Lamb Dolmas

Preparation info
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By Joyce Goldstein

Published 1998

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  • 1 cup long-grain rice, preferably basmati
  • 4 tablespoons unsalted butter
  • 2


Soak the rice in cool water to cover for about 30 minutes. Drain.

While the rice is soaking, melt the butter in a medium sauté pan or skillet over low heat. Add the onions and cook, stirring occasionally, until translucent and tender, about 10 minutes. Add the garlic and spices and cook a few minutes more. Let cool about 10 minutes. Combine the onion mixture, rice, ground lamb, pine nut