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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Wash the vegetables and carefully cut off the tops. Remove the seeds and inner parts, keeping the vegetables intact.
Rinse the rice and cook it in boiling water for about 10 minutes, then drain.
Cook the split peas separately until tender.
Heat the oil in a pan and sauté the chopped onion until soft.
Add the ground beef and cook until browned.
Add turmeric, black pepper, salt, and tomato paste. Stir well and cook for a few minutes.
Add the cooked rice, split peas, chopped parsley, dill, and mint. Mix everything together and add lemon juice.
Carefully fill each vegetable with the mixture, leaving some space at the top because the filling expands while cooking.
Arrange the stuffed vegetables in a large pot. Add 2 cups of water around them and cover the pot.
Cook over low heat for about 45–60 minutes, until the vegetables are tender and the filling is fully cooked.
Serve warm and garnish with fresh herbs.
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You can substitute ground beef with ground lamb or chicken for a different flavor.
Ensure the vegetables are not overfilled to prevent the filling from spilling out during cooking.
Can I use other vegetables for stuffing?
Yes, you can use other vegetables like eggplants or squash.
How do I know when the dolma is done?
The dolma is done when the vegetables are tender and the filling is fully cooked.
Can I make this dish vegetarian?
Yes, you can omit the ground beef and add more vegetables or mushrooms to the filling.
What can I serve with stuffed dolma?
Stuffed dolma can be served with a side of yogurt or a fresh salad.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
