How much water to use when cooking dehydrated stuffed vegetables
The correct amount of water determines the consistency of the stuffed vegetables: too much dilutes the aroma and too little leaves the rice hard.
One of the most important details for achieving the perfect texture is the amount of water. Too much dilutes the aroma of the filling and spices, while too little leaves the rice and vegetables hard. When the filling contains uncooked rice, keep in mind that the rice will absorb water during cooking. Therefore, it's best to add it gradually, depending on the size of the vegetables and the cooking time.
With stuffed dried vegetables, the liquid doesn't need to completely cover them. For about 8 to 10 dried eggplants and peppers, 1.5 to 2 cups of hot water is sufficient. You can increase the volume slightly as you add more rice or make the vegetables larger. A good starting point is when the water reaches halfway up the vegetables. If it evaporates completely, you can add more hot water gradually.
Raw rice swells, so don't fill the vegetables to the brim and allow extra liquid. For a filling of approximately 1 cup of raw rice, the total liquid will depend on the oil and other ingredients in the recipe. Instead of pouring water directly onto the vegetables, it's more controlled to add it hot around the edge of the pot. This way, the flavor isn't diluted and the rice cooks properly.
Water also contributes to the flavor. Adding olive oil, tomato paste, lemon juice, or sumac water to the cooking liquid can enhance the flavor. If using acidic ingredients, reduce the amount of water accordingly to prevent the vegetables from becoming too acidic. Adding boiling water prevents a sudden drop in temperature, and with the lid closed and the heat low, the water is absorbed gradually, softening the vegetables.