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Yalanchi Stuffed Tomatoes Recipe

Ingredients

How to make it

  • Equipment: Paper towels, large-size skillet, mixing spoon, teaspoon, nonstick or greased 9-inch baking pan.
  • Cut a slice from the top of each tomato, about 1/4 to 1/2 inch down. Core and finely chop tops. Scoop out tomatoes and turn upside down on paper towels to drain. Refrigerate pulp to use at another time.
  • Heat 2 Tbs. oil in large skillet over medium-high heat. Add onion and cook until soft, about 3 minutes; stir frequently.
  • Add chopped tomato tops, raisins, pine nuts, and cinnamon and mix well. Reduce heat to simmer for about 2 minutes.
  • Remove from heat, and add cooked rice and salt and pepper to taste; mix gently until well blended.
  • Preheat oven to 350° F.
  • Fill tomatoes with mixture and set side-by-side in baking pan.
  • Dab remaining oil on tomatoes so they are well greased. Bake in oven until tender but still firm (about 25 minutes).
  • Serve warm or at room temperature for best flavor. Serves 6.

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The Cook

amatullah Perth, AU

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