Armenian Freeze-Dried Corn Dolma

Try out this new recipe for Armenian corn dolma with freeze-dried corn! This animal-product-free vegetarian dish takes the classic preparation of dolma, stuffing grape leaves and sometimes tomatoes with rice and meat or fish and spices, and adds a small kick of sweetness and crunch with some freeze-dried corn.

Ingredients:

1 cup freeze-dried corn

30 grape leaves, rinsed and stems trimmed

1/2 pound ground beef or lamb

1 cup uncooked long-grain rice

1 large onion, finely chopped

2 cloves garlic, minced

1/4 cup fresh parsley, chopped

2 tablespoons fresh mint, chopped

1 teaspoon dried dill

1 teaspoon paprika

Salt and pepper to taste

2 tablespoons olive oil

2 cups chicken or vegetable broth

Lemon slices, for serving

Preparation:

Step 1: Rehydrate the Corn

Put the freeze-dried corn into warm water for five minutes. Filter the liquid and set the corn aside.

Step 2: Prepare the Filling

Mix with hands, adding water as needed for moist consistency. Stuff the prepared caul meat with this mixture in a thick layer. Place in fridge for at least two hours before cooking to allow the flavours to meld. Meanwhile, prepare the tomato base. Crack the egg and mix with the tomatoes.

Step 3: Stuff the Grape Leaves

Lay a grape leaf flat, shiny side down, on a work surface. Spoon about a tablespoon of the filling onto this leaf, near the stem end. Fold the sides of the leaf over the filling. Tightly roll up the leaf into a neat parcel. Repeat with the remaining filling and grape leaves.

Step 4: Cook the Dolma

Place the stuffed grape leaves in an earthenware or large stainless steel pot, in layers, snugly fitted together. Douse with olive oil, and then pour the broth over the dolma so the liquid just covers the top layer of grape leaves.

Use a heatproof plate to submerge the dolma during cooking by weighing it down.

Boil, then reduce heat to low, cover and simmer for 45-60 minutes or until rice and meat are tender.

Step 5: Serve

Carefully remove the dolma from the pot with a slotted spoon, and then arrange them on a platter to serve. Warm, with a few slices of lemon for fresh, tangy cut through.

This Armenian corn dolma, featuring freeze-dried corn, represents a fresh and fun twist of many traditional recipes, providing a nice melody of taste and texture that will bring joy to every table.