Dolma Stuffed Grape Leaves
Transport your taste buds straight to the Mediterranean with these savory and aromatic Dolma Stuffed Grape Leaves! Featuring tender grape leaves wrapped around a fragrant filling of long-grain rice, fresh herbs like parsley, dill, and mint, and a hint of tangy lemon, this classic dish is a celebration of vibrant flavors and wholesome ingredients. Slow-simmered to perfection with a citrusy broth, these grape leaf rolls are a delightful combination of soft, zesty, and earthy textures. Ideal as an elegant appetizer or a light vegetarian main course, dolma can be served warm or at room temperature, garnished with fresh lemon slices for an extra burst of brightness. Perfect for gatherings or creating a leisurely Mediterranean-inspired meal, this recipe will impress every guest at the table!
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Ingredients
- 40 pieces Grape leaves (jarred or fresh)
- 3 tablespoons Olive oil
- 1 large White onion, finely chopped
- 1 cup Long-grain rice, rinsed
- 1 cup Fresh parsley, chopped
- 0.5 cup Fresh dill, chopped
- 0.25 cup Fresh mint, chopped
- 0.5 cup Lemon juice
- 1 tablespoon Tomato paste
- 2 teaspoons Salt
- 0.5 teaspoon Black pepper
- 3 cups Water
- 4 slices Lemon slices (optional, for garnish)
Directions
Step 1
If using jarred grape leaves, rinse them thoroughly in cold water to remove excess brine. If using fresh grape leaves, blanch them in boiling water for 2-3 minutes, then immediately submerge in ice water. Set aside to drain.
Step 2
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped onion and sauté for 5-7 minutes until soft and translucent.
Step 3
Stir in the rinsed rice and cook for another 2 minutes, allowing the rice to lightly toast.
Step 4
Add the parsley, dill, mint, tomato paste, 1 teaspoon of salt, black pepper, and 1/4 cup of lemon juice to the skillet. Stir well to combine and cook for 1 minute. Remove from heat and let the mixture cool slightly.
Step 5
Lay one grape leaf shiny side down on a flat surface. Place 1 teaspoon of the rice mixture near the stem side. Fold the sides of the leaf inward and roll tightly from the stem end towards the tip, creating a small cylinder. Repeat with remaining leaves and filling.
Step 6
Line the bottom of a large pot with a few grape leaves to prevent sticking. Arrange the stuffed grape leaves snugly in the pot in a single layer, seam side down. If needed, add a second layer.
Step 7
In a small bowl, mix the remaining 1 tablespoon of olive oil, 1/4 cup of lemon juice, 2 cups of water, and 1 teaspoon of salt. Pour this mixture over the stuffed grape leaves in the pot.
Step 8
Place a heatproof plate upside down on top of the grape leaves to keep them from floating during cooking. Cover the pot with the lid.
Step 9
Bring the pot to a gentle simmer over medium heat, then reduce the heat to low and cook for 50-60 minutes or until the rice is tender and the grape leaves are soft.
Step 10
Carefully remove the grape leaves from the pot and arrange them on a serving platter. Garnish with lemon slices if desired.
Step 11
Serve warm or at room temperature as an appetizer or main dish.
Nutrition Facts
| Serving size | (1909.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1064.1 |
| Total Fat 51.2g | 0% |
| Saturated Fat 7.7g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6043.2mg | 0% |
| Total Carbohydrate 135.5g | 0% |
| Dietary Fiber 42.7g | 0% |
| Total Sugars 19.5g | |
| Protein 35.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1845.8mg | 0% |
| Iron 35.9mg | 0% |
| Potassium 4691.1mg | 0% |
Source of Calories