Stuffed Grape Leaves (Dolma)

Name: Stuffed Grape Leaves (Dolma)
Cook time: 110 min
Total time: 110 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 1 tsp Ground Black Pepper; 1 tsp Ground Allspice; 1 cups Parsley, fresh, finely chopped; 300g Medium-Grain Rice, rinsed and drained; 2 medium Onions, finely chopped; 2 Tomatoes, finely diced; 1/2 cups Dill, fresh, finely chopped; 1/3 cups Mint, fresh, finely chopped; 1/2 cups Extra Virgin Olive Oil; 1 1/2 tsp Fine Salt; 1 tsp Sugar, optional; 55 Grape Leaves in Brines, rinsed and drained; 1 large Tomatoes, sliced for lining the pot; 1 Lemons, thinly sliced for layering; 2 whole lemons of Lemon Juice, fresh; 1/4 cups Extra Virgin Olive Oil; 400ml Water, to just cover the rolls; 1 tsp Fine Salt

These classic Stuffed Grape Leaves (Dolma) are tender vine leaves wrapped around a fragrant, herbed rice filling, brightened with tomato and lemon. They make an elegant appetizer or light main that’s best served at room temperature with a drizzle of olive oil and a squeeze of lemon.

These classic Stuffed Grape Leaves (Dolma) are tender vine leaves wrapped around a fragrant, herbed rice filling, brightened with ... Show more

Traditional Middle Eastern Recipe

Health Grade

C- · Balanced

Rating

4.3

Time

1 hr50 min

Price

0,69 €

Calories

462 kcal

vegan

budget

low calorie

meal prep

one pot

gluten free

Method

Prep the filling

Rinse the Medium-Grain Rice in a colander under cool water until the water runs mostly clear, then let it drain well. Finely chop the Onion, Tomato, Parsley, Dill, and Mint so the filling will roll up neatly without tearing the leaves.

Mix the filling

Tip the rice and chopped vegetables into a large bowl, then season with Ground Black Pepper, Ground Allspice, 1.5 tsp of Fine Salt, and 1 tsp of Sugar if you want a slight sweetness. Drizzle in 0.5 cup of Extra Virgin Olive Oil and mix with a spoon or clean hands until everything is evenly coated and the filling looks glossy and well combined.

Rinse the leaves

Rinse the Grape Leaves in Brine under cool running water, separating any leaves that stick together, then drain them well. Trim off any tough stems so the leaves lie flat and are easier to roll.

Roll the dolma

Lay one grape leaf flat with the vein side facing up. Place about 1 tablespoon of filling near the stem end, fold the sides over the filling, and roll it up snugly into a neat little cylinder; repeat with the remaining leaves and filling until you have about 55 small rolls. Keep the rolls firm enough to hold their shape, but not so tight that the rice has no room to expand.

Layer the pot

Line the bottom of a wide pot with the sliced Tomato, then add the thin Lemon slices on top. Pack the grape rolls seam-side down in tight, even layers over the lining so they stay tucked in while they cook.

Simmer gently

Pour the Lemon Juice, the remaining 0.3 cup of Extra Virgin Olive Oil, 400 ml of Water, and the remaining 1 tsp of Fine Salt over the rolls, or just enough water to barely cover them. Set a small plate directly on top to keep everything in place, cover the pot, bring it to a gentle boil, then lower the heat and simmer for 35 minutes until the rice is tender and the leaves are silky.

Rest and serve

Turn off the heat and let the dolma rest, covered, for 10 minutes so they settle and absorb the last bit of liquid. Lift them out carefully and serve warm or at room temperature, spooning a little of the lemony cooking liquid over the top if you like.