Lalli's Turkish Pilaf Tomatoes Recipe

Summary

Preparation Time5 MinCooking Time30 Min
Ready In35 MinDifficulty LevelBit Difficult
Health IndexAverageServings2
CuisineCourse
MethodDish
SpecialityMain Ingredient
Interest Group

Ingredients

 Ripe tomatoes72 Ounce (6 Large Ones, About 12 Ounces Each)
 Coarse salt To Taste
 Dried cherries1⁄3 Cup (5.33 tbs)
 Golden raisins1⁄3 Cup (5.33 tbs)
 Dried apricots1⁄3 Cup (5.33 tbs), cut into 1/4-inch dice
 Water1 Cup (16 tbs) (Boiling)
 Olive oil2 Tablespoon
 Onion1 Small, cut into 1/4-inch dice
 Walnuts1⁄2 Cup (8 tbs), chopped
 Blanched almonds1⁄2 Cup (8 tbs), chopped, blanched
 Rice3 Cup (48 tbs), cooked (About 3/4 Cup Raw, Brown Or White)
 Apricot preserves2 Tablespoon
 Orange juice2 Tablespoon
 Honey2 Tablespoon
 Cinnamon1⁄2 Teaspoon, ground (Plus More For Sprinkling)
 Allspice1⁄2 Teaspoon, ground
 Fresh mint leaves1⁄2 Cup (8 tbs), chopped
 Mint sprig6 (For Garnish)

Nutrition Facts

Serving size

Calories 2050 Calories from Fat 460

% Daily Value*

Total Fat 54 g83.3%

Saturated Fat 5.9 g29.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 255.1 mg10.6%

Total Carbohydrates 361 g120.4%

Dietary Fiber 28.2 g113%

Sugars 95.7 g

Protein 44 g88.4%

Vitamin A 203.9% Vitamin C 255.2%

Calcium 40.3% Iron 54.9%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Cut a small slice from the tops of the tomatoes.
2. With the help of a teaspoon, scoop out the pulp; leave the 1/2-inch-thick wall.
3. Chop the pulp coarsely and reserve ½ cup.
4. Discard seeds; as much as possible.
5. Season inside tomato with coarse salt.
6. On a paper towel, place the tomatoes with the cut side down for 30 minutes to drain water.
7. In a bowl, place dry fruits and pour enough boiling water to cover.
8. Let them soak for 30 minutes and drain well.
9. Preheat the oven to 350° F.

MAKING
10. In a large heavy saucepan, heat oil over medium-low heat.
11. Stir in the onion and cook for 5-7 minutes until wilted.
12. Add nuts.
13. Stir and cook for another 5 minutes.
14. Remove the saucepan from heat.
15. Pour 1/2 cup reserved tomato pulp, drained fruit, cooked rice, preserves, orange juice, honey, spices, chopped mint, and coarse salt to taste to the nut mixture; stir well.

FINALISING
16. In a shallow baking dish, large enough to hold the tomatoes grease the bottom lightly.
17. Stuff with 1/2 cup of the rice mixture into each tomato shell.
18. Place in the pre-pared oven.
19. Lightly sprinkle the tomatoes with cinnamon.
20. Bake for about 20 minutes until the tomatoes are just tender and heated through.

SERVING
21. Garnish with mint sprigs.
22. Serve hot or at room temperature.
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