Yalanchi (Tomatoes Stuffed With Rice) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I found this on . Iraq Middle East. Ingredients:
6 firm ripe tomatoes (medium to large) |
2 -4 tablespoons olive oil |
1 onion, finely chopped |
1/2 cup raisins, soaked in warm water 10 minutes, drained |
1/2 cup pine nuts |
1/2 teaspoon cinnamon |
4 1/2 cups cooked rice |
salt and pepper |
Directions:
1. Preheat oven to 350*.
2. Cut a slice from top of each tomato, about1/4-1/2-inch down.
3. Core and finely chop remaining tops.
4. Scoop out tomatoes with a spoon and turn upside down on paper towels to drain. Throw pulp and seeds away.
5. Heat 2 Tblsp. oil in large skillet on medium to high heat.
6. Add onion and cook until soft, about 3 minutes. Stir frequently.
7. Add chopped tomato tops, raisins, pine nuts, and cinnamon. Mix well.
8. Reduce heat to low and simmer, about 2 minutes. Remove from heat and add cooked rice. Season with salt and pepper. Mix gently until well blended.
9. Fill tomatoes with mixture and set side by side in a greased baking dish. Drizzle with remaining oil on tomatoes so they are well greased.
10. Bake in oven until tender but still firm, about 25 minutes.
11. Serve warm or at room temperature for best flavor.
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