Hazaragi Stuffed Tomatoes (Dolma-e Gojeh)
Dolma-e Gojeh is a traditional Hazaragi dish that features tomatoes stuffed with a flavorful mixture of rice, ground meat, and aromatic spices. This dish is a popular choice for special occasions and gatherings in Hazaragi cuisine.
Ingredients
- 4 large tomatoes
- 1 cup cooked rice
- 1/2 lb ground beef or lamb
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup chicken or vegetable broth
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the tomatoes and scoop out the pulp and seeds. Sprinkle the insides with salt and let them drain upside down on a paper towel.
- In a bowl, mix the cooked rice, ground meat, onion, garlic, parsley, mint, cumin, coriander, cinnamon, salt, and pepper.
- Stuff the tomato shells with the rice and meat mixture.
- Place the stuffed tomatoes in a baking dish, drizzle with olive oil, and pour the broth into the bottom of the dish.
- Cover the dish with foil and bake for 45 minutes. Then, remove the foil and bake for an additional 15 minutes until the tomatoes are tender and the filling is cooked through.
- Serve the Dolma-e Gojeh hot and enjoy!
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 15g
- Carbohydrates
- 30g
- Fat
- 12g
Supplies
Baking dish Foil Paper towels
Tools
Knife Cutting board Bowl Measuring cups and spoons
Serving suggestions
Dolma-e Gojeh pairs well with a side of yogurt, fresh salad, and warm bread.
Tips & tricks
For a vegetarian version, you can replace the ground meat with additional vegetables or tofu.
Cost
$15