Iranian Artichoke and Pine Nut Dolma!

Iranian Artichoke and Pine Nut Dolma!

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Even just for a minute... However, these parcels of rice wrapped in vine leaves also appear in Iranian cuisine (and some other Middle Eastern cuisines) called  Dolma. The term Dolma simply refers to something which is stuffed - in this case it refers to stuffed vine leaves. Eggplant, tomatoes, potatoes and many other vegetables can also be made into Dolma, simply by stuffing with a rice filling. I've never been very fond of dolmades when I have had them from delicatessens or bought in restaurants or supermarkets. So, I have always thought that one day I would make my own and fill them with flavours that I love in the hope that I would finally enjoy them! I certainly did - having freshly made ones made such an amazing difference and I could happily eat these in vast quantities! Rinse the rice in cold water until the water runs clear. Place in a saucepan and cover with water. Bring to a boil and then reduce to a simmer. Simmer for 10 minutes and then drain and rinse immediately with cold water.2. Place the rice in a large mixing bowl and spread it out to allow it to dry while you prepare the rest of the filling.3. Score the tomato with a cross on the underside and place it in a bowl of boiling hot water for about 2 minutes, or until the skin is split and wrinkled. Remove and rinse under cold water. Peel the skin off and discard.4. Dry fry the pine nuts in a saucepan to toast for 2-3 minutes, stirring frequently and watching carefully to make sure they don't burn.5. Finely chop the artichoke hearts, peeled tomato and dill. 6. Mix the rice, tomato, pine nuts, artichoke hearts and dill together. Season to taste with salt and pepper (optional).7.

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