Saffron and Nutmeg Afghan Stuffed Cabbage Rolls

Method

1. Soak saffron threads in a little water and add to the rice and lentil mixture during preparation before cooking. Stir in ground nutmeg.
2. Blanch cabbage leaves in boiling water for 2 minutes. Drain and set aside.
3. In a pan, sauté onion and garlic until fragrant.
4. Add rice, lentils, cumin, turmeric, salt, and pepper, and stir to combine.
5. Pour in water, cover, and cook until the rice is tender, about 15-20 minutes.
6. Place 2 tbsp of the filling in each cabbage leaf, roll tightly, and secure with a toothpick.