- Prepare the Filling: Finely chop the chicken breast and mix it with brown rice, chopped dill, parsley, salt, black pepper, and a little olive oil.
- Make the Sauce: Blend the tomatoes into a paste and mix with pomegranate molasses, tamarind, and seasonings.
- Stuff the Leaves: Use grape leaves or cabbage leaves to wrap small portions of the chicken-rice mixture tightly.
- Cook the Dolma: Arrange the stuffed leaves in a pot, add the tomato-based sauce, and cook on low heat until the rice is fully cooked and the flavors blend well.
- Serve Hot: Garnish with fresh herbs and enjoy a delicious, healthy, protein-rich dish!