Does anyone have a really good Persian style dolma recipe?
Dolma (Makes 40 to 50 dolma) 1 Jar grape leaves 1 lb. ground lamb 1/4 cup mint, chopped finely 1/4 cup parsley, chopped finely 1 large onion, diced 4 tbsp. olive oil 1 1/2 cups uncooked long grain rice 1 tsp. salt 2 lemons 1/3 stick butter 2 cups chicken stock 1) In 3 cups of boiling water, add the rice, and cook for 10 minutes or so, until slightly tender. Drain, rinse with cold water, and set aside. 2) gently pull the bunched rolls of grape leaves from the jar–careful not to tear any. Unroll them, and place them in a large bowl filled with boiling hot water. Let them soak for about 15 minutes, then drain and rinse in cold water. Remove stems with a pair of kitchen scissors, being careful not to rip the leaf. 3) In a pan, sautee the ground lamb until just brown. Set aside. 4) In a different pan, heat the olive oil and add the onion, sauteeing until transluscent. Add the parsley, mint, and salt. Sautee for a few more minutes. 5) Combine the lamb, onion and herbs, and rice, stirring th
