Dolmeh

Ingredients

• •1 jar brined vine leaves, about 40 leaves
• •1/2 pound ground lamb or beef
• •1/2 cup uncooked rice, rinsed
• •1 small onion, finely chopped
• •1/4 cup chopped parsley
• •1/4 cup chopped dill
• •1/4 cup chopped mint or cilantro
• •2 tablespoons tomato paste
• •2 tablespoons pomegranate molasses
• •2 cups water or stock
• •2 tablespoons oil
• •1 1/2 teaspoons kosher salt
• •1/2 teaspoon black pepper

Instructions

1. 1

   Rinse the vine leaves well and trim any hard stems.

2. 2

   In a bowl, combine the ground meat, rice, onion, herbs, half the salt, and pepper.

3. 3

   Lay a vine leaf flat, place a small amount of filling near the stem end, fold in the sides, and roll tightly.

4. 4

   Repeat with the remaining leaves and filling.

5. 5

   Arrange the rolls seam-side down in a pot, packing them snugly.

6. 6

   Whisk together the tomato paste, pomegranate molasses, water or stock, oil, and remaining salt, then pour over the dolmeh.

7. 7

   Place a small plate on top to keep them from unraveling and simmer gently for 45 to 60 minutes.

8. 8

   Cool slightly before serving warm or at room temperature.