Egyptian tables' vine leaf dolma is filled here with bulgur instead of rice, becoming a whole-grain dish. The pressure cooker cuts the rolling's cooking time dramatically.
Mix the bulgur, tomato, onion, parsley, cumin, salt and half the olive oil.
Place a teaspoon of filling in the centre of each vine leaf and roll tightly.
Pack the rolls tightly into the pressure cooker, add the water, remaining olive oil and lemon juice. Once it reaches pressure, cook for 12 minutes.
Let the pressure release naturally, rest for 8 minutes, then serve warm or cold.
Don't pack the rolls too loosely into the pot; loosely packed rolls can come undone while pressure cooking. Allergens: contains wheat (gluten, from the bulgur).
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