Intermediate Cook - Lengthy Cooking Time - Main Dish - Vegetarian - Vegan - Gluten-Free
Tomato season is upon us and I can barely contain my excitement at the thought of eating endless amounts of stuffed peppers and tomatoes. This dish, better known as "yemista" in Greek, is one that we only cook in the summer. The reason being that the flavor of the tomatoes significantly influences the dish and winter grown hot house tomatoes pale by comparison to those rippened in the sun.
Seasonality aside, the flavor of this dish is what will hook you. The secret lies in the mint. When combined with the onion, olive oil, and tomato, a particular flavor is created that is delicious and addictive, in a "Pringles" kind of a way...
Of any family recipe, this has been the most difficult one to document. Primarily because this dish is subject to a great degree of variability and my goal is to capture my mother-in-law's exact recipe. Anyone who has experience with a lifelong cook knows that their measurements are imprecise. Thankfully, after failing at this dish more times than I care to count, I believe I have finally identified all of the critical steps to help you make this traditional Greek recipe a success the first time around.
Ingredients (Serves 4)
** The amount of water is variable and greatly influenced by the type of rice you use. The quantity of water for this recipe is based on Arborio rice, which calls for 4 cups of water for each cup of rice
Cooking Time - 2 hours and 45 minutes