Palneni Domati — Bulgarian Stuffed Tomatoes
A stunning Bulgarian classic: ripe, plump tomatoes hollowed out and filled with a fragrant mixture of fluffy rice, fresh herbs, and aromatic vegetables, then slowly baked until tender and juicy. The rice absorbs all the sweet, sun-ripened tomato juices, bursting with fresh, bright flavours. Beautiful enough for a feast, simple enough for everyday — naturally plant-based and utterly delicious!
Shared by harzel
Time
65 min
Serves
6
Difficulty
medium
🛒 Ingredients
- #Tomatoes & Base;
- 6 large, firm, ripe tomatoes.. ¾ cup long-grain white rice — rinsed well
- 1 medium onion — finely chopped.. 1 small carrot — finely grated
- 1–2 garlic cloves — minced
- #Filling & Seasoning;
- 3–4 tbsp sunflower oil or olive oil.. 1½ cups vegetable broth
- ½ tsp sea salt — plus extra for tomato insides.. ½ tsp black pepper
- 1 tsp dried mint (Bulgarian style, or oregano).. ½ tsp paprika (sweet, mild)
- #Fresh Herbs;
- 3 tbsp fresh parsley — finely chopped.. 2 tbsp fresh dill — finely chopped
- Optional: 1 tbsp fresh mint — chopped
- #For Baking;
- Extra oil for drizzling
- ½ cup water or vegetable broth — for the baking dish
👩🍳 Instructions
- 1
Prepare the tomatoes: Wash tomatoes. Cut off the top “lid” (keep it!). Scoop out the pulp and seeds carefully using a spoon — don’t pierce the skin. Lightly salt the inside of each tomato and place them upside down on a plate to drain excess juice for 10 minutes. Save the tomato pulp — chop it and add to the filling!
- 2
Make the filling: Heat oil in a pan over medium heat. Sauté onion 3–4 minutes until soft. Add carrot and cook 2 minutes. Add garlic and cook 30 seconds. Stir in rice, chopped tomato pulp, salt, pepper, paprika, and dried mint. Cook 2–3 minutes, stirring, until rice looks glossy.
- 3
Pre-cook slightly: Pour in ½ cup vegetable broth. Simmer gently 5–7 minutes until liquid is mostly absorbed — rice will be half-cooked. Remove from heat, stir in fresh parsley, dill, and mint. Taste and adjust seasoning.
- 4
Stuff the tomatoes: Spoon the warm filling into the tomato shells — leave about ½ cm space at the top so rice can expand while baking. Place the tomato “lids” back on top. Arrange snugly in a greased baking dish.
- 5
Bake to perfection: Pour ½ cup water or broth into the bottom of the dish. Drizzle tomatoes lightly with oil. Bake at 180°C (350°F) for 40–45 minutes — until tomatoes are soft and rice inside is fully cooked. Check halfway; add a little more broth if the dish looks dry.
- 6
Rest & serve: Let stand 10 minutes before serving — flavours settle and juices thicken. Serve warm or at room temperature!