🍃 Dolmas (Stuffed Grape Leaves)

🧂 Ingredients (Makes 25–30 dolmas)

🌿 For the filling:

• 1 cup uncooked short-grain rice (like arborio or Egyptian)

• ¼ cup olive oil

• 1 small onion, finely diced

• 3 cloves garlic, minced

• 2 Tbsp fresh parsley, chopped

• 2 Tbsp fresh dill, chopped

• 2 Tbsp fresh mint, chopped (optional but traditional)

• 1 medium tomato, finely diced (or 2 Tbsp tomato paste)

• Juice of 1 lemon

• ½ tsp salt, plus more to taste

• ½ tsp black pepper

  

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🍃 For wrapping:

• 1 jar (16 oz / 450 g) grape leaves in brine, rinsed and drained

• 3 Tbsp olive oil

• Juice of 1 more lemon

• 1–1½ cups water or vegetable broth

👩‍🍳 Instructions

Step 1. Prepare grape leaves

1. Rinse the leaves under cold water to remove excess salt.

2. Trim any tough stems.

3. Blanch them briefly (20–30 seconds in hot water), then drain and pat dry.

Step 2. Make the filling

1. Heat olive oil in a pan over medium heat.

2. Add onion and cook 3–4 minutes until soft.

3. Add garlic, rice, and diced tomato (or tomato paste).

4. Stir for 1–2 minutes until rice is coated and slightly translucent.

5. Add salt, pepper, herbs, and half of the lemon juice.

   

   Southern Cornbread Dressing

6. Pour in ½ cup of water and cook for 5 minutes, just until the liquid absorbs (rice will finish cooking later).

7. Let the mixture cool before wrapping.

Step 3. Assemble the dolmas

1. Lay one grape leaf shiny side down on a board.

2. Place 1–2 tsp of filling near the stem end.

3. Fold the bottom over the filling, then fold sides in and roll up tightly (like a small burrito).

4. Repeat until all filling is used.

Step 4. Cook the dolmas

1. Line the bottom of a heavy pot with a few extra grape leaves (to prevent sticking).

2. Arrange stuffed dolmas seam-side down, tightly packed in layers.

3. Drizzle with olive oil and remaining lemon juice.

4. Pour in enough water or broth to just cover the dolmas.

5. Place a small heatproof plate on top to keep them from floating.

6. Cover and simmer gently on low heat for 35–45 minutes, until rice is tender.

   

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Step 5. Serve

• Let cool slightly before serving — dolmas taste even better at room temperature or chilled.

• Drizzle with more olive oil and a squeeze of lemon.

🧺 Serving Ideas

• Serve as part of a mezze platter with hummus, tzatziki, pita, and olives.

• Add a side of Greek yogurt or garlic sauce.

• Perfect as a light appetizer or side dish for grilled meat or fish.

🌿 Variations

• With meat: Add 100 g (3–4 oz) minced lamb or beef to the rice mixture.

• Vegan version: Use only rice, herbs, and lemon — skip broth with meat stock.

• Stuffed cabbage rolls: Same filling, but use blanched cabbage leaves instead of grape leaves.

💡 Tips

• Don’t overfill the leaves — rice expands while cooking.

• Dolmas improve with rest: refrigerate overnight for deeper flavor.

• Serve them cold for a refreshing summer mezze.