90 minutes
A delightful Mediterranean dish featuring grape leaves stuffed with a flavorful mix of rice, herbs, and spices, simmered to perfection.
Long-grain Rice, rinsed
cups
Large Onion, finely chopped
each
cups
Currants, optional
cups
Flat Leaf Parsley, chopped
cups
Mint, chopped
cups
Dill, chopped
cups
teaspoons
Ground Allspice
teaspoons
teaspoons
teaspoons
Olive Oil, divided
cups
Lemon Juice, freshly squeezed
0.25 fluid ounces
Grape Leaves, in brine, rinsed and stems trimmed
0 oz
cups
Lemon Slices, fresh
each
1. Prepare the Filling
Begin by rinsing the long-grain rice thoroughly under cold water until the water runs clear. In a skillet, heat 1/4 cup of olive oil over medium heat. Sauté the finely chopped onion and pine nuts until the onion becomes translucent and the pine nuts are lightly golden, about 5-7 minutes. Add the rinsed rice to the skillet, stirring to coat each grain with oil. Mix in the currants or raisins if using, along with the chopped fresh parsley, mint, dill, ground cinnamon, ground allspice, ground black pepper, and salt. Pour in the juice of one lemon and stir everything together. Allow this mixture to cook for a few minutes, just until the rice begins to turn opaque but not fully cooked.
2. Prepare the Grape Leaves
While the filling cools slightly, take the grape leaves out of the jar and rinse them gently under cold water to remove excess brine. Pat them dry with paper towels and trim any tough stems with a knife or kitchen scissors. This ensures that the leaves are tender and ready to be stuffed.
3. Stuff the Grape Leaves
On a clean surface, place a grape leaf with the shiny side down and the stem end closest to you. Place about a teaspoon of the filling near the stem end of the leaf. Fold the sides over the filling and then roll it up tightly like a cigar. Repeat with the remaining leaves and filling, making sure each leaf is snug but not overly tight, as the rice will expand as it cooks.
4. Cook the Dolma
Line the bottom of a large pot with a few grape leaves to prevent the stuffed leaves from sticking and burning. Arrange the stuffed grape leaves seam-side down in the pot, packing them closely together in a single layer. Pour the remaining 1/4 cup of olive oil over the grape leaves and add enough vegetable broth or water to just cover them. Place the lemon slices on top to add a touch of acidity which helps to tenderize the leaves.
5. Simmer the Dolma
Cover the grape leaves with a plate that fits inside the pot to keep them submerged and prevent them from unrolling during cooking. Put the lid on the pot and bring the liquid to a gentle simmer over low heat. Let the dolma cook for 40-50 minutes, or until the rice is fully cooked and the grape leaves are tender. This gentle simmering allows the flavors to meld beautifully together.
6. Serve the Dolma
Once done, allow the dolma to cool slightly in the pot. Carefully transfer them to a serving platter. They can be served warm or at room temperature, making them a versatile dish for any occasion. Enjoy your homemade dolma with a squeeze of fresh lemon juice if desired.
These varieties absorb flavors better and have the perfect texture for stuffing. Don’t use long-grain rice as they tend to remain separate and less sticky.
A mix of fresh herbs like dill, mint, and parsley can significantly enhance the flavor. Don't be shy with allspice, cinnamon, and black pepper — they add depth and a subtle complexity.
Lay the leaf flat with the veins facing up, place a tablespoon of filling near the stem, fold the sides over the filling, then roll tightly. Consistent and tight rolls ensure even cooking and a perfect bite.
Line the bottom of your pot with discarded or broken grape leaves to prevent sticking and add extra flavor. Place the stuffed leaves seam side down in snugly-packed layers.
Once cooked, allow the dolmas to rest in the pot for at least 30 minutes. This resting period helps the flavors meld together and makes them easier to handle.
Comments (0)