Traditional Bulgarian Stuffed Tomatoes with Rice (Пълнени домати с ориз)
Традиционно ястие · Bulgarian
Juicy, ripe tomatoes hollowed out and generously filled with a savory mixture of rice, herbs, and often ground meat, then baked until tender and golden. A classic summer dish.
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Съставки
- Large ripe tomatoes4
- Arborio rice1 cup
- Onion, finely chopped1 medium
- Garlic, minced2 cloves
- Fresh parsley, chopped1/2 cup
- Fresh dill, chopped1/4 cup
- Olive oil3 tablespoons
- Vegetable broth or water1/2 cup
- Saltto taste
- Black pepperto taste
- Optional: Ground pork or beef1/2 lb
Стъпки
- 1
Preheat oven to 375°F (190°C).
- 2
Wash tomatoes. Cut off the tops and carefully scoop out the insides, reserving the pulp. Chop the tomato pulp finely.
- 3
In a pan, heat olive oil over medium heat. Sauté the chopped onion until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- 4
If using meat, add it to the pan and cook until browned. Drain any excess fat.
- 5
Stir in the Arborio rice, chopped tomato pulp, fresh parsley, and dill. Season with salt and pepper.
- 6
Pour in the vegetable broth or water. Bring to a simmer and cook for about 5 minutes, stirring occasionally, until the rice has absorbed some liquid.
- 7
Carefully spoon the rice mixture into the hollowed-out tomatoes, filling them generously.
- 8
Place the stuffed tomatoes in a baking dish. Add a little water to the bottom of the dish to prevent sticking and help create steam.
- 9
Bake for 45-60 minutes, or until the tomatoes are tender and the filling is cooked through and slightly golden.
- 10
Let cool slightly before serving.
