot water, remaining tomato purée, caster sugar, lemon juice and olive oil for the sauce, then pour into the pot. The liquid should come halfway up the peppers.

8. 08

   Low heat, 40-45 minutes

   Place a plate over the top of the pot (this prevents the peppers from tipping over). Cover with the lid and bring to the boil. Once boiling, reduce the heat and cook on a low heat for 40-45 minutes.

9. 09

   Step 09

   At the end of the cooking time, turn off the heat. Leave to rest for 15 minutes without lifting the lid. Serve warm or at room temperature, alongside yoghurt.