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Dolmas Pilaf

James Carrier
Yield Makes 4 to 6 servings
Instead of making time-consuming dolmas, Leilani McCoy invented this flavorful pilaf with lamb.

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

Nutrition 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

How to Make It

  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.