Classic Azerbaijani Lamb Kelem Dolmasi

Preparación

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