Yalanchi (tomatoes Stuffed With Rice)

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 6 firm ripe tomatoes (medium to large)
• 2 -4 tablespoons olive oil
• 1 onion, finely chopped
• 1/2 cup raisins, soaked in warm water 10 minutes, drained
• 1/2 cup pine nuts
• 1/2 teaspoon cinnamon
• 4 1/2 cups cooked rice
• salt and pepper

Recipe

• 1 preheat oven to 350*.
• 2 cut a slice from top of each tomato, about1/4-1/2-inch down.
• 3 core and finely chop remaining tops.
• 4 scoop out tomatoes with a spoon and turn upside down on paper towels to drain. throw pulp and seeds away.
• 5 heat 2 tblsp. oil in large skillet on medium to high heat.
• 6 add onion and cook until soft, about 3 minutes. stir frequently.
• 7 add chopped tomato tops, raisins, pine nuts, and cinnamon. mix well.
• 8 reduce heat to low and simmer, about 2 minutes. remove from heat and add cooked rice. season with salt and pepper. mix gently until well blended.
• 9 fill tomatoes with mixture and set side by side in a greased baking dish. drizzle with remaining oil on tomatoes so they are well greased.
• 10 bake in oven until tender but still firm, about 25 minutes.
• 11 serve warm or at room temperature for best flavor.