The best zeytinyağlı dolma is not rushed: the onions need time to soften and turn sweet before the rice goes in. Let the filling cool before stuffing the peppers, then serve the finished dolma warm or at room temperature with lemon.

INGREDIENTS

• 10 medium bell peppers for stuffing
• 14 oz (400 g) rice
• 21 oz (600 g) onions, thinly sliced
• 1½ cups olive oil, divided
• 1.8 oz (50 g) currants
• 1.8 oz (50 g) pine nuts
• 1.8 oz (50 g) granulated sugar
• 2 oz (50 g) pine nuts for the filling
• 2 tomatoes, sliced, for the tops
• Black pepper, to taste
• Ground cinnamon, to taste
• Allspice, to taste
• Salt, to taste
• About 2½ cups hot water

PREPARATION

1. Wash the peppers and remove their tops and seeds.
2. Soak the currants and pine nuts separately in warm water.
3. Slowly cook the sliced onions in about ¾ cup olive oil over low heat until deeply softened and golden.
4. Add the rice and cook for about 15 minutes.
5. Add the spices, sugar and hot water.
6. Simmer until the rice absorbs most of the liquid.
7. Let the filling rest and cool. Stir in the pine nuts and finely chopped herbs if using.
8. Fill each pepper loosely, leaving room for the rice to expand.
9. Cover each pepper with a tomato slice.
10. Arrange in a baking dish and drizzle with the remaining olive oil.
11. Bake or simmer gently until the peppers and rice are tender.
12. Serve warm or at room temperature.

STRUCTURED METADATA

Prep Time: 30 minutes

Cook Time: 60 minutes

Servings: 5

Calories: ~420 kcal per serving

Difficulty: Medium