Yalanchi Stuffed Tomatoes Recipe

Name: Yalanchi Stuffed Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 medium tomatoes; 1/3 cup fresh lemon juice; salt; 1/3 cup virgin olive oil (or Lite); 2 medium onions, chopped; 1/2 cup currants, soaked in warm water for 10 minutes and drained; 1/2 cup pine nuts; 2 tablespoons fresh dill, minced; 2 tablespoons fresh parsley, minced; 1/4 teaspoon ground allspice; 1/4 teaspoon pepper; 1/4 teaspoon paprika (Hungarian preferred); 1/4 teaspoon cinnamon; 1/4 teaspoon cayenne; 2 tablespoons lemon juice; 1 cup long grain rice, cooked (Basmati); 1/4 cup vermouth (if you do not like to use spirits substitute with Apple Juice) or 1/4 cup dry white wine (if you do not like to use spirits substitute with Apple Juice); 1/4 cup water; 1/4 cup olive oil

Servings: persons

12 medium tomatoes
1/3 cup fresh lemon juice
salt
1/3 cup virgin olive oil (or Lite)
2 medium onions, chopped
1/2 cup currants, soaked in warm water for 10 minutes and drained
1/2 cup pine nuts
2 tablespoons fresh dill, minced
2 tablespoons fresh parsley, minced
1/4 teaspoon ground allspice
1/4 teaspoon pepper
1/4 teaspoon paprika (Hungarian preferred)
1/4 teaspoon cinnamon
1/4 teaspoon cayenne
2 tablespoons lemon juice
1 cup long grain rice, cooked (Basmati)
1/4 cup vermouth (if you do not like to use spirits substitute with Apple Juice) or 1/4 cup dry white wine (if you do not like to use spirits substitute with Apple Juice)
1/4 cup water
1/4 cup olive oil

1
Slice off the tops of the tomatoes, save for caps.
2
Scoop out the pulp (reserve for other use).
3
Sprinkle hollowed tomatoes lightly with lemon juice (reserve at least 2 tbsp of lemon juice) and salt.
4
Invert the tomatoes onto paper towels to drain.
5
Heat Olive Oil in a large skillet, medium heat.
6
Add onions and cook until clear and just golden, stirring occasionally, about 10 minutes.
7
Add currants, Pine nuts,dill, parsley,allspice, pepper, paprika, cinnamon and cayenne, stir 2 minutes.
8
Add Lemon Juice.
9
Mix Rice into the onion mixture.
10
Adjust seasoning.
11
Press mixture into the hollowed out tomatoes and cover with the reserved tops.
12
Preheat oven to 375F degrees, Brush baking dish witholive oil.
13
Arrange tomatoes in the dish, they should fit snugly.
14
Blend Wine (apple juice), water and olive oil.
15
Drizzle over the tomatoes Bake until tomatoes are tender but still firm about 15 minutes.
16
Bring tomatoes to room temp before serving.

749

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 12 medium tomatoes, 1/3 cup fresh lemon juice, salt, 1/3 cup virgin olive oil (or Lite), and more.

Yes, Yalanchi Stuffed Tomatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Yalanchi Stuffed Tomatoes

How did you like this recipe?

Frequently Asked Questions