Pilaf with Dolma
Main Dishes | Author's cuisine
⏳ Time
2 hours
🥕 Ingredients
8
🍽️ Servings
12
Description
Pilaf with Dolma
Ingredients
- Devzira Rice - 2 lbs
- Rack of Lamb - 1½ kg
- Fat Tail Fat - 19.4 oz
- Ocean salt - to taste
- Cilantro - 1.8 oz
- Ground Black Pepper - 1 tablespoon
- Ground coriander - 1 tablespoon
- Canned Grape Leaves - 50 pieces
Step by Step guide
Step 1
Prepare the Fergana rice by following the proportions and instructions of the recipe up to and including the fourth step.
Step 2
Chop the remaining half a kilogram of lamb with a cleaver or grind it using a meat grinder. Dice the remaining 250 grams of onion into small cubes.
Step 3
Pour boiling water over the grape leaves. (If you are using fresh leaves, this step is not necessary. Under no circumstances should you use salted leaves, as they will spoil the dish.)
Step 4
Grind the spices into a powder using a mortar and pestle.
Step 5
Mix the meat with spices, onions, finely chopped cilantro, and finely diced lamb tail fat.
Step 6
Take one of the steamed grape leaves, place it shiny side down with the stem facing you (if the stem is too long, pinch it off), and put half a tablespoon of filling on the fuzzy part. If you imagine the leaf as a hand, fold the fingers in this order: thumb, pinky, index, ring finger, and then wrap the resulting fist with the middle finger. Thread each dolma pouch onto a needle and thread. You should end up with about three garlands of dolma—each time it becomes too heavy to lift, tie off the thread and start a new one. It's convenient to make them in different diameters to later arrange them in concentric circles in the pot.
Step 7
Continue making Fergana pilaf according to the recipe. In step six, after the water with the meat and vegetables comes to a boil, reduce the heat and add the dolma to the zervak. Simmer for thirty to forty minutes, until the grape leaves are cooked. Then, remove the dolma and proceed with the rice as described in the recipe.
Step 8
Place the dolma on the nearly finished pilaf, cover with a lid, reduce the heat to low, and let it rest for twenty minutes. After that, cut the strings and serve the pilaf along with the dolma.
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