Vegetables, grape leaves and onions stuffed with rice, lamb and herbs, slow-cooked over lamb cutlets in a tangy pomegranate and tamarind broth.
Ingredients List
Cooking Broth
For the Filling
For Layering
Method
- Prepare and hollow all vegetables. Gently soften the onions and separate into layers. Rinse grape leaves and set aside.
- For the filling, in a large bowl, combine rice, diced lamb shoulder, parsley, dill, garlic, olive oil, tomato paste, pomegranate molasses, salt, black pepper, and chilli flakes. Mix well until evenly combined.
- Stuff the onions, grape leaves, eggplants, zucchini, green peppers, and tomatoes with the filling. Roll grape leaves tightly and avoid overfilling as the rice will expand during cooking.
- Brush the inside of a large pot with Wagyu tallow. Arrange the lamb cutlets evenly over the base of the pot.
- Layer the stuffed vegetables and grape leaves tightly over the lamb cutlets, ensuring there are minimal gaps.
- Place the pot over high heat and cook until a sizzling sound is heard. This step develops a rich caramelized flavour and colour.
- In a separate bowl, combine beef stock cubes, tomato paste, pomegranate molasses, tamarind concentrate, olive oil, salt, black pepper, chilli flakes, and enough water to cover the dolma. Mix well and pour over the vegetables.
- Place a heavy plate on top of the dolma to keep everything compact during cooking.
- Bring to a boil, then reduce to low heat and cook for 30–40 minutes, or until the rice is cooked and the vegetables are tender.
- Remove from the heat and allow to rest for 10 minutes. Carefully invert onto a large serving platter and serve immediately.
