Dolma with Brown Rice and Walnut Sauce Recipe
I propose to serve dolma as a hot dish on the New Year's table! This dolma recipe refers to dishes of proper nutrition, not high-calorie and very tasty. The magnificent taste of this dish will complement the sauce of white walnut and pomegranate seeds.
Servings 6
Cook Time 60 minutes
Ingredients
- 1 kg Beef pulp
- 2 pieces Onions
- Salt to taste
- Black pepper to taste
- 1 jar Grape leaf
- 300 ml Yogurt
- 0,5 bunch Coriander
- 50 gram Walnuts
- 5 cloves Garlic
- 50 gram Rice
- Chili pepper to taste
- Pomegranate grains, to taste
Instructions
- Beef pulp is washed and cut into pieces. Peel and slice the onion. Put the meat and onion in the bowl of the combine. After 1 minute we will have a homogeneous minced meat.
- Add salt and spices to the minced meat to taste (I take spices for Caucasian dishes). Rinse the brown rice, add it to the minced meat and mix well.
- I took canned grape leaves. Open the jar, take out the required amount of leaves and soak them in water for 10 minutes to remove excess salt.
- Then wrap the minced meat in grape leaves, forming a dolma. Put it in a saucepan and pour water so that it covers. Bring to a boil, reduce the heat and cook until tender for 30-40 minutes. I do not salt the dolma, as there is enough salt in it because of the salty leaves.
- Prepare the sauce. Pour the matzoni into the blender bowl, add coriander, peeled walnuts, garlic, salt and chili pepper to taste. Turn everything into a fragrant sauce. Serve dolma with nut sauce and sprinkle with pomegranate seeds, which will give our dish an original sourness and a festive look. Enjoy your meal!