Dolma - Stuffed vegetables with rice and herbs.

Ingredients:

• 6 bell peppers (or a mix of zucchini, eggplant, and tomatoes)
• 1 cup rice, rinsed and drained
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup pine nuts (optional)
• 1/4 cup currants or raisins (optional)
• 2 tablespoons tomato paste
• 1/2 cup fresh herbs (parsley, dill, and mint), chopped
• 1 teaspoon dried mint
• 1 teaspoon ground cinnamon
• 1/2 teaspoon allspice
• Salt and pepper to taste
• 1/4 cup olive oil
• 2 cups vegetable or chicken broth
• Lemon slices, for serving

Directions:

1. Prepare the Vegetables:

   • Slice off the tops of the bell peppers and remove the seeds. If using zucchini or eggplant, hollow them out using a spoon.

2. Make the Filling:

   • Heat olive oil in a skillet over medium heat. Add onion and garlic, and sauté until translucent. Add pine nuts and currants, cooking until nuts are lightly toasted.
   • Stir in rice, tomato paste, herbs, dried mint, cinnamon, allspice, salt, and pepper. Cook for another 2-3 minutes.
   • Remove from heat. Let the mixture cool slightly before filling the vegetables.

3. Stuff the Vegetables:

   • Spoon the rice mixture into the hollowed-out vegetables, filling them up to 3/4 to allow room for the rice to expand.

4. Cook the Dolma:

   • Arrange the stuffed vegetables in a pot. Pour broth over them. Place a plate on top to keep them from opening up during cooking.
   • Cover the pot and simmer over low heat for about 40-50 minutes or until the rice is fully cooked and the vegetables are tender.

5. Serve:

   • Serve warm or at room temperature, garnished with lemon slices.