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Stuffed vegetables (dolma) mixture: 3 cups Egyptian rice 2 onions 2 chopped tomatoes (drain the excess water) 3 tablespoons pomegranate molasses 1 bunch of parsley 1 bunch of coriander ½ bunch of dill ½ cup concentrated tomato sauce Spices (salt/black pepper cumin/coriander/chili/dried mint) ½ teaspoon sugar 3 cloves of minced garlic ½ cup olive oil (or a mixture of oil and butter) Liquid to soak the stuffed vegetables: 2 cups boiling water 1 vegetable stock cube 1 tablespoon pomegranate molasses 1 tablespoon hot sauce A pinch of salt Vegetables for stuffing: eggplant/zucchini/pepper/tomato/onion