Ingredients with Measurements:
- 6 medium-sized onions
- 1 cup of rice
- 1/2 cup of olive oil
- 1/4 cup of pine nuts
- 1/4 cup of currants
- 1 tablespoon of tomato paste
- 1 tablespoon of dried mint
- 1 tablespoon of dried parsley
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 cups of water
Special equipment needed:
- A large pot with a lid
- A sharp knife
- A spoon
- A cutting board
Step-by-step instructions:
1. Peel the onions and cut off the tops and bottoms. Carefully remove the inner layers of the onions, leaving a shell about 1/4 inch thick.
2. Rinse the rice in cold water and drain.
3. In a large bowl, mix the rice, olive oil, pine nuts, currants, tomato paste, dried mint, dried parsley, salt, and black pepper.
4. Stuff the onion shells with the rice mixture, leaving about 1/2 inch of space at the top.
5. Place the stuffed onions in a large pot with a lid, and add 2 cups of water.
6. Cover the pot and bring to a boil over high heat. Reduce the heat to low and simmer for 40-45 minutes, or until the rice is cooked and the onions are tender.
7. Remove the pot from the heat and let it cool for a few minutes.
8. Using a spoon, carefully remove the stuffed onions from the pot and arrange them on a serving platter.
9. Serve hot or cold, garnished with fresh parsley or mint leaves.
- Time:
Preparation time: 30 minutes
- Cooking time: 45 minutes
Temperature:
- Simmer over low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 310
- Fat: 16g
- Carbohydrates: 39g
- Protein: 4g
- Fiber: 4g
Substitutions for ingredients:
- You can use any type of rice you prefer.
- You can substitute pine nuts with chopped walnuts or almonds.
- You can use raisins instead of currants.
Variations:
- You can add ground beef or lamb to the rice mixture for a meatier version.
- You can add chopped vegetables such as carrots, celery, or bell peppers to the rice mixture for a more colorful dish.
Tips and tricks:
- To make it easier to remove the inner layers of the onions, you can blanch them in boiling water for a few minutes before peeling.
- Make sure to leave enough space at the top of the onion shells to allow the rice to expand while cooking.
- If the onions start to brown too quickly while cooking, you can cover the pot with aluminum foil to prevent burning.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the stuffed onions in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
- Arrange the stuffed onions on a bed of lettuce or spinach leaves for a more elegant presentation.
- Serve with a dollop of yogurt or sour cream on top.
Garnishes:
- Fresh parsley or mint leaves
- Lemon wedges
Pairings:
- Sogan dolma pairs well with grilled meats, such as lamb or chicken.
Suggested side dishes:
- Tabouli salad
- Hummus and pita bread
- Roasted vegetables
Troubleshooting advice:
- If the rice is not cooked through after 45 minutes, add a little more water and continue cooking for another 10-15 minutes.
Food safety advice:
- Make sure to wash your hands and all utensils thoroughly before handling food.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Sogan dolma is a traditional Turkish dish that dates back to the Ottoman Empire.
Flavor profiles:
- Sogan dolma has a savory and slightly sweet flavor, with a nutty crunch from the pine nuts.
Serving suggestions:
- Serve sogan dolma as a main dish or as a side dish with other Turkish or Middle Eastern dishes.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Turkish