Beef & Pomegranate Dolmeh

  1. In an oven-safe large non-stick skillet, over medium-high heat add:
  2. 1 tsp extra-virgin olive oil
  3. 1 small onion , chopped
  4. When onions start to soften, about 5 minutes, add:
  5. 1 lb ground sirloin
  6. Break down the meat as it cooks.
  7. When the meat is browned, about 7 minutes, mix in:
  8. 1 cup parsley, American , chopped, packed
  9. 1 tsp mint, dried
  10. 2 TBS pomegranate syrup
  11. 2 tsp lemon juice
  12. Cook for 5 minutes, then stir in:
  13. 1 1/2 cup basmati rice , cooked
  14. Stir until mixed in and remove from heat.
  15. In a 4-quart non-stick pot add to the bottom:
  16. 2 tsp extra-virgin olive oil
  17. On a flat work surface, remove and pat dry:
  18. 26 large grape leaves, canned or jarred
  19. Working with one grape leaf at a time, spread a grape leaf flat on your work surface, with the vein side up.
  20. Add to the center of your grape leaf 1 TBS of rice filling.
  21. Depending on the size of your grape leaves, the amount of filling can vary.
  22. Starting with the stem, pull the lower part of the grape leaf over the filling.
  23. Tuck the tip under the filling.
  24. Keeping the dolmeh tight, but not pulling so hard that you rip the grape leaf, pull the left flap of the leaf over to the center.
  25. Repeat with the right flap of the leaf.
  26. Tightly roll the dolmeh into the top of the grape leaf. See pictures below for more guidance.
  27. Place dolmeh into the oiled pot.
  28. Repeat steps 9 through 17 until all the stuffing is used.
  29. Layer the dolmeh on top of each other.
  30. Pour evenly over the dolmeh:
  31. 1/2 cup water
  32. 1/4 cup lemon juice
  33. When done, place a plate on top of the dolmeh. This keeps the dolmeh from expanding and opening up while cooking.
  34. Cover the pot and cook over low heat for 1 hour.
  35. Remove plate.
  36. Dolmeh can be served immediately warm or at room temperature.
  37. You can also keep the dolmeh refrigerated in an air-tight container for 3 days, then reheat when ready to serve.

extravirgin olive oil, onion, ground sirloin, parsley, mint, pomegranate syrup, lemon juice, basmati rice, grape leaves, water, lemon juice

Taken from www.epicurious.com/recipes/member/views/beef-pomegranate-dolmeh-52780871 (may not work)

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