Pilaf with Dolma. Recipe from Sister.

Pilaf with Dolma from grape leaves 🍀
Traditional national dish of Tajiks
🥩Veal meat 1.8 kg
🍶Olive oil (Extra Virgin)
🍚Rice 1 kg. (laser)
🐦Quail eggs 15 pcs (to taste)
🧅Onions 3-4 pcs.
🥕Carrots 1.5 kg
🧄Garlic 1 head
🧂Salt
🏵️Turmeric
🌿Zirra
🩸Red barberry
All spices to taste
Oil and water depends on what kind of rice you have...
• Самый знаменитый плов ...
• Плов Самаркандский гот...
For Dolma:
🍀Young grape leaves (collect in advance, wash, dip in boiling water)
🥩 Beef meat 800g (minced meat) (Or lamb)
🧅 Onion 4 pcs
🌿 Basil, mint, cilantro
🍚 Rice 150-200 g (soak)
🍶 Vegetable oil 2 tbsp
💧 Water 2 - tbsp.
🧂 Salt to taste
🏵️ Turmeric 1 tsp
🌱 Zira 1 tsp
🩸Paprika 1 tsp
🌿 Universal seasoning 1 tsp
🌿🌱🍀 Set of dried herbs 1 tsp
For the salad 🍅tomatoes, 🥒cucumbers, 🫑bell peppers, 🌶️chili peppers, 🧅onions, 🌿greens, 🩸pomegranates all to taste and quantity gourmet...
Bon appetit
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It would seem that a lot has already been said about pilaf. However, the key ingredient in this recipe is grape leaves. Did they grow up in your area? If yes, you're in luck! Choosing leaves for dolma is a real pleasure. They are transparent, appetizing, slightly rough on one side and covered with delicate wax on the other. The leaves are especially good a few days after blooming - they simply melt in your mouth. Having collected 40-50 leaves, wash them, removing the cuttings, and pour boiling water over them. Meat also plays an important role. A little pulp from the hind leg, loin, ribs - all this turns into minced meat with the addition of onions and fat tail fat. Season with salt and maybe a little black pepper. Cook with love and enjoy the taste!
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Вкусно!