Classic Azerbaijani Lamb Kelem Dolmasi

Instructions

1. 1

   Bring a large pot of water to a boil. Add the green cabbage leaves and blanch for 2-4 minutes, just until flexible. Drain and let cool. Trim the thick center ribs so the leaves roll easily.

2. 2

   Rinse the uncooked white rice under cold water until the water runs mostly clear, then drain well.

3. 3

   In a large bowl, combine the ground lamb, drained rice, finely chopped onion, cilantro, dill, mint, minced garlic, tomato paste, salt, and black pepper. Mix gently but thoroughly until evenly combined.

4. 4

   Place one cabbage leaf on a work surface. Add a spoonful of lamb-rice filling near the base of the leaf. Fold the sides inward, then roll tightly into a compact parcel. Repeat with the remaining leaves and filling.

5. 5

   Heat the olive oil and unsalted butter in a wide, heavy pot over medium heat until the butter melts.

6. 6

   Spread a small amount of crushed tomatoes on the bottom of the pot. Arrange the cabbage rolls seam-side down in tight layers.

7. 7

   Pour the remaining crushed tomatoes and chicken broth over the dolmas. The liquid should come about halfway up the rolls.

8. 8

   Place a heatproof plate on top of the dolmas to keep them from opening during cooking. Bring the liquid to a gentle simmer.

9. 9

   Cover the pot, reduce the heat to low, and simmer for 60-75 minutes, until the rice is tender, the lamb is fully cooked, and the cabbage is soft.

10. 10

    Remove from the heat and let the dolmas rest, covered, for 10 minutes before serving. Serve warm with some of the tomato cooking sauce spooned over the top.