• Fe291b5c3fc223383fe35bb358d7b75d

Dolma

In Persia the marriage of sour fruits, such as quince, and meats is found in many traditional dishes. Also, Persians stuffed the peeled and cored quinces with meat and transformed them into Dolma. The following recipe of stuffed quinces is wonderful as a first dish.

Prep
Cook
Serves 14people
Ingredients
1
15- to 16-ounce jar grape leaves (see Note), drained
1
pound ground lamb
2
cups of instant brown rice
1/3
cup minced fresh parsley
2
tablespoon minced fresh mint or 2 teaspoons dried
1
tablespoon dried marjoram leaves
1
tablespoon extra-virgin olive oi
2
teaspoons ground cinnamon
2
teaspoons ground cumin
1
teaspoon salt
3/4
teaspoon freshly ground pepper
1/2
teaspoon ground allspice
4
tablespoons lemon juice, plus lemon wedges for serving
Plain yogurt for serving
Directions
1.
Put a large saucepan of water on to boil. Remove grape leaves from the jar and unroll. Separate into two piles—one of whole leaves and one with any torn leaves or pieces of leaves. The whole leaves will be used for rolling. Set aside the others for Step 5.
2.
Cook the whole grape leaves in the boiling water for 5 minutes; drain in a colander.
3.
To prepare filling: Combine lamb, rice, parsley, mint, marjoram, oil, cinnamon, cumin, salt, pepper and allspice in a medium bowl until well combined.
4.
To assemble grape leaves: Lay a clean kitchen towel on a work surface. Place 4 to 6 whole grape leaves at a time on the towel with the stem-side up and stem end pointing toward you. Pinch or trim off any long or tough stems. Depending on the size of the leaf, shape 2 teaspoons to 1 tablespoon of the filling into a 1½- to 2-inch log and place it on the leaf, perpendicular to the stem end. Roll the end of the leaf over the filling, tuck in the sides and roll tightly into a cigar shape. Repeat with the remaining grape leaves and filling. (You may have filling or grape leaves left over.)
5.
Place the torn or very small leftover grape leaves in a large saucepan, covering the bottom completely; this will prevent the stuffed leaves from sticking as they cook. (No leftover leaves? See Tips.) Place about half of the stuffed grape leaves in one tight layer in the pan and drizzle with 2 tablespoons lemon juice.
6.
Place the largest heatproof plate you have that will fit in the pot on top of the grape leaves. Place a small-to-medium heatproof bowl on top of the plate and fill it three-quarters full with water (this will act as a weight to keep the grape leaves submerged). Add water to the pan until it reaches the rim of the plate. Timing: Bring to a boil, then reduce heat to a simmer. Cook until the rice is tender, adding water as necessary to keep the grape leaves submerged, about 45 minutes. (To check if the rice is done, carefully remove the bowl and plate, take out one stuffed grape leaf using a slotted spoon and cut it open.)
7.
Carefully remove the bowl and plate, then transfer the grape leaves from the water using a slotted spoon. Serve warm with lemon wedges and yogurt for dipping, if desired.

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