Stuffed tomatoes with raisins and pine nuts

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Recipe by Damaris Beems Course: MainsCuisine: Arabic




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We eat this together with one or more other vegetable dishes. The tomato itself is deliciously soft, but the rice is really the winner here. It has a great taste itself, but is also great together with another vegetable dish. The rice is so delicious that it deserves this special ‘packaging’. And… in the pan, most of the time there is some rice left that does not fit in the tomatoes… always a pleasant surprise the next day…


  • 8 tomatoes

  • 1 onion

  • 200 gram basmati rice

  • 450 ml vegetable broth

  • 1 table spoon sugar

  • 1 table spoon cinnamon

  • 1 table spoon piment

  • 1 table spoon dry mint

  • 1 table spoon dry oregano

  • 3 table spoons raisins

  • 3 table spoons pine nuts

  • 1 lemon, for its juice

  • olive oil

  • salt and pepper


  • Fry the onion in a pan with a thick bottom. Then add the rice and let each grain become nice and greasy. Then pour in 4.5 dl hot water and stir well. Put the lid on the pan and let the rice cook for 15 minutes. Then stir well and add all the spices. Stir well and let the rice rest for another 5 minutes with the lid on the pan. Then add the lemon juice, the raisins and the pine nuts. Stir well.
  • In the meantime, cut the cap off the top of the tomatoes and hollow out the tomatoes. You can use the inside of the tomato for another dish (such as the spinach with tomato). Place the tomatoes in an oven dish. Make sure they are placed against each other. Preheat the oven to 220 degrees.
  • When the rice is cooked, you can scoop it into the tomatoes. Then let them heat well in the oven for 25 – 30 minutes.

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