yalancı dolma dish

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Ingredients:

• 80+ vine leaves or 1 (850g) jar 
• 4 tbls olive oil 
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 pack of parsley, chopped 
• 3 tbls dried mint
• 300 gms long-grain rice
• 1 tin chopped tomatoes 
• 2 chicken stock cubes
• 2 pints chicken stock (divided)
• Juice from 2.5 lemons (divided, plus more for drizzling)

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Method: 

1. If you have fresh vine leaves, blanch them. If they are from the jar, wash them in cold water and pat them dry.

1. In a deep sauté pan, add 2 tbls of olive oil, heat, then add the onion, garlic and sauté for 5-6 minutes.  Then add the rice, dried mint parsley and sauté for 3-4 minutes. Add the tomatoes and sauté for another 3-4 minutes. 

1. Add 1 pint of the stock, bring to the boil, and then simmer for 10-15 minutes, then add 80 mls of lemon juice, and continue to cook the rice, with the lid on until cooked.

1. See 👉🏼for the rolling. Make sure the vine leaf is vein-side up. Add c. 1 tsp into each and roll.

1. Put the dolma seam-side down into your pot, and fill the base. Repeat until you have either used up all the leaves or the filling.

1. Drizzle a further 2 tbls of olive oil over the dolma, add the rest of the lemon juice, cover with remaining vine leaves over the top. Add the remainder of the stock and cover with saucers to keep it flat.

1. Put on a low-medium heat for around 1.5 hrs (keep an eye on the stock level). Remove from the heat, put a tea-towel over it and let it soak up the remainder of the juices.

1. Drizzle more lemon juice/olive oil over, let it cool and enjoy!