Dolma with Peas

Ingredients

• Olive Oil ½ cup
• Shallot 1 head
• Garlic 2 cloves
• Lean Beef 20 oz
• Green Peas 1 cup
• Basmati rice 1 cup
• Dill 1 bunch
• Tarragon 2 bunches
• Ground Cinnamon 1 teaspoon
• Saffron 1 tablespoon
• Canned Grape Leaves 8 pieces
• Meyer Lemon Juice 5 fl oz
• Sugar to taste

Step-by-Step Guide

Step 1

Prepare the filling. In a saucepan, heat the oil, finely chop the onion, shallot, and garlic, and sauté for about 4 minutes until soft. Add the ground beef and cook for about 4 minutes. Add saffron, chopped dill, and tarragon, season with salt and pepper. Then add the green peas, rice, and pour in 2 cups of water. Cover and cook for 35-45 minutes until all the liquid is absorbed. Then add chopped parsley and cinnamon.

Step 2

Rinse the grape leaves and remove the stems. Place about 2 tablespoons of filling in the center of a leaf. Close the filling by folding the top edges of the leaf. Then close the filling with the sides of the leaf and roll it into a tight tube.

Step 3

Use the remaining leaves to line the bottom of a pot, place the dolma in it. In a small bowl, mix the lemon juice and sugar. Pour the mixture over the dolma. Cover and cook over medium heat for 45 minutes. Enjoy your meal!