Stella's Yemista - Greek Peppers stuffed with Rice, Pine Nuts, Currants & Herbs
Stella's Yemista comes straight from the wonderful Greek cooking website of my friend Christine Polyzos Kali Orexi Melbourne. It's herby, sweet, nutty and absolutely delicious. For a step by step video, please click here
Ingredients
- 80 g pine nuts
- 250 ml extra virgin olive oil (EVOO)
- 3 large onions or 4 medium onions, finely diced (approximately 750g diced brown onions)
- 80 g blackcurrants
- 350 g medium grain rice
- 2 tsp cracked black pepper
- 1 tbs salt
- 330 ml water x 2
- Approximately 50g mint leaves, finely chopped
- Approximately 140g dill fronds and tender stalks, finely chopped
- Approximately 130g parsley leaves and tender stalks, finely chopped
- 8-10 medium yellow capsicum (bell peppers)
Instructions
Preparing the filling
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Add the oil and the pine nuts to a large pot
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Heat on medium-high heat till the pine nuts begin to brown
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Add the onions and sauté them until translucent
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Add the blackcurrants, rice, salt and pepper
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Stir through 330ml of water and cook it all off
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Remove the pot from the heat and stir through all the herbs
Preparing the yemista
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Cut out the stalk, along with a little surrounding flesh, from the top of the capsicums and remove the seeds and veins from the capsicums. Retain the capsicum lids.
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Remove the lid from each capsicum in turn and lightly spoon the filling mixture into the capsicum (do not press down on the filling and overfill the capsicum, as the rice needs room to expand). Replace the lid on the capsicum.
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Place the capsicum (preferably sitting upright) in a medium to large baking dish
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Continue to fill all the capsicums and add them to the baking dish
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Add 330ml water to the baking dish
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Cover with slightly vented foil and bake for 1 hour at 200°C fan-forced
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Remove the foil and bake for a further 15-20 minutes, until all the water in the pan has cooked off and the yemista have browned a little
Serving the yemista
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Allow the yemista to cool and rest for at least 6 - 8 hours
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Transfer the yemista to a serving platter with raised edges
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Remove the lids from the yemista and spoon some of the olive oil from the baking dish into each of the yemista
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Serve as a main dish or as a side to your preferred meat dish, with or without Greek oghurt
Kali Orexi!