Mixed Stuffed Vegetables

Start by preparing the filling. In a large bowl, mix the washed and drained Mahmood Basmati rice with chopped onions and garlic. Add two tablespoons of tomato–pepper paste, grated tomatoes, and finely chopped parsley. Season with chili flakes, dried mint, black pepper, salt, and citric acid. Pour in olive oil and liquid sumac, then mix thoroughly by hand.

Prepare the vegetables by hollowing out the eggplants, zucchinis, and bell peppers. Cut off the tops of the tomatoes to use as lids. Blanch the vine leaves in hot water for a few minutes, then drain.

Line the bottom of a large pot with lamb ribs if desired. Stuff the hollowed vegetables loosely with the rice mixture (they will expand while cooking) and place their tops back on. Wrap the vine leaves with the same filling and arrange everything neatly in the pot.

For the sauce, dissolve one tablespoon of tomato–pepper paste in hot water. Add chili flakes, dried mint, and salt. Pour the sauce evenly over the stuffed vegetables, then add enough hot water to come halfway up the vegetables.

Cover the pot with a lid or a dolma weight plate. Cook gently over low heat for about 1 to 1½ hours. Once cooked, let it rest slightly before serving warm or at room temperature.