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Melt butter in skillet over moderate heat. Add the onions, lower heat and cook for 3 to 5 mins.
Bring 2 cups of water to a boil in 2 quart saucepan set over high heat. Stir in the rice, lower heat and cook uncovered for 8 minutes,
then drain through a sieve. Stir the rice, lamb, coriander, dill, mint, peas, salt and a few grindings of pepper into the onions and toss all the ingredients together lightly but thoroughly.
Bring 4 cups of water to a boil in a 2 quart saucepan and drop in the vine leaves. Boil for 3 to 4 mins, uncovered, then drain and
pat the leaves thoroughly dry with paper towels. One at a time, place the leaves rough side up on a flat surface, stem sides facing you. Heap 2 teaspoons of filling in the center of the leaf and bring up
both rounded sides so that they meet in the middle. Beginning at the far side, roll the vine leaf into a loose cylinder, tucking in the ends as you do and allowing enough slack for the rice to expand as it
cooks.
Arrange the rolls, seam-side down, in a shallow casserole just large enough to hold them in one layer. Pack them in snugly side by
side so that they retain their shape while cooking. Pour in the chicken stock and bring to a boil over high heat. Cover tightly and lower the heat, simmer undisturbed for about 45 mins.
Serve with a bowl of yogurt sprinkled with
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