Dolma Recipe

Prepare the Filling

In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent. Stir in the rice and cook for another 2 minutes. Add the parsley, dill, mint, salt, and black pepper, and mix well. Remove from heat and let it cool.

Prepare Grape Leaves

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

Stuff the Leaves

Lay a grape leaf flat on a clean surface, stem end facing you. Place about 1-2 tablespoons of the rice filling at the base of the leaf. Fold the sides over the filling, then roll from the bottom to the top, making a tight cylinder. Repeat with remaining leaves.

Cook the Dolma

In a large pot, arrange the stuffed grape leaves seam side down. Drizzle with the remaining olive oil and lemon juice. Pour water or vegetable broth over the dolmas until just covered. Place a plate on top to keep them submerged. Cover the pot and simmer for about 30-40 minutes until the rice is cooked and the leaves are tender.

Serve

Once cooked, let the dolmas cool slightly. Serve warm or at room temperature, drizzled with extra lemon juice if desired.