Долма (yalancı dolma)

• довгозернистий білий рис↗250g
• екстра вірджин оливкова олія↗6 tbsp
• цибуля↗1 large

  дуже дрібно нарізана

• томатне пюре↗4 tbsp
• свіжі листя м’яти↗25g

  дрібно нарізані

• свіжа плоска петрушка↗30g

  дрібно нарізана

• подрібнені помідори↗400g can
• гранатовий сироп↗1 tbsp
• свіжий лимонний сік100ml

  приблизно 3 лимони

• суха м’ята↗2 tbsp
• виноградні листки↗1 x 420g vacuum-packed

Покрокова інструкція

1. 1

   Rinse the rice in a sieve under cold running water until the water runs clear, then let it drain completely.

2. 2

   Meanwhile, heat 3 tbsp of olive oil over low heat and add the onion. Sweat for 15–20 minutes until it becomes translucent and caramelised. Add 3 tbsp of tomato purée to the onion, gently stirring it into the oil, for about 2 minutes. Add the rice, coating the grains evenly with the tomato‑onion mixture, then remove the pot from the heat and transfer the contents to a large dish (in our case 22 cm). Add the fresh mint and parsley, as well as the chopped tomatoes, pomegranate syrup, lemon juice, dried mint, 1½ tsp fine sea salt and ¾ tsp freshly ground black pepper. Mix, let cool to room temperature. Refrigerate for 1 hour to allow the flavours to meld.

3. 3

   While the mixture cools, prepare the grape leaves. Place them in the widest pot you have and rinse thoroughly with cold water 3–4 times. Fill the pot with cold water, bring to a boil over medium heat and boil for 10 minutes. Turn off the heat, cover and let the leaves sit in the hot water for another 10 minutes. Carefully drain the hot water, then refill the pot with cold water and drain again several times to remove the brine. Refill with cold water so the leaves are covered – this makes them easier to lift without tearing. Set aside 4–5 large leaves for later use, and use the rest for the dolma.

4. 4

   Dissolve the remaining 1 tbsp of tomato purée in a heat‑proof ceramic container with 200 ml of boiling water, then add 300 ml of cold water and mix well.

5. 5

   Place one grape leaf on a large plate with the broad side facing you and the tip away. If the leaves still have a stem, trim it off. On the broad part of the leaf, place a generous teaspoon of the mixture, leaving about 1 cm (½ inch) of space on the sides and the edge nearest you. Fold the near edge over the filling, then fold the sides and roll the dolma away from you, forming a tight cigar‑shaped roll.

6. 6

   Place a few reserved leaves at the bottom of a large pot, then lay the rolled dolma (tip of the leaf down) on top so it doesn’t unwind while cooking. Continue with the remaining leaves and filling, packing the dolma tightly in layers, leaving space for them to expand during cooking.

7. 7

   Pour the remaining 3 tbsp of olive oil into the pot, then cover the dolma with the reserved leaves. Add a few heat‑proof plates on top to press the contents lightly, and pour in enough tomato liquid so it rises about 2 cm (¾ inch) above the plate edges. Add more water if needed, or reduce if there is too much. Place the pot over medium heat, bring to a boil, then reduce to the lowest setting. Cover and cook for 20–25 minutes until most of the liquid has evaporated, leaving only a small amount bubbling. Remove from heat and let cool for at least 2 hours (longer is better) before serving.