Caucasian Lamb and Rice Dolma in Grape Leaves

What you need

• 40 brined grape leaves, plus extra for lining the pot
• 50 g (1/4 cup) short-grain rice
• 1 small onion, finely chopped
• 1 tbsp butter
• 500 g (1 lb) ground lamb
• 1 bunch cilantro, small, finely chopped
• 3 tbsp dill, finely chopped, divided
• 1 tsp dried mint
• 1/2 tsp ground coriander
• 1/4 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp black pepper
• 500 ml (2 cups) meat stock, or water
• 200 g (3/4 cup) matsoni, or plain yogurt
• 2 cloves garlic, crushed

Method

Restated from the original video

1. 1

   Separate the grape leaves and soak them in fresh water for 15 min. Drain, cover with fresh water and soak 15 min more.

2. 2

   Boil the rice in salted water for 10 min, drain and let it cool.

3. 3

   Fry the onion in the butter with a pinch of salt until golden, 6-8 min. Let it cool.

4. 4

   Mix the lamb, rice, onion, cilantro, 2 tbsp of the dill, dried mint, ground coriander, red pepper flakes, salt and black pepper. Knead well.

5. 5

   Drain the grape leaves and snip off the stems.

6. 6

   Lay a leaf shiny side down with the tip pointing away. Put a heaped teaspoon of filling near the stem end.

7. 7

   Fold the near edge over the filling, fold in both sides and roll into a tight little parcel.

8. 8

   Line a heavy pot with a few torn or spare leaves.

9. 9

   Pack the dolma in snugly, seam side down, in layers.

10. 10

    Pour in the stock until the top layer is just covered, then weigh the dolma down with an upturned plate.

11. 11

    Bring to a boil, cover, and simmer on low heat until the meat is cooked through and the leaves are tender, 40-45 min.

12. 12

    Stir the matsoni with the garlic and the remaining dill.

13. 13

    Rest the dolma off the heat for 10 min, then serve warm with the sauce.

Imported from arborio.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.