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Saffron baked stuffed tomatoes with fresh mint & soured cream

07 August 2013


  • basmati rice 100g, rinsed in cold water
  • 12 large beef tomatoes
  • 1 large onion, finely chopped
  • 1 tbsp vegetable or sunflower oil
  • 75g butter
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 2 tbsp sultanas
  • 2 tbsp pine nuts
  • 300g minced lamb
  • a heaped handful of shelled broad beans
  • 2 tsp of dill
  • 2 tsp ground coriander
  • 3 tbsp fresh parsley
  • 4 tbsp lemon juice
  • 1 tbsp golden caster sugar
  • a good pinch of saffron
  • soured cream and fresh mint to serve
  • Flatbread and salad (optional)
  1. Heat the oven to 190c/fan170c/gas5. Simmer the rice in salted water for about 7 mins- until tender on the outside but still just a little firm to the bite, and drain
  2. Cut the tops off the tomatoes and hollow out, keeping the chopped pulp and lids - and season the insides. Fry the onion in the oil and add 1/3 of the butter until it browns, then stir in the spices, sultanas, pine nuts and minced lamb, and gently fry for 10 minutes. Stir in the reserved tomato pulp, broad beans and herbs. Remove from the heat and season.
  3. Stuff the mixture into the hollowed tomatoes, and replace the lids. Pack into a shallow, buttered baking dish, adding the lemon juice, then the sugar, saffron, and blobs of remaining butter - all scattered in between the tomatoes. Bake in the oven for 25-30 minutes.
  4. Serve hot with the soured cream and fresh mint, salad and.

PER SERVING 203 kcals, protein 7.6g, carbs 16.2g fat 11.7g, sat fat 5.2g, fibre 2.2g, salt 0.2g


Posted: 07/08/2013 13:59:31 by Sara

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