Name: Classic Armenian Dolma with Grape Leaves
Total time: 45 min
Yield: 4 servings
Cuisine: Armenian
Ingredients: 120 grape leaves; 1 cup long-grain rice; 1/2 lb ground beef or lamb; 1 onion, finely chopped; 2 cloves garlic, minced; 1/4 cup fresh parsley, chopped; 1/4 cup fresh dill, chopped; 1 tsp salt; 1/2 tsp black pepper; 1/4 cup olive oil

Stuffed grape leaves with a savory mixture of rice, herbs, and ground meat, a traditional Armenian dish.

Method

In a large pot, bring 4 cups of water to a boil. Add the grape leaves, cover, and simmer for 5 minutes. Drain and set aside.
In a large bowl, combine the rice, ground meat, onion, garlic, parsley, dill, salt, and pepper. Mix well.
Lay a grape leaf on a clean surface, shiny side down. Place a tablespoon of the rice mixture near the base of the leaf.
Roll the leaf tightly from the base to the tip, tucking in the sides as you go. Repeat with the remaining leaves and filling.
In a large skillet, heat the olive oil over medium heat. Add the stuffed grape leaves, seam side down, and cook for 2-3 minutes until golden brown.
Pour 2 cups of water into the skillet, cover, and simmer for 20-25 minutes until the rice is tender.
Serve warm or at room temperature, optionally with a squeeze of lemon juice.
Check that the ground meat reaches 71°C (160°F) throughout before serving.