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Middle Eastern-Style Dolma (Stuffed Vegetables)
Middle Eastern-Style Dolma (Stuffed Vegetables)
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Prep Time:
60 minutes
Cook Time:
135 minutes
Total Time:
195 minutes
Traditional Iranian dolma: Generations-old savory rice and ground beef stuffed veggies. Irresistible!
Ingredients:
  • 3 pounds ground beef
  • 3 (6 ounce) cans tomato paste, divided
  • 0.75 cup chopped fresh parsley
  • 0.75 cup chopped green onion
  • 0.5 cup unsalted butter, softened
  • 1 tablespoon salt
  • 0.75 tablespoon ground black pepper
  • 1.5 cups uncooked white rice
  • 1 medium head cabbage, leaves separated
  • 4 large green bell pepper, chopped
  • 2 large eggplants
  • 2 large zucchini, sliced
Instructions:
  • In a large bowl, mix together ground beef, 2 1/2 cans of tomato paste, parsley, green onion, butter, salt, and pepper.
  • Rinse the uncooked rice until the water runs clear to prevent stickiness. Mix the rinsed rice with the contents until well blended.
  • Boil cabbage in lightly salted water for 2 to 3 minutes until tender but still firm. Drain and set aside.
  • Prepare the bell peppers, eggplants, and zucchini by removing the insides.
  • Fill the hollowed vegetables with the meat mixture and place them snugly in a large pot. Fill cabbage leaves with 3 to 4 tablespoons of the meat mixture and add them to the pot. Pour water over the vegetables until almost covered, then stir in the remaining tomato paste. Place a heavy, heat-proof plate on top to weigh down the food.
  • 1. Bring water to a boil, then cover and simmer for 1 hour. 2. Drain half of the water, cover, and simmer for an additional hour. 3. Serve warm and enjoy!

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