Yalanchi Stuffed Tomatoes
Delight your taste buds with these aromatic Yalanchi Stuffed Tomatoes, a vibrant variation of the beloved Middle Eastern classic. Juicy large tomatoes are hollowed out and filled with a fragrant mixture of partially cooked short-grain rice, fresh herbs like parsley, mint, and dill, and a medley of warm spices including cinnamon and black pepper. Enhanced with tangy lemon juice and a touch of tomato paste, this satisfying vegetarian dish is baked to perfection, allowing all the flavors to meld beautifully. The result is a dish that’s zesty, herbaceous, and irresistibly comforting. Perfect for gatherings or as a light meal, these stuffed tomatoes are as versatile as they are delicious, and best served warm or at room temperature. Explore the fusion of bold Middle Eastern flavors in this easy-to-make recipe!
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Recipe Information
Ingredients
- 6 pieces Large tomatoes
- 4 tablespoons Olive oil
- 1 cup Short-grain rice
- 1 large Onion
- 0.5 cup Parsley
- 0.25 cup Fresh mint
- 0.25 cup Dill
- 3 tablespoons Lemon juice
- 1 tablespoon Tomato paste
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Cinnamon
- 2 cups Water
Instructions
Slice the tops off the tomatoes and reserve them to use as lids. Scoop out the pulp inside the tomatoes using a spoon, leaving a hollow shell. Save the pulp and chop it finely.
In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the rice and cook for 1-2 minutes until it is lightly toasted.
Add the chopped tomato pulp, parsley, mint, dill, lemon juice, tomato paste, salt, black pepper, and cinnamon. Mix well to combine.
Pour in 1 cup of water and stir. Cover and cook the rice mixture over low heat until it is partially cooked and most of the liquid is absorbed, about 10-12 minutes. Remove from heat and let it cool slightly.
Preheat the oven to 350°F (175°C).
Stuff each hollow tomato with the rice mixture, packing it gently but leaving a little space at the top to allow the rice to expand.
Place the stuffed tomatoes in a baking dish and cover each with its reserved top as a lid.
Drizzle the remaining 2 tablespoons of olive oil and the second cup of water into the baking dish, ensuring the water touches the base of the tomatoes.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30-35 minutes. Remove the foil and bake for an additional 5 minutes to lightly brown the tops.
Let the Yalanchi Stuffed Tomatoes cool slightly before serving. These can be enjoyed warm or at room temperature.
Nutrition Facts
Calories |
1092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.0 g | 77% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2469 mg | 107% | |
| Total Carbohydrate | 129.8 g | 47% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 41.3 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 287 mg | 22% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 3452 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
