In answer to a recent inquiry about how Etchmiadzin dolma
differs from regular dolma, Ara Kassabian offered a brief explanation and recipe. Ara notes that the main distinguishing characteristic of
Etchmiadzin dolma, apparently, is the additional use of apples and quince.
|Apples and Quince (Image from lavenderandlovage.com)|
suggest short-grained or ordinary long-grained–not Basmati]
does not say, but I would suggest parsley, plus mint or dill]
separated and blanched
2. Core the
vegetables [I usually add the core
material back into the stuffing, but that is optional].
3. Fill the cored
vegetables and the cabbage leaves with the stuffing [Note: Dolma in Eastern Armenia is made much larger than in Western
stuffed vegetables tightly on top of it. Cover with water and an inverted plate
to keep everything in place [Note: The
purpose of the plate at the bottom of the pot is to prevent the dolma from
burning. I suggest using the leftover cabbage leaves, parsley stems, etc., instead].
Cover and cook for 40 minutes (high heat until the water boils, then lower
to a simmer). 10 minutes before removing from the fire, add the melted butter
and tomato paste.