Fergana Pilaf with Dolma

Prepare Fergana rice, following the main pilaf recipe up to and including the fourth step.

Chop the remaining 500 g of lamb with a cleaver or pass it through a meat grinder. Chop the remaining onion into small cubes.

Pour boiling water over canned grape leaves. If you are using fresh leaves, boiling water is not necessary. Do not use salted leaves under any circumstances — they will spoil the taste of dolma.

Grind the spices in a mortar into a fine powder.

Mix the meat with spices, onion, finely chopped cilantro, and finely diced tail fat.

Take a steamed grape leaf, lay it shiny side down with the stem facing you. If the stem is long, pinch it off. Spread half a tablespoon of filling on the textured part of the leaf.

Fold the sheet like an envelope: first bend your thumb (side edges), then your pinky, index, ring finger — and wrap it with your middle finger. You'll get a tight roll.

Thread each roll onto a needle and thread. When the thread becomes heavy, tie it off and start a new one. Make three garlands of different diameters — this makes them easier to arrange in concentric rings in the cauldron.

Continue cooking Fergana pilaf according to the main recipe. At the sixth stage, when the water with meat and vegetables comes to a boil, reduce the heat and add dolma to the zirwak. Simmer for 30–40 minutes until the grape leaves are cooked through.

Remove the dolma and continue cooking the rice according to the main recipe.

Arrange the dolma on the almost-ready pilaf, cover with a lid, and place on low heat. Let it rest for 20 minutes.

Cut the strings and serve the pilaf together with dolma.