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Stuffed Grape Leaves (Dolma)
Created by: Howcan Team
Ingredients
- 1 jar of grape leaves (about 60 leaves)
- 1 cup of long-grain white rice
- 1/2 cup of olive oil
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 1/4 cup of pine nuts
- 1/4 cup of currants
- 1/4 cup of fresh parsley, chopped
- 1/4 cup of fresh dill, chopped
- 1/4 cup of fresh mint, chopped
- 1 teaspoon of ground allspice
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground black pepper
- 1/2 teaspoon of salt
- Juice of 2 lemons
- 2 cups of vegetable broth
Instructions
- Rinse the grape leaves under cold water and drain well.
- In a large bowl, soak the rice in hot water for 10 minutes, then drain.
- In a large skillet, heat 1/4 cup of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the chopped tomatoes, pine nuts, and currants to the skillet. Cook for another 5 minutes, stirring occasionally.
- Stir in the soaked rice, chopped parsley, dill, mint, allspice, cinnamon, black pepper, and salt. Cook for 2-3 minutes, then remove from heat and let the mixture cool slightly.
- Place a grape leaf on a flat surface, shiny side down. Trim off the stem. Place a small spoonful of the rice mixture in the center of the leaf. Fold the bottom of the leaf over the filling, then fold in the sides, and roll it up tightly.
- Repeat with the remaining grape leaves and rice mixture.
- In a large pot, arrange the stuffed grape leaves in layers. Drizzle with the remaining 1/4 cup of olive oil and the lemon juice. Place a heavy plate on top to keep the dolma from unraveling during cooking.
- Pour the vegetable broth over the dolma. Cover the pot and simmer over low heat for 45-50 minutes, or until the rice is tender and the grape leaves are cooked through.
- Remove the dolma from the pot and let them cool slightly before serving. Enjoy warm or at room temperature.
Stuffed grape leaves, also known as Dolma, have a rich history dating back to ancient times in the Mediterranean, Middle East, and Balkans. This beloved dish is a culinary tradition that has been passed down through generations, with each region adding its own unique twist. The filling typically consists of rice, ground meat, and a flavorful blend of herbs and spices, all wrapped in tender grape leaves. Chefs like Yotam Ottolenghi and Ana Sortun have popularized their own versions of Dolma, while restaurants in Istanbul, Athens, and Beirut are renowned for serving exceptional variations. The key to a perfect Dolma lies in the delicate balance of flavors and the precise rolling technique. Whether it's the classic meat-filled version or a vegetarian alternative, Dolma continues to be a cherished dish that brings people together around the dinner table.
-1717434023416)
90 min
6 servings
250 per serving calories
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