Spring Dolma is a traditional Armenian recipe for a dish of vegetables with a minced beef stuffing that are cooked in a tomato sauce base. The full recipe is presented here and I hope you enjoy this classic Armenian version of: Spring Dolma.
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For this recipe you need enough vegetables to use-up all the filling. As vegetable sizes varies, I have not given the exact quantities, just provided suggestions for the vegetables you could use.
Ingredients:
Vegetables (bell peppers, tomatoes, aubergines, courgettes, sweet onions)
375ml of tomato sauce
500g minced (ground) beef
200g of ground rice
4 tbsp flat-leaf Parsley, chopped
Red and black peppercorns, broken into pieces
Salt
Onions (chopped, medium size) enough to cover the base of your cooking pot
Oil
Method:
Cut the top off the bell peppers and tomatoes then scoop out the insides and seeds, leaving the flesh whole. Trim the ends off the courgettes then slice into 5cm lengths. Use a spoon to hollow out from one end only so they have a base to sit on and the sides are still whole. If you're using sweet onions, then finely chop the pieces of onion that you remove when hollowing and add to the tomato sauce.
Place a heavy-based pan over medium heat. Add the beef and fry, breaking up any clumps until the meat releases its liquid and is no longer pink. Stir in the ground rice, parsley and peppercorns. Season to taste with salt then mix until everything is thoroughly combined.
Use this mixture to fill the hollowed-out vegetables.
Place a large pot over medium heat. Add the oil and use to fry the onions until softened. Sit the vegetables on top of the onions then pour in the tomato sauce along with 300ml cold water. Sit a plate on top of the vegetables then place a lid on the pan.
Bring to a gentle simmer and cook for about 20-25 minutes, until the vegetables are tender and the filling is cooked through.
Serve the stuffed vegetables accompanied by the tomato and onion sauce.
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