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
60minutes
Servings
6
Cook Time
60minutes
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!
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