Dolma desi- curried mince and rice rolls wrapped in vine leaves in a lightly spiced tomato sauce.
Dolma-desi my twist on the classic Dolmades incorporating Indian spices and flavouring! This is a labour intensive recipe and does require a little time and prep however it can also be made easier by prepping things in stages.
Dolma dishes are found in Balkan, Caucasian, Arab, Israeli, Turkish, and Central Asian cuisine, and were historically part of the Ottoman palace cuisine. The word dolma of Turkish origin, means “something stuffed”. … Jews in the Ottoman Empire used locally grown grape leaves and adopted the Turkish name of the dish.
Dolmas are very versatile; they can be eaten cold or warm. Traditionally dolmas containing meat are eaten warm with a yogurt sauce that is lightly flavored with garlic.
Dolmas usually have a combination of spices that are both savory and aromatic, a culinary practice of Arab origins. This is where my Dolma desi take a bow. They have an abundance of savoury and aroma!
This works wonders with leftover Keema curry which will save you some time with prep.
Leftover rice is used which is what we always have being a curry and rice household. Dolmadesi is always an easy option when I have these leftovers as then I only just need to make a tomato based sauce.
I’m very lucky in that I have a huge grape vine in my back garden and every year it just goes mad and takes over the entire length of my fence. For that reason because it needs thinning out frequently this time of the year is always a time to enjoy Dolma-desi in my home.
Don’t get me wrong we all love the traditional Dolmades but nothing quiet beats the desi style using spices that really add a punch to these little morsels.
As I said they can be labour intensive but I always make life easier by using leftover ingredients so the keema is always a double portion cooked with that in mind that I will be making the Dolmadesi the next day.
As for the fresh vines leaves what can I say. They really do make a big difference in preparing and in taste. I make all sorts of Dolmades with different fillings but one thing is for sure they always go down very well with the family.
The addition of the cinnamon powder at the end is amazing so please don’t omit this.
I used Quorn mince today so we can all have it as a family as a vegetarian meal but trust me it tastes absolutely bonkers with the real deal meat keema.
Use whichever type of keema you like.
20 large fresh Vine leaves, blanched in hot water and or in brine if you cant get fresh.
1/4 cup of oil
1 tbsp cumin seeds
2 onions minced
Mince of choice or Quorn mince
2 tbsp Kashmiri Basar powder
1 tsp cumin
1 tsp coriander powder
1 tsp chilli powder
1 tsp turmeric
6 fresh chillies…I used a naga minced
2 tsp salt
8 cloves garlic minced
Handful of freshly chopped flat parsley
1 tbsp cinnamon powder
2 cups c8old 80% cooked rice
TOMATO SAUCE INGREDIENTS:
1/4 cup oil
1 onion minced
5 green mild chillies
2 tsp salt
1 tbsp sugar
5 cloves garlic
1 tbsp chilli flakes
1 tbsp kashmiri Basar powder
To Prep the Vine leaves soak in boiling water or blanche them, squeeze water out and drape over side of a bowl.
METHOD FOR SAUCE:
Heat the oil in a deep pot. I used a dutch oven.
Add the oil and when hot add your mincd onions, bay leaves, chilli, garlic, chilli flakes, salt and sugar.
Let this fry gently till just beginning to caremalise and oil is separating.
Add some water and let it simmer covered till the oil separates again.
Add the basar powder, stir for about 1 min then add the Pasata. Reduce heat and cook covered till oil separates and floats.
Add quarter cup water and cook again till oil separates.
Now leave aside.
TO MAKE THE MINCE
Add cumin seeds till dark and sizzling.
Now add onions, garlic and chillies.
Fry now till onions are golden brown.
Add water, cover and simmer till oil splits.
Add salt and spices except cinnamon powder.
Now bhuna the spices for about good 5 minutes adding splashes of water.
When the oil separates after 5 minutes or more add your keema and continue to cook this till its cooked and oil separates.
Add splashes of water as required to loosen but cook each time till oil separates. Repeat for good 10 minutes to ensure its cooked through and flavour has developed.
When its cooked garnish with parsley.
Now mix with the rice and add the cinnamon. This makes everything come together.
When cooking your dolma-desi make sure you line the pan with some grape leaves to keep them from burning. Also, weigh them down with a plate, this way they will not move around in the pan. After working so hard to roll these babies, you don’t want all that hard work to unravel, literally.
Add 3 cups of water or just till the Dolmadesi are covered. Cook in preheated oven on Slow or low at 160 deg for about 30 minutes or untill the sauce has evaporated and you have a thick sauce.
Serve with warm Pitta and side of Babaganoush!
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