Armenian Stuffed Tomatoes - Armenian recipes

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Armenian Stuffed Tomatoes

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Yield:

Ingredients:


12	smallish round tomatoes
3 cup	steamed or boiled white or brown rice
1 lrg	onion, chopped finely
1 lrg	leek, green part removed and finely chopped
1/2 cup	toasted pine nuts
3/4 cup	currants
1/2 cup	parsley, chopped
20 ml	mint, chopped
3/4 tsp	sea salt
1/2 tsp	black pepper
80 ml	olive oil
1 cup	vegetable stock
1/2 cup	white wine

Method:

With a sharp knife, slice the tops off the tomatoes, and scoop out as much flesh as possible without damaging the exterior of the tomato. Chop the tomato pulp finely.

Heat the olive oil and cook the chopped onion until slightly golden. Add the rice, tomato pulp, nuts, currants, parsley, mint, salt and pepper and saute until the mixture is hot and well flavoured.

Fill each tomato with the rice mixture and replace the tops of the tomatoes.

Bake at 180c. for 15 minutes. Spoon the liquid over the tomatoes and serve.

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