Dried eggplant and zucchini shells stuffed with a spiced rice and ground beef filling, then simmered in a tomato and pepper paste sauce until tender. This stuffed dried vegetable dolma is a warming one-pot dinner that takes about 75 minutes from start to table.
The dried shells give this dolma a stronger, deeper flavour than fresh vegetables. They soak up the sauce as they cook and hold the filling together better because the walls are thicker and sturdier after drying.
Originally shared by @ferah_kitchen on Instagram. You can find dried eggplant and zucchini shells at Turkish or Middle Eastern grocery stores, or on Amazon.
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Stuffed Dried Vegetable Dolma
Course: DinnerCuisine: TurkishDifficulty: Medium6
servings30
minutes45
minutes480
kcal1 hr 15 min
Sun-dried eggplant and zucchini shells filled with a pomegranate-spiced rice and beef mixture, cooked in a red pepper paste and tomato sauce. Serve with plain yoghurt. Recipe by @ferah_kitchen.
Ingredients
- For the Filling
10-12 dried eggplant shells
10-12 dried zucchini shells
250 g (9 oz) ground beef
2 medium onions, finely diced
2 cloves garlic, crushed
2 cups rice, washed and drained
2 tablespoons pomegranate molasses
1½ teaspoons salt
1½ teaspoons dried mint
1 teaspoon sumac (optional)
1 teaspoon black pepper
2 tablespoons olive oil
- For the Sauce
60 ml (¼ cup) vegetable oil
1½ tablespoons red pepper paste (or tomato paste)
1 medium tomato, grated
2 cups (480 ml) boiling water (or enough to cover)
Directions
- Rehydrate the shells: Bring a pot of water to a boil. Add the dried eggplant and zucchini shells and boil for 5-10 minutes until they soften but are still firm enough to hold a shape. Do not let them get too soft. Drain and set aside.
- Make the filling: In a large bowl, combine the ground beef, diced onions, crushed garlic, washed rice, pomegranate molasses, salt, dried mint, sumac, black pepper, and olive oil. Mix everything together with your hands until evenly combined.
- Stuff the shells: Carefully open each shell and spoon in the filling. Do not pack them too tightly because the rice will expand as it cooks. Fill each one about three-quarters full.
- Arrange in a pot: Place the stuffed shells snugly side by side in a wide pot, seam side down so they stay closed.
- Make the sauce: Heat the vegetable oil in a small pan over medium heat. Add the pepper paste and stir for about 30 seconds until fragrant. Add the grated tomato and stir for another minute. Pour this sauce over the stuffed vegetables in the pot.
- Cook: Pour the boiling water over the dolma until they are just covered. Put the lid on, bring to a gentle simmer, and cook on medium-low heat for about 40-45 minutes until the rice is cooked and the water has been absorbed.
- Rest and serve: Turn off the heat and let the pot sit with the lid on for 10 minutes before serving. This lets the rice finish steaming.
Notes
- Serve with a dollop of plain yoghurt on the side. If you have leftover filling, wrap it in grape leaves or cabbage leaves and cook them in the same pot. The dried shells keep for months in a dry cupboard so stock up when you find them. Original recipe by @ferah_kitchen on Instagram.
FAQs
Where can I find dried eggplant and zucchini shells?
Turkish, Middle Eastern, or Mediterranean grocery stores usually carry them. You can also find them on Amazon or specialty food websites. They come in bags and last for months stored in a dry place at room temperature. Look for ones that are whole and not cracked.
Can I use fresh vegetables instead of dried?
Yes. Hollow out fresh zucchini and bell peppers and use those instead. The taste will be lighter and the texture softer. Fresh vegetables take less time to cook, so check after about 30 minutes instead of 45. The dried shells have a stronger flavour that fresh ones cannot match, but fresh works well if that is all you have.
What is pomegranate molasses and can I skip it?
Pomegranate molasses is a thick, dark, tangy syrup made from reduced pomegranate juice. It adds a sour-sweet depth to the filling. If you cannot find it, mix 1 tablespoon lemon juice with 1 teaspoon honey as a rough substitute. It will not taste the same but it gets close.
How do I make sure the rice cooks through?
The dolma must be fully covered in liquid before you put the lid on. If the water does not reach the top layer, add more. Wash the rice before using it because the extra starch can make the filling gummy. Keep the heat at a gentle simmer, not a full boil, and do not lift the lid during cooking.
How do I store leftover dolma?
They keep well in the fridge for 3-4 days in a sealed container. Reheat gently in a pot with a splash of water and the lid on, or microwave covered. They also freeze well for up to 3 months. Defrost in the fridge overnight before reheating.
