Dolmeh barg and mo

INGREDIENTS FOR 4 PEOPLE (16 involtini)

• 16 vine leaves
• 300g of minced meat
• 100 g of boiled white rice
• 2-3 onions
• 1 handful of aromatic herbs (parsley, chives, mint, tarragon, dill)
• 1 cup of vinegar
• 3-4 tablespoons of sugar
• a few tablespoons of oil
• salt
• pepper
• 1 handful of barberry in berries (zereshk) (optional)
• 1 handful of split yellow chickpeas (optional)

PREPARATION

Get tender and young vine leaves (new leaves at the end of summer are ideal, as they do not require prior boiling). If they were bigger and harder, they need to be thrown into boiling water for a few moments; drain and dry them on a kitchen towel. A valid alternative are vine leaves preserved in jars. Prepare a well-blended and not too liquid filling proceeding as follows: fry the onions in oil until golden, season with salt and pepper, add the minced meat and stir fry until it changes color and exudes its water. Separately, chop the well washed aromatic herbs and fry them (you can safely use those dried and soaked in hot water). Add them to the meat, add the rice and mix to mix all the ingredients. If desired, it is also possible to add the zereshk and / or split yellow chickpeas to the mixture, previously cooked for 10 'at least in boiling water. If you use fresh vine leaves, remember to eliminate the hard part with which they are attached to the branch and after having spread them with the glossy face, outwards, place a little filling in the center, in a quantity proportional to the size of the leaf so that the edges of this can be easily folded around avoiding spills during cooking. After lining the bottom of a non-stick casserole with some vine leaves, arrange the rolls in a single layer very close to each other. Pour a glass of water and vinegar in which you have dissolved the sugar and oil into the saucepan. Since the ingredients of the fillings are already cooked, the rolls do not have to cook for long: it is sufficient for the liquid to evaporate slowly, making the leaves dry well and giving them the characteristic sweet and sour taste. They can be served hot or cold, as an appetizer or a quick second course. They can be kept for a few days in the refrigerator.