Dolmas Recipe
Dolmas, Imported from Greece. Grape leaves stuffed with rice & herbs
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Ingredients
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Filling
Assembly
Method
Preparation of Filling
- 1
Rinse the Rice
Rinse the long-grain rice under cold water until the water runs clear. Drain well.
- 2
Sauté Onion
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.
- 3
Combine Filling Ingredients
In a large mixing bowl, combine the rinsed rice, sautéed onion, chopped parsley, chopped dill, pine nuts, salt, black pepper, and lemon juice. Mix well.
Assembly of Dolmas
- 4
Prepare Grape Leaves
If using jarred grape leaves, rinse them under cold water to remove excess brine and separate them carefully. If using fresh, blanch them in boiling water for 2 minutes and then cool in ice water.
- 5
Stuff the Leaves
Take a grape leaf, vein side up. Place about 1 tablespoon of filling at the base of the leaf, fold in the sides, and roll tightly from the base to the tip. Repeat with remaining leaves and filling.
- 6
- 7
Add Liquid
Pour the water or vegetable broth over the dolmas until they are just covered. Place a plate on top to keep them submerged.
- 8
Cook the Dolmas
Bring to a gentle simmer over medium heat. Cover and cook for about 45 minutes, or until the rice is tender.
Serving
- 9
Serve Warm
Once cooked, let the dolmas cool slightly before serving. Serve warm with a side of yogurt or tzatziki, if desired.
