Dolmas Pilaf
James Carrier
Yields Makes 4 to 6 servings
AuthorLeilani McCoy, Seattle,
Instead of making time-consuming dolmas, Leilani McCoy invented this flavorful pilaf with lamb.

How to Make It

Step 1
1

Heat oil in a 4- to 6-quart pan over medium-high heat. Add lamb and onion and stir frequently until lamb is crumbly and browned, 5 to 7 minutes.

Step 2
2

Add rice, grape leaves, parsley, dill, pine nuts, currants, reserved brine, and 4 cups water. Bring to a boil. Reduce heat to maintain a simmer, cover, and cook until rice is tender to bite, 20 to 25 minutes.

Ingredients

 3 tablespoons olive oil
 1 pound ground lamb
 1 onion (8 oz.), peeled and chopped
 2 cups long-grain white rice
 1 cup rinsed, chopped preserved grape leaves (reserve 2 tablespoons brine from jar)
 2 tablespoons chopped parsley
 2 tablespoons chopped fresh dill
 1/2 cup pine nuts
 1/2 cup dried currants

Directions

Step 1
1

Heat oil in a 4- to 6-quart pan over medium-high heat. Add lamb and onion and stir frequently until lamb is crumbly and browned, 5 to 7 minutes.

Step 2
2

Add rice, grape leaves, parsley, dill, pine nuts, currants, reserved brine, and 4 cups water. Bring to a boil. Reduce heat to maintain a simmer, cover, and cook until rice is tender to bite, 20 to 25 minutes.

Dolmas Pilaf

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