Dolmas Recipe
Imported from Greece. Grape leaves stuffed with rice & herbs
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Ingredients
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Dolma Ingredients
Method
Dolma Preparation
- 1
Prepare the Grape Leaves
Rinse the grape leaves under cold water and set aside to drain.
- 2
Cook the Filling
In a pan, 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 parsley, dill, mint, salt, and pepper. Pour in 1 cup of vegetable broth or water, cover, and simmer until the liquid is absorbed (about 15 minutes). Let it cool.
- 3
Stuff the Grape Leaves
Lay a grape leaf on a flat surface, vein side up. Place a spoonful of the rice mixture at the base of the leaf. Fold in the sides and roll up tightly to form a small cylinder. Repeat with the remaining leaves and filling.
- 4
Cook the Dolmas
In a large pot, arrange the stuffed grape leaves seam side down. Drizzle with the remaining olive oil and lemon juice. Pour in the remaining vegetable broth or water until the dolmas are just covered. Place a plate on top to keep them submerged. Cover and simmer on low heat for about 30-40 minutes.
- 5
Serve
Once cooked, allow the dolmas to cool slightly. Serve with additional lemon wedges on the side.
