Tolma, the Georgian stuffed grape leaf, is made by wrapping a filling of ground lamb, rice, mint, dill and tarragon in grape leaves and simmering them gently. A brief finish on the grill after simmering gives the dolma a light smoky note.
Brown the ground lamb in its own fat over low heat in a wide pan for 8 minutes. Add the rice, onion, mint, dill and tarragon, season with salt and pepper, and stir for another 2 minutes.
Blanch the grape leaves in boiling water for 1 minute and drain. Place a teaspoon of filling on the shiny side of each leaf and roll tightly.
Pack the dolma tightly into a pot, cover with water and lemon juice, weigh down with a plate and simmer over low heat for 25 minutes.
Turn the simmered dolma briefly on a grill pan until lightly charred, then serve hot.
Don't forget to weigh the dolma down with a plate while they simmer, otherwise they may unroll. Contains no listed allergens.
Tarifte yazan 25 dakika benim tencerede hiç yetmedi, sarmaların içindeki pirinç hâlâ sertti; 40 dakikaya çıkarınca düzeldi ama bu kez tencerenin dibi hafif yapıştı, altına biraz daha su koymam gerekiyormuş.
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