Turkish · Dinner
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.
$$
30 minsPrep
55 minsCook
85 minsTotal
HardLevel
Nutrition per serving
520Calories
14gProtein
28gFat
58gCarbs
12gSugar
8gFiber
880mgSodium
0mgChol
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Instructions
1
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.
2
Saute
Heat 60ml olive oil in a wide saucepan over medium heat 1 minute. Add onion, garlic, and pine nuts; cook 5–6 minutes until onion softens and nuts turn deep golden.
3
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 minute until rice glistens. Off heat, fold in half the parsley and dill until evenly coated.
4
Wrap
Cool filling 8 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.
5
Build 2
Layer leek half-moons in a large heavy 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.
6
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.
7
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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 200g (7.1 oz / brined) vine leaves
- 4 medium green bell peppers
- 2 medium leeks
- 200g (7.1 oz) basmati rice
- 240g (8.5 oz) yellow onion
- 6 garlic cloves
- 60g (2.1 oz) pine nuts
- 40g (1.4 oz) dried currants
- 2 tsp dried mint
- 1 tsp ground allspice
- 1 tsp ground cinnamon
- 2 tsp fine sea salt
- 1 tsp ground black pepper
- 120ml (1/2 cup) extra-virgin olive oil
- 600ml (2 1/2 cup) vegetable stock
- 2 small lemons
- 30g (small handful) flat-leaf parsley
- 20g (small handful) fresh dill
- 2 tbsp pomegranate molasses
- 2 pieces crusty country bread