Armenian Dolma with Ground Meat

Method

1. Rinse the rice and set aside.
2. In a bowl, mix the rice with chopped onion, parsley, dill, cumin, coriander, salt, and pepper.
3. In a separate pan, cook the ground meat until browned and cooked through, then drain excess fat.
4. Combine the cooked meat with the rice mixture.
5. If using fresh grape leaves, blanch them in boiling water for 1-2 minutes, then drain and set aside.
6. If using canned leaves, drain and rinse them.
7. Place a small amount of the meat and rice mixture in the center of each grape leaf, fold the sides over, and roll tightly.
8. Arrange the stuffed leaves in a pot, seam side down.
9. Add olive oil and enough water to cover the leaves by about 1 inch.
10. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the rice is cooked and the leaves are tender.
11. Check that the ground meat reaches 71°C (160°F) throughout before serving.