Dolmas
Dolmas are Mediterranean-style stuffed grape leaves, typically filled with a delicious mix of rice, herbs, and sometimes meat. These savory treats offer a perfect blend of textures and flavors, making them a popular choice as appetizers, snacks, or part of a larger meal. Dolmas can be served warm or cold and are often enjoyed with yogurt or a squeeze of lemon.
Equipment
- Large Pot: 1 (for cooking dolmas)
- Large Skillet or Pan: 1 (for sautéing onions)
- Sharp Knife: 1 (for trimming grape leaves)
- Cutting Board – 1
- Large Bowl: 1 (for mixing the filling)
- Ladle or Spoon: 1 (for portioning the filling)
- Steamer or Cloth: 1 (for covering while cooking)
Ingredients
- Grape leaves – 12-15 leaves jarred or fresh, blanched
- Olive oil – 2 tablespoons
- Yellow onion – 1 medium finely chopped
- Rice – 1 cup long-grain or basmati
- Fresh parsley – 1/2 cup chopped
- Fresh dill – 1/4 cup chopped
- Ground cumin – 1/2 teaspoon
- Ground cinnamon – 1/4 teaspoon
- Salt – 1 teaspoon adjust to taste
- Black pepper – 1/2 teaspoon adjust to taste
- Pine nuts – 2 tablespoons optional
- Currants or raisins – 2 tablespoons optional
- Water – 2 cups for cooking
Instructions
- Prepare the grape leaves: If using jarred grape leaves, rinse and drain them.If using fresh, blanch them in boiling water for 30 seconds, then place in ice water.
- Sauté onions: In a large skillet, heat olive oil over medium heat. Add chopped onions and sauté for 5-7 minutes, until softened.
- Cook the rice: Add the rice to the skillet with the onions, stirring to coat in the olive oil. Let it cook for 1-2 minutes.
- Mix the filling: Add parsley, dill, cumin, cinnamon, salt, pepper, pine nuts, and currants to the rice mixture. Stir until evenly combined. Set aside to cool.
- Roll the dolmas: Lay a grape leaf flat, vein side up. Place a spoonful of the filling near the base of the leaf. Fold the sides in and roll tightly toward the tip. Repeat with all the leaves.
- Cook the dolmas: Arrange the rolled dolmas in a large pot. Add water to the pot until the dolmas are partially submerged. Cover with a cloth or plate to keep them in place. Simmer on low heat for 40-45 minutes until the rice is tender and the grape leaves are soft.
- Serve: Allow the dolmas to cool slightly before serving. Serve with yogurt and lemon wedges.
Notes
- You can easily make dolmas vegetarian by excluding meat from the filling.
- For a heartier version, you can add ground lamb or beef to the rice mixture.
- If you're using fresh grape leaves, be sure to blanch them to make them soft and pliable.
- Dolmas can be served warm or cold, making them great for meal prep.
- Leftover dolmas can be stored in an airtight container in the fridge for 3-4 days or frozen for up to 3 months.