How to cook dolma: chef Andro Sobolev tells
If you want something cozy and familiar, but not banal, it’s time to cook dolma. We asked Andro Sobolev, chef of the «TKH» restaurant, to share his signature recipe.
Ingredients
Beef 700 g
Rice 150 g
Onions 2 pieces
Coriander 30 g
Dill 20 g
Garlic 3 cloves
Salt to taste
Black pepper to taste
Ground coriander1 tsp
Grape leaves 40–50 pieces
Broth or water500 ml
Butter or ghee50 g
Рецепт
- Rinse the rice and soak it for 20 minutes.
- Make minced meat from beef.
- Finely chop the onions or grind them together with the meat.
- Mix the minced meat, rice, onions, greens, garlic, salt, and spices.
- Scald the grape leaves with boiling water.
- Roll the dolma into neat small rolls.
- Place them tightly in a pot so that they do not unroll.
- Add a little butter and pour in the broth.
- Cover with a plate (to keep the shape) and simmer over low heat for 40–50 minutes.
- Let it rest for 10 minutes and then serve.