How about a vegan recipe for today? Dolma is a popular middle-eastern dish with hundreds of different recipes. Our Yalanchi Dolma is based on stuffed vegetables and it’s a great vegetarian dolma. You can use the filling in Grape Leaves Dolma as well. Yalanchi Dolma is literally translated into fake Dolma, for it doesn’t have meat in it.
Today’s stuffed vegetable Dolma has a desirable aroma and pleasing texture. It can be a perfect dish for a family gathering holiday!
The first step of making the delicious Yalanchi Dolma is to prepare the vegetables. You can use bell pepper, zucchini, or grape leaves for this stuffed vegetable Dolma. Wash the bell peppers and scoop out the seeds and insides. Rinse the insides and sprinkle them with salt. Then set them aside upside down.
In a pot, add the long-grain white rice and water. Bring the mixture to a boil over high heat. Once it is boiling, reduce the heat to maintain a gentle simmer. Cover the lid and cook your Yalanchi Dolma rice until it is al dente. It takes about 25 minutes. Set it aside to cool.
Heat the oil in a large pan, and saute the chopped onions on a medium flame for 3 minutes until they are translucent. Add in the pine nuts and cooked chickpeas. Cook until the onions are golden for about 5 minutes.
Transfer the cooked rice to a large bowl and add the onion mixture to it. Put the tomato paste, chopped parsley, Aleppo pepper, salt, black pepper, and lemon juice in the bowl. Stir the ingredients gently to mix them well. Your Yalanchi Dolma filling is now ready.
Fill the bell peppers with the Yalanchi stuffing. Remember not to pack the vegetables too tightly. You should leave some room for them to expand during cooking. If you have extra filling use it for grape leaves Dolma.
Choose a large pot, place the stuffed vegetable Dolma in it and cover the top with some vegetable pieces. In a large bowl, mix two tablespoons of freshly squeezed lemon juice, one tablespoon dried mint, two minced garlic cloves, two tablespoons of tomato paste—½ cup of strained tomato, salt, and water. You want the water to cover the Dolmas. Pour the mixture over the Dolmas.
Place the pot on a stovetop and bring it to a boil. Reduce the heat and allow it to reach a gentle simmer—Cook the Yalanchi Dolma for 30 to 40 minutes. You want the vegetables to be soft.
You can serve this incredible stuffed vegetable Dolma with cold garlic yogurt sauce. Enjoy!