About this recipe:This stuffing with rice, pine nuts and raisins is classic Turkish fare. You can fill it full of every kind of vegetable possible. This is a stunning recipe to serve eight - be sure to invite friends over for an impressive dinner!
6 tablespoons extra virgin olive oil
1 large onion, finely chopped
1 1/4 cups arborio rice or other short-grain rice
salt and freshly ground black pepper to taste
1-2 teaspoons sugar
3 tablespoons pine nuts
3 tablespoons dried currants
1 large tomato, skin removed and cut small
1 teaspoon cinnamon
1/2 teaspoon allspice
2 tablespoons finely chopped fresh mint
2 tablespoons finely chopped fresh dill
2 tablespoons parsley
juice of 1 lemon
24 small tomatoes (about 6cm diameter)
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Heat 3 tablespoons olive oil in a frying pan and fry the onions until they are soft. Add the rice and stir until the rice grains are coated and glazed outside with oil, takes about 3 minutes.
Add 475ml of water to this and add salt and pepper and sugar. Mix well and cook for 15-20 minutes until the rice has absorbed all the water and is finished cooking.
Stir in pine nuts, currants or raisins, tomato, cinnamon, allspice, mint, dill, parsley, lemon juice and remaining olive oil.
Preheat the oven to 190 C / Gas 5.
Cut a circular opening in the top of the tomatoes. Remove the seeds and pulp with a small spoon and stuff with the filling.
Place the tomatoes in a large baking dish or tin and place in preheated oven for about 10-15 minutes until the tomatoes are soft. Be careful - if the tomatoes begin to fall apart, immediately remove from the oven.