Dolmas Recipe

Rinse and separate leaves

Remove grape leaves from the jar or package and gently rinse under cold water to remove excess brine. Separate leaves and trim any thick stems so they lie flat when rolled. Blanch in simmering water for 1 minute if leaves are very tough; drain and pat dry on paper towels.

Cut lemons in half. Reserve 1 lemon for slicing to line the pot and the other for squeezing over finished dolmas.

Rinse the rice under cold water until water runs mostly clear, then place in a heatproof bowl and pour 1 1/4 cups hot water over it. Let rice soak 15 minutes to soften slightly, then drain any excess (keep most of the water).

Warm 2 tablespoons of olive oil in a medium skillet over medium heat. Add the finely chopped onion and a pinch of salt; sauté until translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Stir in the tomato paste and cook 1 minute to mellow acidity. Add the soaked rice, toasted pine nuts (if using), ground cumin, ground cinnamon, salt and black pepper; stir to coat rice with oil and spices, 1–2 minutes.

Add 3/4 cup water or low-sodium vegetable broth to the skillet, bring to a simmer, then reduce heat to low and cook uncovered until rice is just shy of fully tender and most liquid is absorbed, about 6–8 minutes (rice will finish cooking inside the dolmas). Remove from heat and let cool 5 minutes.

Stir in the chopped parsley, dill and mint, plus 1 tablespoon extra-virgin olive oil. Taste and adjust seasoning (add up to 1/4 tsp more salt if needed). The filling should be moist but not runny.

Lay one grape leaf flat on a cutting board with the stem end toward you and the vein side up. Place about 1 to 1 1/2 teaspoons of filling near the base center of the leaf (for larger leaves use up to 2 tsp).

Fold the bottom stem end up over the filling, then fold both sides in toward the center and roll tightly away from you to form a neat cylinder about 1 inch wide. Do not overfill — the rice will expand. Place the rolled dolma seam-side down in a shallow dish.

Repeat with remaining leaves and filling. You should yield about 36–40 medium dolmas depending on leaf size and filling amount.

Line the bottom of a wide, heavy-bottomed pot with the lemon slices and the bay leaf. Drizzle 1 tablespoon olive oil over the lemon slices to prevent sticking.

Arrange a single layer of excess or torn grape leaves over the lemon slices to act as a protective layer (optional). Then pack the rolled dolmas seam-side down in concentric circles, as tightly as you can, stacking additional layers if necessary but keeping the final layer flat.

Pour 1/2 cup water over the dolmas and then drizzle the remaining 1 tablespoon olive oil and squeeze the juice of half a lemon evenly over the top. Place a heatproof plate (upside down) on top of the dolmas to weigh them down and prevent unrolling during cooking.

Cover the pot and bring to a gentle simmer over medium-low heat. Cook gently for 35–40 minutes until rice inside is tender. Check once after 20 minutes to ensure liquid hasn’t evaporated; add an extra 2–3 tablespoons hot water if needed.

When cooked, remove the pot from the heat and let rest, covered, for 15 minutes to allow flavors to set and liquid to absorb.

Carefully remove the plate and lift dolmas out with a slotted spatula, arranging them on a serving platter seam-side down. Drizzle with remaining lemon juice and 1–2 tablespoons olive oil if desired.

Serve warm or at room temperature with extra lemon wedges and plain yogurt or tzatziki on the side. Store leftovers in an airtight container in the refrigerator for up to 3 days.