Enginar Dolması

Enginar Dolması is a delightful Turkish dish featuring artichokes stuffed with a flavorful mixture of rice, herbs, and spices. This vegetarian dish is not only visually appealing but also rich in taste and nutrients.

Ingredients

• Artichokes - 2 whole
• Short-grain rice - 100 grams
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Fresh dill - 2 tablespoons, chopped
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 2 tablespoons
• Olive oil - 4 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Vegetable broth - 250 ml
• Pine nuts - 30 grams, toasted

Steps

1. Prepare the artichokes by trimming the stems and removing the tough outer leaves. Cut the top off and scoop out the choke in the center, then soak them in a bowl of water with lemon juice to prevent browning.
2. In a pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
3. Add the short-grain rice to the pan and stir for a couple of minutes to toast the rice lightly.
4. Pour in the vegetable broth, add the salt, black pepper, dill, parsley, and toasted pine nuts. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes until the rice is cooked and the liquid is absorbed.
5. Once the rice mixture is ready, carefully stuff each artichoke with the rice filling, pressing down gently to pack it in.
6. Arrange the stuffed artichokes in a pot, drizzle with the remaining 2 tablespoons of olive oil and add enough water to cover the bottom of the pot. Cover and cook on low heat for about 30 minutes until the artichokes are tender.
7. Serve warm, drizzling with a little extra lemon juice if desired.

Nutrition

• Calories: 350
• Protein: 8 g
• Carbs: 55 g
• Fiber: 8 g
• Sugar: 2 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.4 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Contains antioxidants that may help reduce inflammation.

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