Dolmas Pilaf

Dolmas Pilaf Recipe
James Carrier
Instead of making time-consuming dolmas, Leilani McCoy invented this flavorful pilaf with lamb.

Yield:

Makes 4 to 6 servings

Recipe from

Sunset

Nutritional Information

Calories 615
Caloriesfromfat 45 %
Protein 21 g
Fat 31 g
Satfat 9.6 g
Carbohydrate 63 g
Fiber 2.5 g
Sodium 279 mg
Cholesterol 55 mg

Ingredients

3 tablespoons olive oil
1 pound ground lamb
1 onion (8 oz.), peeled and chopped
2 cups long-grain white rice
1 cup rinsed, chopped preserved grape leaves (reserve 2 tablespoons brine from jar)
2 tablespoons chopped parsley
2 tablespoons chopped fresh dill
1/2 cup pine nuts
1/2 cup dried currants

Preparation

1. Heat oil in a 4- to 6-quart pan over medium-high heat. Add lamb and onion and stir frequently until lamb is crumbly and browned, 5 to 7 minutes.

2. Add rice, grape leaves, parsley, dill, pine nuts, currants, reserved brine, and 4 cups water. Bring to a boil. Reduce heat to maintain a simmer, cover, and cook until rice is tender to bite, 20 to 25 minutes.

Leilani McCoy, Seattle,

Sunset

May 2004
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