Dolma Stuffed Vine Leaves with Quail Eggs and Sumac
A recipe from Armenia.
🇦🇲 ArmeniatraditionalextremelyFancyromanticFood
Nutrition (per serving)
430Calories
23 gProtein
32 gCarbs
15 gFat
4 gSugar
1000 mgSalt
Ingredients
- 20 pieces Vine leaves
- 4 pieces Quail eggs
- 1 cup Rice
- 1/2 cup Onion
- 2 cloves Garlic
- 2 tbsp Sumac
- 1 tsp Black pepper
- 1 tsp Salt
Method
- Heat oil in a heavy skillet over medium until shimmering, about 2 minutes, then add onion and cook stirring occasionally until translucent, 4–6 minutes.
- Add the garlic and cook for 1 minute, stirring constantly.
- Add the rice and cook for 2 minutes, stirring occasionally.
- Add 2 cups of water and bring to a boil, then reduce heat to low and simmer, covered, for 15–20 minutes, or until the water is absorbed.
- Meanwhile, prepare the vine leaves by blanching them in boiling water for 5 minutes, then soaking them in cold water to stop the cooking process.
- Drain the vine leaves and pat them dry with a paper towel.
- Stuff each vine leaf with a mixture of cooked rice, quail egg, onion, garlic, sumac, black pepper, and salt, then roll them up and secure with a toothpick.
- Repeat with the remaining vine leaves and filling mixture.
- Place the stuffed vine leaves in a steamer basket and steam over boiling water for 10–15 minutes, or until they are tender and the filling is cooked through.
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