Echmiadzin Dolma
Description
The recipe won't take much time. This very colorful dish of seasonal vegetables and fruits stuffed with a meat and rice filling can even be served at a festive table. If desired, you can replace quince with apples, and add eggplants or zucchini to the vegetables, if you have them available. Serve hot.
Instructions
- 1
Step 1
Prepare the listed ingredients. Use lamb or beef mince. Boil the rice beforehand until half-cooked for 15 minutes.
- 2
Step 2
Peel the onion and carrots, then rinse all the vegetables and parsley under water. Dice the onion into small cubes and chop the parsley. Place the meat mince, half-boiled rice, diced onion, and chopped parsley into a deep bowl. Add 2-3 pinches of salt and 2 pinches of ground black pepper. Thoroughly mix the filling.
- 3
Step 3
Rinse the quince with a sponge in water, removing the fuzz from its surface. Cut off the tops of the tomatoes, quince, and bell peppers. Remove the pulp, and remove the seeds from the quince, being careful not to pierce the bottom.
- 4
Step 4
Stuff the vegetables and fruits with the prepared filling.
- 5
Step 5
Place the tomato pulp and sliced carrots and quince at the bottom of the cauldron.
- 6
Step 6
Place all the stuffed vegetables and fruits on top, covering them with their lids. Add bay leaves. Pour in warm water and place the cauldron on the stove.
- 7
Step 7
Simmer the dish for about 30 minutes over low heat until the quince becomes soft. However, make sure it retains its shape.
- 8
Step 8
Arrange the vegetables and fruits on a plate and serve hot.