Dolma: Armenian stuffed vine leaves

Method

1. 1

   Preparing the leaves

   Blanch the vine leaves in boiling water to soften them, then leave them to drain.

   5 min
2. 2

   Filling base

   Fry the grated onion in olive oil, then add the rice, dill, parsley and mint.

   8 min
3. 3

   Seasoning the meat

   Season the minced meat in a separate bowl with crushed garlic and pepper, then mix it with the rice mixture and season with salt.

4. 4

   Rolling

   Spoon the filling onto each leaf, fold in the sides, then roll tightly and seal.

5. 5

   Cooking

   Pack the rolls tightly side by side in a pan, cover with water and drizzle with oil. Weigh them down with a plate and simmer gently for about 30 minutes until the rice is tender.

   30 min
6. 6

   Serving

   Stir garlic into the yoghurt to taste and serve it alongside the warm or cold dolma.