Uzbekistan

Dolma (Stuffed Grape Leaves)
(the Turkish meaning of "Dolma" is "filled/filling")

-3 C. uncooked white rice (note: some reviewers used only 2 C.)
-1 tsp. minced fresh parsley
-1 lb. ground beef
-1/2 tsp. ground allspice
-1/2 tsp. ground black pepper
-1/4 tsp. curry powder (optional)
-1 (16 oz.) jar grape leaves, drained and rinsed
-2 Tbsp. vegetable oil or olive oil
-1 potato, sliced into rounds
-1 C. canned tomato sauce
-2 cups water, more as needed
-lemon wedges
-Tzatziki or garlic yogurt sauce


1) In a medium bowl, mix together the uncooked rice, ground beef, parsley, allspice, pepper and curry powder until well blended.
2) Pour oil to coat the bottom of a large pot. Layer potato slices to cover the bottom of the pan (so that Dolmas will not touch the bottom).
3) Lay the grape leaves out flat on a cutting board. Place about a Tbsp. of the beef mixture in the center of each leaf. Fold sides in towards the center, then roll up from the bottom loosely. Set in the pot seam side down. For large leaves, you may cut them in half at the center vein. Place a heavy dinner plate on top of the dolma to keep them from unraveling. The cooking pot should be about 2/3 full.
4) Pour tomato sauce and water over the dolma. The liquid should cover them by at least one inch. Adjust the amount of water if necessary. Bring to a boil, then cover, and simmer for 45 minutes to 1 hour, until all liquid has been absorbed and rice is tender.
5) Sprinkle/pour lemon juice over dolmas before serving. Serve warm with sauce and other accompaniments.


Source: http://allrecipes.com/recipe/dolma/