Grape Leaves Recipe

If using jarred brined leaves, drain and rinse under cold water to remove excess salt. If using fresh leaves, blanch in boiling water for 1 minute, then transfer to an ice bath and pat dry. Trim any thick stems if necessary.

Arrange leaves with vein side up on a work surface. If very large, cut out tough midrib to make rolling easier.

Heat 2 tbs olive oil in a skillet over medium heat. Add chopped onion and sauté until translucent, 5–7 minutes.

Add ground lamb or beef and cook, breaking up lumps, until no longer pink, about 6–8 minutes. Drain excess fat if necessary.

Stir in tomato paste, cinnamon, allspice, salt and pepper and cook 1 minute to bloom the spices.

Add the rinsed rice and 1/2 cup warm water or beef broth. Stir to combine, cover, and cook very gently for 8 minutes — you want the rice partially cooked (about halfway done). Remove from heat and let sit, uncovered, 5 minutes to cool slightly.

Fold in chopped parsley and mint. Taste and adjust seasoning. The mixture should be moist but not soupy.

Heat 2 tbs olive oil in a skillet over medium heat. Add chopped onion and sauté until soft and translucent, about 5–7 minutes.

Add chopped tomato and tomato paste; cook 3–4 minutes until tomato softens.

Stir in cooked chickpeas, rinsed rice, cumin, coriander, salt and pepper. Add 1/2 cup warm water or vegetable broth, stir, cover and simmer gently 8 minutes so rice is partially cooked. Remove from heat and let cool 5 minutes.

Fold in chopped parsley and mint. Mash about 1/4 of the chickpeas lightly with the back of a spoon to help bind the filling if desired. Adjust seasoning.

Prepare a 3–4 quart heavy pot by spreading 2 tbs olive oil on the bottom and placing a layer of whole grape leaves or a few unused leaves to protect from sticking. Scatter whole peppercorns on the bottom if using.

Place a grape leaf, vein side up and stem end toward you. Put about 1 to 1 1/2 tbs of filling near the stem end (use less for smaller leaves).

Fold the bottom stem portion up over the filling, fold in the two sides snugly, then roll tightly toward the tip to form a neat cylinder. Repeat with remaining leaves and filling, packing rolled dolmas seam-side down into the pot in concentric circles. Place rolls snugly so they won't unravel during cooking.

When pot is filled (or all rolls are in), place any spare leaves on top to cover the rolls, then pour 4 cups water mixed with 1/2 cup lemon juice evenly over the rolls. Place a heatproof plate upside-down over the rolls to keep them submerged.

Bring liquid to a gentle simmer, cover, and cook on low for 45–55 minutes for meat filling (rice fully tender) or 35–45 minutes for vegetarian filling. Check after minimum time: rice should be tender and liquid mostly absorbed. If needed, simmer a bit longer.

Turn off heat and let rest, covered, for 20–30 minutes to let flavors meld and to cool slightly—this helps the rolls set so they hold together.

Carefully remove the plate and lift the dolmas out with a slotted spoon or spatula. Serve warm or at room temperature with yogurt and lemon wedges.

Leftovers keep refrigerated in an airtight container up to 4 days. They also freeze well for up to 3 months; thaw overnight in the refrigerator before serving.