Our ‘Grapevine Dolma’ recipe started as a salad special we once whipped up before dinner service; it became a slightly weird blog post recipe; it morphed into a different book recipe – and it continues to evolve still (we badly wanna try it with a mix of forbidden rice and basmati to stain it a deep purple). Progress.
The current iteration (Flip to page 89 of “Salad Daze” and read along, kids) is a simple but awesome rice-packed dolma spiked with sunflower seeds toasted with Za’atar and purple grapes pickled in red wine vinegar.
When we made a big batch for a party last week, our corporate videographer K. Mikey Merrill dutifully captured the recipe in real time. Ready to ROLL?!
