Recipe for Dolma Grape leaves Tabriz in Iran
Dolma Grape leaves and is one of the original and original appetizers of Tabriz, whose pleasant taste has made it famous among Tabriz dishes.
INGREDIENTS :
- Rice = one cup
- Grape leaves = 30 pcs
- Tomato paste = 1 tbsp
- Minced meat = 2 cups
- Sugar = 1 tablespoon
- Salt and turmeric = as needed.
- Vinegar = 6 tbsp
- Chopped pickled vegetables include: leeks, parsley, coriander, basil, onions, mint, tarragon and savory. = 1 bowl (100 g)
- Oil = half a cup
- Medium onion = 1 pcs
INSTRUCTION :
Boil a cup of rice with three cups of water and a pinch of salt to make a relatively loose pan.
Fry an onion with half a cup of oil, add a little turmeric, then fry a tablespoon of tomato paste in hot onion.
Add a bowl of minced meat yogurt and fry. Then chop a bowl of Dolma vegetable yogurt and add the ketchup, stir and turn off the flame. Add three tablespoons of vinegar and half a tablespoon of sugar to make Dolma.
Wash the leaves of the hair, put them in hot water, then take the leaves out of the water two by two and place them on a clean cloth. Put a spoonful of Dolma yeast in the middle and wrap the Dolma.
Pour one or two tablespoons of oil into the bottom of a pot and put the wrapped Dolma in it. Dissolve half a spoon of sugar and three spoons of vinegar in half a glass of water and pour over the Dolma. Finally, put a few leaves of hair on it and put it in the pot so that the food cooks on a low flame for about an hour and the water evaporates.
After cooking Dolma, wait an hour for Dolma to cool slightly. Now put them in a bowl to be ready to serve.