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Polítika Gemistá with Pine Nuts and Raisins

Polítika Gemistá is a refined variation of the classic Greek stuffed vegetables, infused with the rich culinary traditions of Constantinople. This version omits ground meat, instead highlighting the natural sweetness of raisins and the nutty depth of toasted pine nuts. The filling, a fragrant blend of rice, fresh herbs, and finely chopped vegetable pulp, absorbs the flavors of the slow-roasted tomatoes, peppers, zucchini, and eggplants. The dish is completed with golden-roasted potato wedges nestled between the stuffed vegetables, soaking up the aromatic juices. Traditionally served at room temperature, Polítika Gemistá is a perfect dish for gatherings, offering a balance of comforting textures and vibrant Mediterranean flavors. Whether enjoyed as a main course or part of a larger spread, this dish embodies the essence of Greek home cooking—simple, wholesome, and deeply satisfying.

Dinner | Greek | Dairy-Free | Egg-Free | Gluten-Free | Halal | Kosher | Shellfish-Free | Soy-Free | Vegan | Stuffed Vegetable | Baking Dish | Cutting Board | Food Processor | Pine Nut | Raisin | Rice | Tomato | Baking | Mixing | Family Gathering | Slow
Time to complete

Prep

30min

Cook

1h

Wait

1h

Total

2h 30min

Ingredients (Makes 6 portions)

Ingredients

  • 3 medium ripe but firm tomatoes (about 450 g / 1 lb)
  • 3 round green bell peppers (about 360 g / 12.7 oz)
  • 2 medium round zucchini (about 300 g / 10.6 oz)
  • 2 small eggplants, preferably globe variety (about 320 g / 11.3 oz)
  • 2 medium potatoes, cut into wedges (about 400 g / 14 oz)
  • 2 tomatoes, grated with their juices (about 300 g / 10.6 oz)
  • 10 tbsp Carolina rice (about 150 g / 5.3 oz)
  • 5 medium onions, grated (about 400 g / 14 oz)
  • 2 tbsp toasted pine nuts
  • 1 tbsp Corinthian black raisins
  • ½ bunch parsley leaves, finely chopped
  • ½ bunch dill, finely chopped (stems removed)
  • Leaves from 1 bunch fresh mint, finely chopped
  • Salt and freshly ground black pepper, to taste

Olive Oil

  • 70 ml (4 ¾ tbsp) extra virgin olive oil
  • 80 ml (5 ⅓ tbsp) extra virgin olive oil
Nutrition Information (per 100g)
  • Calories: 120
  • Fat: 6
  • Protein: 2.5
  • Carbohydrates: 15
  • Fiber: 2.8
Directions

Preparing the Vegetables

  • 1. Arrange all vegetables in a baking dish that fits them snugly.
  • 2. Cut a lid from the stem side of each vegetable and scoop out the pulp using a spoon. Remove and discard the seeds from the bell peppers.

Preparing the Filling

  • 3. Finely chop the vegetable pulp on a cutting board or pulse briefly in a food processor, ensuring it remains textured and not pureed.
  • 4. In a large bowl, combine the chopped vegetable pulp with grated tomatoes, rice, onions, pine nuts, raisins, parsley, dill, mint, salt, and pepper. Mix well.

Stuffing the Vegetables

  • 5. Fill each vegetable with the mixture, leaving a 2 cm (¾ inch) gap at the top to allow the rice to expand.
  • 6. Cover each vegetable with its lid and place them back in the baking dish.

Baking the Dish

  • 7. Distribute any leftover filling between the vegetables in the dish. Add the potato wedges around them.
  • 8. Pour 400 ml (1 ⅔ cups) water into the dish and drizzle with the olive oil.
  • 9. Bake at 180°C (350°F) for about 1 hour, until the filling is tender and the vegetables are evenly browned.

Final Touches

  • 10. Check the rice for doneness. If needed, add 120 ml (½ cup) hot water and continue baking until fully cooked.
  • 11. Remove from the oven and let rest for at least 1 hour before serving to allow flavors to meld.
Cookix's Secrets

Alternative Cooking Method

  • Instead of baking, cook the stuffed vegetables in a covered pot with a little water for a softer texture.

Alternative Proteins

  • For a protein boost, mix in cooked lentils or chickpeas into the filling.

Bold Flavor Enhancements

  • Incorporate a pinch of cinnamon or allspice into the filling for a warm, aromatic touch.

Cooking Technique

  • Let the dish rest before serving to enhance the flavors and texture.

Healthier Version

  • Replace white rice with brown rice or quinoa for added fiber and nutrients.

Ingredient Preparation

  • Use firm, ripe tomatoes to prevent them from collapsing during baking.

Ingredient Substitutions

  • Use golden raisins instead of black raisins for a milder sweetness.

Seasonal Tweaks

  • Add finely chopped seasonal vegetables like carrots or bell peppers to the filling for extra flavor.

Serving Suggestions

  • Serve at room temperature with a drizzle of olive oil and a side of Greek yogurt or tzatziki.