Authentic Biber dolması Recipe Turkiye, Asia

Gently rinse the rice in sufficient water in a bowl 3-4 times or until the water runs clear to remove the starch. Soak for 20 minutes in the final water. Then rinse and drain.

Sauté the onions and pine nuts in oil until golden and caramelized.

Add the rice and sauté with the onions and pine nuts for about 5 minutes.

Soak the currants in lukewarm water until they swell. Then drain and add to the rice mixture. Add hot water, salt, and sugar, stir, and cover with a lid. Simmer over low heat for 10 minutes.

When the partially boiled rice has absorbed the liquid, add the spices and mix. When cooled, add the fresh mint and dill.

Remove the stem from the green peppers by carefully pressing down around the sides before gently pulling it out together with the seeds.

Rinse and drain the peppers. Stuff the peppers with the filling pressing gently but without overfilling.

Cut the tomato into pieces large enough to cover the stuffing, then place the tomato pieces on top of the filling, making sure the edges are inside the peppers.

Place the stuffed green peppers in a suitable-sized saucepan with the tomato lids facing upwards.

Add the salt and sugar to the olive oil and pour over the dolmas before pouring in hot water.

Moisten greaseproof paper with water and cover the stuffed peppers.

Cover with a lid and bring to a boil over high heat. Then reduce the heat and simmer for about 25 minutes until the liquid is absorbed and the stuffed peppers are tender.

Remove from the heat and leave to cool while still covered.

When the peppers are cool, arrange these on a serving dish and serve garnished with lemon slices.