Turkish cuisine · Fish & Seafood

Kalamar Dolması

Squid tubes stuffed with rice, onions, dill and pine nuts, braised tender in tomato broth.

Ingredients · for 4 servings

• 8 squid tubes (about 12 cm each)
• 200 g long-grain rice
• 2 onions
• 40 g pine nuts
• 30 g currants
• 1 bunch dill
• 2 tbsp tomato paste
• 3 tomatoes
• 80 ml olive oil
• 1 tsp allspice
• 1 lemon
• 1 tsp salt

Instructions

1. Soak the rice in warm water for 20 min. and rinse; wash the squid tubes thoroughly inside and out, pat dry and keep the tip of each intact.
2. Finely dice the onions and sauté in half the olive oil for 8–10 min. until soft; add the pine nuts and toast for 2 min. until golden.
3. Stir in the drained rice, currants, allspice, salt, half the chopped dill and 1 tbsp tomato paste, pour in 100 ml water and cook covered for 8 min. until the rice is half done.
4. Fill the tubes only two-thirds full – the rice will swell further while braising – and close each opening with a toothpick.
5. Heat the remaining olive oil in a wide pot, cook the rest of the tomato paste for 1 min., add the diced tomatoes and 250 ml water; add the stuffed tubes and braise covered over gentle heat for 35–40 min. until they yield easily to a knife.
6. Remove the toothpicks, slice the tubes diagonally, spoon the broth over them, sprinkle with the remaining dill and serve lukewarm with lemon wedges.