Three Sisters Dolma (Üç Bacı Dolması) — Eggplant, pepper, and tomato dolma cooked in one pot

• 6small eggplants (each about 140–160 g, similar size for even cooking)
• 6sweet green bell peppers (each about 110–130 g)
• 6medium tomatoes (each about 140–160 g, firm-ripe)
• 18 gfine salt (for salting eggplant and seasoning filling)
• 2 tspground black pepper
• 1 tspground cumin (optional but traditional in many homes)
• 2 tspground sumac (for gentle tang)
• 60 gshort-grain rice (rinsed well)
• 350 gground lamb (or 80/20 beef)
• 200 gyellow onion (finely grated or very finely minced)
• 25 gfresh cilantro (finely chopped)
• 15 gfresh dill (finely chopped)
• 8 gfresh mint (finely chopped)
• 30 gunsalted butter (classic richness; can be replaced with oil)
• 15 mlolive oil (for the pot base and sheen)
• 30 gtomato paste
• 350 mlwater (for simmering liquid)
• 15 mlfresh lemon juice (brightens the pot at the end)
• 3 clovegarlic cloves (finely grated)

Instructions

1. 1

   Prepare the vegetables so they can be stuffed neatly and cook evenly. Slice a thin “lid” off each eggplant, pepper, and tomato, keeping the tops to cover later. With a small spoon, hollow the eggplants leaving about 8–10 mm walls, core and de-seed the peppers, and scoop tomato pulp into a bowl for the sauce.

2. 2

   Salt the eggplants to remove bitterness and help them soften without collapsing. Sprinkle 12 g of the salt inside the hollowed eggplants and set them cut-side down for 20 minutes. Rinse quickly and pat dry well so the filling adheres and the pot doesn’t become watery.

3. 3

   Make the filling by combining meat, rice, onion, and herbs until evenly distributed. In a bowl, mix the ground lamb, rinsed rice, grated onion, cilantro, dill, mint, 6 g salt, black pepper, cumin, and sumac. Knead for 2 minutes until the mixture becomes slightly tacky, which helps it hold together during simmering.

4. 4

   Stuff the vegetables with a light hand so the rice has room to expand. Fill each eggplant, pepper, and tomato to about 85–90% capacity, then set the reserved lids back on top. If any filling remains, shape it into 3–4 small meatballs and plan to tuck them into the pot.

5. 5

   Build a gentle, flavorful simmering base in a wide pot so the dolma cook in shared juices. Melt the butter with the olive oil over medium heat, then stir in garlic and tomato paste for 45 seconds to remove rawness. Add the reserved tomato pulp and water, bring to a simmer, and scrape the bottom to dissolve any concentrated paste.

6. 6

   Arrange the three sisters snugly so they don’t tip and spill. Place eggplants first (they are sturdier), then peppers, then tomatoes on top; tuck any meatballs into open spaces. Cover with a heatproof plate or a dolma weight, then put on the lid to keep everything compact and moist.

7. 7

   Simmer slowly until the vegetables are tender and the rice is fully cooked. Cook on low heat for 55–65 minutes, keeping the liquid at a gentle bubble rather than a boil. Halfway through, rotate the pot once for even heat, and add 50 ml water only if the simmering liquid drops below 1 cm.

8. 8

   Finish the pot so the flavors taste bright, not heavy. Turn off the heat, drizzle in the lemon juice, and rest the dolma covered for 10 minutes to settle the juices. Serve warm with spooned sauce from the bottom of the pot over each piece for a glossy, savory finish.