PERSIAN ARMENIAN STYLE MIXED DOLMA

I made it Persian Armenian style today. 

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INGRIDIENT:

1 pound Jenni-O ground turkey

1 minced onion

1 large ripe peeled chopped fresh tomato

2 cloves chopped garlic 

3-4 chopped scallions 

1 bunch chopped dill

1 bunch chopped cilantro 

1 bunch chopped parsley

1 small can tomato paste

1 teaspoon pepper paste (optional)

2 espresso cups washed basmati rice 

2 tablespoons olive oil 

1/2 squeezed lemon 

1 1/2 teaspoon Madras brand Indian curry

1 teaspoon turmeric

1/2 teaspoon alleppo pepper

2-3 teaspoons salt  

1/2 teaspoon black pepper

1/2 teaspoon onion powder 

METHOD:

Mix it all.

And fill it into cabbage rolls or mixed vegetables, assemble into pot sitting over sliced onion rings and round sliced tomatoes.

In sauce pan mix 2 cups of water, 1/2 can 8 oz tomatoe sauce, 1/2 squeezed lemon juice, black pepper, salt and 1 tablespoon olive oil, mix well and pour over dolma. Place a plate, cook on high heat, once the water boils, lower heat to medium-low heat cover 3/4 of the way and let cook approx 1 hour and 10 minutes. Last 10 minutes cook it covered and shut heat. Uncover and let it sit for 10 minutes before serving. 

Enjoy!!