Dolmas (Stuffed Grape Leaves)
Vine leaves stuffed with a rice and herb mixture.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
In a large skillet, heat 2 tbsp of olive oil over medium heat. Add the diced onion and sauté until translucent (about 5 minutes).
- 2
Stir in the rinsed rice, chopped dill, chopped mint, 2 tbsp of the lemon juice, salt, and pepper. Cook for 2 minutes to toast the rice slightly, then remove from heat.
- 3
Lay a grape leaf flat on a cutting board, shiny side down and stem end facing you (trim any thick stems). Place 1 heaping teaspoon of the rice mixture near the stem end.
- 4
Fold the bottom over the filling, fold the sides inward, and roll tightly toward the tip (like a tiny burrito). Repeat until the filling is used.
- 5
Line the bottom of a heavy pot with a few torn or imperfect grape leaves to prevent sticking. Pack the rolled dolmas tightly into the pot in snug layers.
- 6
Pour the remaining olive oil, remaining lemon juice, and the vegetable broth over the dolmas. Place an inverted heat-proof plate on top to keep them submerged. Simmer on low heat for 45-55 minutes until the rice is tender and the liquid is absorbed.
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