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Dolma
Created by: Howcan Team
Ingredients
- 1 jar of grape leaves, about 60 leaves
- 1 cup of long-grain white rice
- 1 large onion, finely chopped
- 1/2 cup of fresh parsley, chopped
- 1/4 cup of fresh dill, chopped
- 1/4 cup of fresh mint, chopped
- 1/2 cup of olive oil
- 1/4 cup of lemon juice
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of allspice
- 1/2 teaspoon of cinnamon
- 2 cups of vegetable broth
Instructions
- Rinse the grape leaves under cold water to remove excess salt, then soak them in a large bowl of warm water for 10 minutes. Drain and set aside.
- In a large bowl, combine 1 cup of rice, 1 large finely chopped onion, 1/2 cup of chopped parsley, 1/4 cup of chopped dill, 1/4 cup of chopped mint, 1/2 cup of olive oil, 1/4 cup of lemon juice, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of allspice, and 1/2 teaspoon of cinnamon. Mix well.
- Place a grape leaf on a flat surface, shiny side down. Trim the stem. Place a small amount of the rice mixture in the center of the leaf. Fold the sides of the leaf over the filling, then roll it up tightly from the bottom to the top, forming a small cylinder. Repeat with the remaining grape leaves and rice mixture.
- Arrange the stuffed grape leaves in a large pot, seam side down, in a single layer. Pour 2 cups of vegetable broth over the dolma. Place a heatproof plate on top of the dolma to keep them from unraveling during cooking.
- Cover the pot and bring the broth to a boil. Reduce the heat to low and simmer for 45 minutes to 1 hour, or until the rice is tender and the grape leaves are cooked through.
- Remove the dolma from the pot and let them cool for a few minutes before serving. Enjoy your delicious homemade dolma!
Dolma is a traditional Middle Eastern dish that dates back to ancient times. It consists of grape leaves stuffed with a flavorful mixture of rice, ground meat, and aromatic herbs. This dish has been enjoyed for centuries in countries like Turkey, Greece, and Lebanon, with each region adding its own unique twist to the recipe. Renowned chefs like Yotam Ottolenghi and Sami Tamimi have popularized their versions of dolma, incorporating ingredients like pine nuts and currants for added depth of flavor. Today, the best dolma can be found in authentic Middle Eastern restaurants, where skilled chefs meticulously prepare and roll each grape leaf to perfection. The key to a delicious dolma lies in the balance of tangy grape leaves, savory filling, and a hint of citrus. Whether served hot or cold, dolma is a beloved dish that continues to delight food enthusiasts around the world.
90 min
6 servings
250 per serving calories
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