Dolmas Pilaf

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

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Nutritional Information

Amount per serving
  • Calories: 615
  • Calories from fat: 45%
  • Protein: 21g
  • Fat: 31g
  • Saturated fat: 9.6g
  • Carbohydrate: 63g
  • Fiber: 2.5g
  • Sodium: 279mg
  • Cholesterol: 55mg


  • 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


  1. 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. 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.
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