Aegean Olive Oil Vegetable Platter — Karisik Zeytinyagli Tabagi
Aegean olive-oil platter combining slow-braised stuffed vine leaves, dolma-style stuffed peppers, and silky leek with rice in lemon-dill broth, served chilled or warm with bread for a vegan centrepiece.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse and pat dry 200g vine leaves. Halve 2 medium leeks lengthwise, wash, slice into 3cm half-moons. Slice tops off 4 capsicums, reserve as lids. Dice 240g onion, mince 6 garlic cloves. Chop 30g parsley and 20g dill. Halve 2 small lemons. Toast 60g pine nuts in a dry pan 2–3 minutes until fragrant, set aside.
Saute
Heat 60ml olive oil in a large wide saucepan over medium heat 1 minute. Add onion, garlic, and pine nuts; cook 6–7 minutes until onion softens and nuts turn deep golden.
Build 1
Stir 200g basmati rice, 40g currants, 1 tsp allspice, 1 tsp cinnamon, 1 tsp salt, and 1 tsp pepper into the pan over medium heat 1–2 minutes until rice glistens. Off heat, fold in half the parsley and dill until evenly coated.
Wrap
Cool filling 8–10 minutes. Place 1 tsp filling at the rib end of each vine leaf, fold sides inward, roll into cigar shapes. Stuff remaining filling into capsicums, replace lids.
Build 2
Layer leek half-moons in a heavy large pan, place capsicums upright on top, pack vine rolls seam-side down around peppers until snugly filled. Whisk 600ml hot stock, 60ml olive oil, juice from 1 lemon, 2 tbsp pomegranate molasses, 2 tsp dried mint, and 1 tsp salt; pour over pan.
Simmer
Cover and simmer over low heat 35–40 minutes until rice is tender, broth has reduced by half, and vegetables are soft. Off heat, let rest covered 5 minutes.
Plate
Arrange capsicums, vine rolls, and leeks on a deep platter. Spoon broth over, scatter remaining herbs, squeeze second lemon over top, serve with crusty bread.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.