Dolmas Pilaf

Yields
Makes 4 to 6 servings

Instead of making time-consuming dolmas, Leilani McCoy invented this flavorful pilaf with lamb.

James Carrier

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

Step 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

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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories615

% Daily Value *
Total Fat 31g40%

Saturated Fat 9.6g48%
Cholesterol 55mg19%
Sodium 279mg13%
Total Carbohydrate 63g23%

Dietary Fiber 2.5g9%
Protein 21g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Print Options:

Dolmas Pilaf