Lamb & Rice Dolma
Azerbaijan style grape leaf wraps filled with lamb, rice, and herbs.
Ingredients
Stuffing
- 30 grams dried yellow split peas
- 100 grams arborio
- ¾ onion, sliced
- ½ tsp turmeric
- 300 gram ground lamb
- ½ cup parsley, shopped
- ½ cup dill, chopped
- ½ cup tarragon, chopped
- 2 green onions, chopped
- ½ tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp cloves
- ¼ onion, finely grated
Assembly
- 25 large jarred vine leaves
- 30 grams sugar
- 1 lemon, juiced
- 2 tbsp butter
- 1 pinch safflower threads
- Salt & pepper
Instructions
Stuffing
- Bring a medium saucepot of water to a boil and add the yellow split peas. Boil for 10 minutes. Add the rice and cook for another 5-10, until rice is cooked and peas are almost cooked. Drain and set aside to cool.
- In a frying pan, fry sliced onions in oil until golden. Add the turmeric and season with salt & pepper. Remove onion from the pan and set aside.
- In the same frying pan, add the ground lamb and brown. Drain off the excess fat.
- In a large mixing bowl, add the browned lamb, herbs, fried onions, fresh grated onions, and rice/pea mixture. Add spices and combine into a harmonious mix.
Assembly
- Preheat the oven to 325°F.
- In a small saucepan, add the butter, sugar, saffron, and lemon juice. Bring to a boil to dissolve sugar and then set aside.
- For the vine leaves, if using jarred remove the leaves from the jar and place in a bowl of cold water. This will help wash off some of the preserving liquid and separate the leaves from one another. Grease a 9x9 baking dish or pie plate and then line with 4-5 vine leaves to make a base.
- To make the dolmas, lay one leaf onto a clean kitchen towel and pat dry. The leaf should be laid upside down so the firmer side of the stem is facing you. Trim the stem off and any firm parts of the vein. Place a golfball sized amount of filling at the base of the leaf, then fold over the sides and tightly roll into a small cylinder, and repeat.
- Pack the dolmas in the baking tray tightly together, then cover with the butter/sugar sauce. Cover the dolmas with more vine leaves or aluminum foil, then bake at 325°F for about 1 hour. Remove the foil and serve with a cool yogurt dip.
- Dolmas can also be enjoyed cold the following day.