Dolma with peas
4 servings
90 minutes
Dolma with peas is an exquisite dish of Greek cuisine that combines rich flavors and tender texture. Traditionally, dolma is made with meat and rice wrapped in grape leaves, but the addition of green peas gives it freshness and a light sweetness. The origins of this dish date back to ancient times when it was popular in the Mediterranean and the Balkans. The taste of dolma unfolds thanks to a harmonious blend of spices: saffron provides a delicate aroma, cinnamon adds warm Eastern notes, and lemon juice contributes a pleasant tanginess. Dolma is perfect as a hot dish but also works wonderfully cold as it absorbs sauces and spices. It is not only nutritious but also elegant, making any meal special.
1
Preparing the filling. In a saucepan, heat the oil, finely chop the onion, shallots, and garlic, and sauté for about 4 minutes until soft. Add the ground beef and cook for about 4 minutes. Add saffron, chopped dill, and tarragon, season with salt and pepper. Then add green peas, rice, and pour in 2 cups of water. Cover and cook for 35-45 minutes until all the liquid is absorbed. Then add chopped parsley and cinnamon.
- Olive oil: 0.5 glass
- Shallots: 1 head
- Garlic: 2 cloves
- Ground beef: 500 g
- Saffron: 1 tablespoon
- Dill: 1 bunch
- Tarragon: 2 bunchs
- Green peas: 1 glass
- Basmati rice: 1 glass
- Ground cinnamon: 1 teaspoon
- Sugar: to taste
2
Wash the grape leaves and remove the stems. Place about 2 tablespoons of filling in the center of the leaf. Close the filling by folding the top edges of the leaf. Then close the filling with the sides of the leaf and roll it into a tight tube.
- Grape leaves: 8 pieces
3
Line the bottom of the pot with the remaining leaves, and place the dolma. In a small bowl, mix lemon juice and sugar. Pour the mixture over the dolma. Cover with a lid and cook on medium heat for 45 minutes. Enjoy your meal!
- Freshly squeezed lemon juice: 125 ml
- Sugar: to taste