Tomatoes Stuffed With Bulgur And Pine Nuts
Serves: 6
Rowena Kautzer
1 January 1970
Based on User reviews:
46
Spice
47
Sweetness
49
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
6 large
Tomatoes (3 lb)1.25 tsps
Salt1.5 cups
Water1 cup
Extra-Virgin Olive Oil1 cup
Pine Nut1 large
Onion (finely chopped)1 tsp
Black Pepper1 cup
Currants (dried)2 tbsps
Dill (chopped fresh)2 tbsps
Lemon Juice (fresh)Directions:
1
Cut off and discard top third of tomatoes and scoop out insides (leave shells intact for stuffing), transferring to a sieve set over a bowl to drain excess liquid
2
Coarsely chop tomato from sieve and reserve for making braised eggplant
3
Sprinkle insides of tomato shells with 1/2 teaspoon salt and drain upside down on a rack set in a pan while preparing filling
4
Simmer lentils in 1/2 cup water in a small saucepan until just tender, 18 to 20 minutes
5
Drain in a sieve, then rinse under cold water and drain well
6
Heat oil in a 5-quart heavy pot over moderate heat until hot, then cook pine nuts, stirring, until golden, about 2 minutes
7
Transfer with a slotted spoon to paper towels to drain
8
Cook onion in oil remaining in pot over moderate heat, stirring occasionally, until softened but not browned, 6 to 8 minutes
9
Add bulgur, chard, remaining 3/4 teaspoon salt, and pepper and cook, stirring, until greens are wilted, about 2 minutes
10
Add remaining cup water, then remove from heat and let stand, covered, until bulgur is tender, about 30 minutes
11
Stir in pine nuts, currants, parsley, dill, lemon juice, lentils, and salt and pepper to taste
12
Spoon filling into tomato shells
13
Cut off and discard top third of tomatoes and scoop out insides (leave shells intact for stuffing), transferring to a sieve set over a bowl to drain excess liquid
14
Coarsely chop tomato from sieve and reserve for making braised eggplant
15
Sprinkle insides of tomato shells with 1/2 teaspoon salt and drain upside down on a rack set in a pan while preparing filling
16
Simmer lentils in 1/2 cup water in a small saucepan until just tender, 18 to 20 minutes
17
Drain in a sieve, then rinse under cold water and drain well
18
Heat oil in a 5-quart heavy pot over moderate heat until hot, then cook pine nuts, stirring, until golden, about 2 minutes
19
Transfer with a slotted spoon to paper towels to drain
20
Cook onion in oil remaining in pot over moderate heat, stirring occasionally, until softened but not browned, 6 to 8 minutes
21
Add bulgur, chard, remaining 3/4 teaspoon salt, and pepper and cook, stirring, until greens are wilted, about 2 minutes
22
Add remaining cup water, then remove from heat and let stand, covered, until bulgur is tender, about 30 minutes
23
Stir in pine nuts, currants, parsley, dill, lemon juice, lentils, and salt and pepper to taste
24
Spoon filling into tomato shells