James Carrier
Makes 4 to 6 servings

Instead of making time-consuming dolmas, Leilani McCoy invented this flavorful pilaf with lamb.

How to Make It

Step 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.

Step 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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Ratings & Reviews

Chandraceta's Review

November 24, 2008
I like the idea of the dish but it lacked flavor. I added a bunch of spices (allspice, cinnamon, cloves, coriander, cumin, curry, ginger, pepper and saffron) but it still was missing something. I think I would prefer if it had some type of sauce that was binding all the ingredients together.