Dolmas Recipe

Cook the Rice

In a medium pot, bring 2 cups of water to a boil. Add the long-grain rice, reduce heat to low, cover, and simmer until rice is tender and water is absorbed, about 15-20 minutes. Remove from heat and let it cool slightly.

Sauté the Onion

In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Remove from heat and allow to cool.

Mix the Filling

In a large bowl, combine the cooked rice, sautéed onion, chopped dill, parsley, mint, lemon juice, salt, black pepper, and cinnamon. Mix well until all ingredients are combined.

Prepare Grape Leaves

If using jarred grape leaves, rinse them under cold water to remove excess brine. If using fresh leaves, blanch them in boiling water for 2-3 minutes until softened. Drain and cool.

Stuff the Leaves

Lay a grape leaf flat on a clean surface, vein side up. Place about 1 tablespoon of filling at the base of the leaf. Fold the sides over the filling, then roll from the base to the tip, creating a tight roll. Repeat with remaining leaves and filling.

Cook the Dolmas

In a large pot, arrange the stuffed dolmas seam side down. Add water or vegetable broth until the dolmas are just covered. Place lemon slices on top and drizzle with 1 tablespoon of olive oil. Bring to a boil, then reduce heat to low. Cover and simmer for about 30-40 minutes until the leaves are tender.

Serve

Remove from heat and let cool slightly. Serve warm or at room temperature with yogurt or tzatziki on the side.