Name: Dolma with brown rice and nut sauce
Prep time: 1 h
Cook time: 1 h
Yield: 0
Ingredients: Beef - 1 kg; Bulb onions - 2 PC.; Salt - taste; Spice - taste; Marin. grape leaves - 1 B.; Cows milk yogurt - 300 Ml; Cilantro - 0.5 beam; Walnuts - 50 gram; Garlic - 5 clove; Chilli - taste; Garnet - taste; Rice - 50 gram

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Dolma with brown rice and nut sauce

1. Beef - 1 kg

2. Bulb onions - 2 PC.

3. Salt - taste

4. Spice - taste

5. Marin. grape leaves - 1 B.

6. Cows milk yogurt - 300 Ml

7. Cilantro - 0.5 beam

8. Walnuts - 50 gram

9. Garlic - 5 clove

10. Chilli - taste

11. Garnet - taste

12. Rice - 50 gram

How to cook deliciously - Dolma with brown rice and nut sauce

1. Stage

Wash the beef flesh and cut it into pieces. Peel the onion and cut into slices. Place meat and onion in the bowl of a food processor. After 1 minute we get a homogeneous minced meat.

2. Stage

In the mince add salt and spices to taste (I take spices for Caucasian dishes). Wash brown rice, add it to the stuffing and mix well.

1. Stage. Dolma with brown rice and nut sauce: In the mince add salt and spices to taste (I take spices for Caucasian dishes). Wash brown rice, add it to the stuffing and mix well.

3. Stage

I took canned grape leaves. Open the jar and take out the necessary amount of leaves and soak them in water for about 10 minutes to get rid of excess salt.

1. Stage. Dolma with brown rice and nut sauce: I took canned grape leaves. Open the jar and take out the necessary amount of leaves and soak them in water for about 10 minutes to get rid of excess salt.

4. Stage

Then wrap the stuffing in the grape leaves to form dolma. Put it in a saucepan and pour water to cover it. Bring to a boil, turn down the heat and cook until ready for 30-40 minutes. I do not salt dolma, as there is enough salt because of the salty leaves.

1. Stage. Dolma with brown rice and nut sauce: Then wrap the stuffing in the grape leaves to form dolma. Put it in a saucepan and pour water to cover it. Bring to a boil, turn down the heat and cook until ready for 30-40 minutes. I do not salt dolma, as there is enough salt because of the salty leaves.

5. Stage

Prepare the sauce. Pour the matzoh into the bowl of a blender, add the cilantro, peeled walnuts, garlic, salt and chili pepper to taste. Turn everything into a fragrant sauce. Serve dolma with walnut sauce and a sprinkling of pomegranate seeds, which will give our dish an original sourness and festive look.