Dolma with Prunes in Beet Greens

Main Dishes | Author's cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

This recipe was shared with us by John Smith, the head chef of a popular American restaurant.

Ingredients

Pork Mince - 2 lbs
Parsley - 1.8 oz
Cilantro - 1.8 oz
Tarragon - 0.9 oz
Prunes - 3.5 oz
Dried Apricots - to taste
Khmeli-suneli - 0.7 oz
Uchiko Suneli - 0.5 oz
Chicken Broth - 13 fl oz
Rice - 1.8 oz
Mustard Greens - 7.1 oz
Canned Grape Leaves - 1.1 oz
Black Bean Paste - 1.4 oz
Cinnamon - 2 pieces
Salt - to taste
Sour Cream - to taste

Step by Step guide

Step 1

Prepare all the ingredients.

Step 2

Remove the tough stems from all the herbs (parsley, cilantro, tarragon), chop them with a knife, and add to the minced meat.

Step 3

If the prunes are tough, soak them beforehand. Then set aside 3-4 berries, chop the rest, and add them to the filling.

Step 4

Add salt, Utskho-Suneli, and Khmeli-Suneli to the minced meat.

Step 5

Pour 150 ml of chicken broth into the minced meat — this will add juiciness to the filling.

Step 6

Add the blanched rice (previously boiled for 8 minutes and cooled) and mix well.

Step 7

Blanch the beet greens in boiling water for 5–10 seconds, then transfer them to an ice water bath — this will make them elastic and help retain their color.

Step 8

Pour a little water onto the work surface and lay the flattened beet leaf with the stem facing away from you. Use a spoon to flatten the central rib of the leaf so that it becomes flat.

Step 9

Place 30 grams (1 tablespoon) of the filling at the edge of a leaf, fold the sides of the leaf over the filling, and then roll it up like a cigar. Repeat this process with the remaining leaves and filling to make more dolma.

Step 10

Soak the grape leaves in water (if they are dry) or rinse off excess salt (if they are pickled). Line the bottom of a baking dish with two layers of grape leaves, allowing them to extend halfway up the sides of the dish.

Step 11

Arrange the first layer of dolma tightly together, starting from the edges and moving towards the center of the dish. Place the second layer in a staggered pattern.

Step 12

Mix the prepared homemade pepper paste (roasted peppers should be peeled and blended with olive oil) with the remaining broth and pour it over the dolma, ensuring that the liquid is just slightly above the surface of the leaves.

Step 13

Tear the remaining prunes and apricots (if using) by hand and place them in the gaps between the stuffed grape leaves. Lay cinnamon sticks on top of the stuffed grape leaves.