Dolma Recipe

Prepare the Filling

In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Add Rice and Seasonings

Add the rice to the saucepan and stir for a couple of minutes until lightly toasted. Then, add the parsley, dill, salt, black pepper, and lemon juice. Pour in 1 cup of water or vegetable broth and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes or until the rice is cooked and liquid is absorbed. Remove from heat and let it cool.

Prepare the Grape Leaves

If using canned grape leaves, rinse them under cold water to remove excess brine. Lay out a grape leaf, vein side up, and place about 1 tablespoon of the rice filling at the base of the leaf.

Roll the Dolma

Fold the sides of the leaf over the filling and roll it up tightly from the bottom to the top. Repeat with the remaining leaves and filling.

Cook the Dolma

In a large pot, layer any leftover or damaged grape leaves at the bottom. Place the stuffed dolmas seam side down in the pot. Drizzle with the remaining olive oil and pour in the remaining water or broth. Place a plate on top to keep them submerged, cover, and simmer on low for about 30-40 minutes.

Serve

Once cooked, let them cool for a few minutes before serving. Serve warm or at room temperature with lemon wedges on the side.