Dolma with meat, rice & fresh herbs

STEP BY STEP

Let’s make it, step by step

1. 01

   Prepare the leaves

   Rinse fresh grape leaves and remove the stems. Briefly soften in hot water, about 1 minute for tender leaves, then cool in cold water and drain. Rinse preserved leaves and soak if they are salty.

2. 02

   Mix the filling

   Mince the meat and onion. Add the rinsed, uncooked rice, finely chopped herbs and seasoning. Mix well, allowing for any salt already in the leaves.

3. 03

   Roll, leaving room for the rice

   Lay a leaf vein-side up. Place a small amount of filling near the base. Fold the bottom over, then the sides, and roll. Keep it secure, but not tightly stuffed: the rice expands.

4. 04

   Pack seam-side down

   Line the pot with spare leaves. Arrange the dolma seam-side down, close together but not crushed.

5. 05

   Add water and butter

   Pour water down the side to about halfway up the rolls. Add the butter. A heatproof plate can help hold the rolls in place.

6. 06

   Cook gently

   Cover, bring to a boil, then lower the heat. Cook for about 40 minutes, depending on the leaves and roll size. The rice and leaves should be tender and the meat fully cooked. Add a little hot water if needed.

7. 07

   Make the cool sauce

   Mix the matsoni, sour cream or yogurt with finely grated garlic and herbs. Season to taste and refrigerate until serving.

8. 08

   Serve warm

   Spoon over a little cooking liquid and fresh herbs. Serve the cool garlic sauce alongside.