Dolma (Stuffed Grape Leaves)

Traditional Middle Eastern stuffed grape leaves - tender, flavorful, and satisfying

 

Ingredients

For the Grape Leaves

• 1 jar (16 oz) grape leaves in brine, or 40-50 fresh grape leaves
• 2 lemons (juiced)
• 2 tablespoons olive oil for cooking pot

For the Rice Filling

• 1 cup short-grain rice (uncooked)
• 1/2 cup olive oil
• 1 large onion, finely diced
• 3 cloves garlic, minced
• 1/4 cup pine nuts
• 1/4 cup currants or chopped raisins
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh mint, chopped
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 2 cups warm water or vegetable broth

For Cooking

• 2 cups water or vegetable broth
• 1/4 cup olive oil
• Juice of 1 lemon
• 1 teaspoon salt

Instructions

Preparing the Grape Leaves

1. Prepare jarred leaves: If using jarred grape leaves, rinse them thoroughly under cold water to remove excess brine. If using fresh leaves, blanch in boiling water for 2-3 minutes until pliable.
2. Trim stems: Cut off any thick stems from the leaves.

Making the Filling

1. Sauté aromatics: Heat 1/2 cup olive oil in a large pan over medium heat. Add diced onion and cook until translucent, about 5 minutes. Add garlic and cook for another minute.
2. Add rice: Add the uncooked rice to the pan and stir for 2-3 minutes until lightly toasted.
3. Add remaining ingredients: Stir in pine nuts, currants, dill, parsley, mint, cinnamon, allspice, black pepper, and salt.
4. Partially cook: Add 2 cups warm water or broth. Bring to a boil, then reduce heat and simmer for 10-12 minutes until rice is partially cooked and most liquid is absorbed. Remove from heat and let cool.

Assembling the Dolma

1. Prepare workspace: Lay grape leaves flat on a clean surface, shiny side down, with the stem end toward you.
2. Add filling: Place 1-2 tablespoons of filling near the stem end of each leaf (amount depends on leaf size).
3. Roll technique:
   

• the stem end over the filling
• Fold in both sides
• Roll tightly toward the tip of the leaf
• The roll should be firm but not too tight (rice will expand)

Cooking the Dolma

1. Layer the pot: Drizzle 2 tablespoons olive oil in the bottom of a heavy-bottomed pot. Line with any torn or imperfect leaves.
2. Arrange dolma: Place rolled dolma seam-side down in tight layers in the pot.
3. Add cooking liquid: Mix 2 cups water or broth with 1/4 cup olive oil, lemon juice, and salt. Pour over the dolma.
4. Weight down: Place a heat-proof plate on top of the dolma to keep them from unrolling during cooking.
5. Cook: Bring to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes until rice is fully cooked and leaves are tender.
6. Cool: Let cool in the pot for 15 minutes before serving.

Serving Suggestions

• Serve warm or at room temperature
• Drizzle with extra olive oil and lemon juice
• Accompany with Greek yogurt or tzatziki
• Perfect as part of a mezze platter
• Garnish with fresh herbs and lemon wedges

Variations

Meat Version (for non-vegetarians)

• Add 1/2 lb ground lamb or beef to the filling
• Brown the meat with onions before adding rice
• Increase cooking liquid slightly

Herb-Heavy Version

• Double the fresh herbs for a more herbaceous flavor
• Add fresh fennel fronds if available

Tips for Success

• Don't overfill: Less is more - overfilled dolma will burst
• Roll tightly: But not so tight that rice can't expand
• Choose good leaves: Medium-sized, intact leaves work best
• Low and slow: Gentle simmering prevents bursting
• Test doneness: Rice should be tender and leaves should be soft

Storage

• Refrigerate for up to 5 days
• Can be frozen for up to 3 months
• Best served at room temperature
• Drizzle with olive oil before serving if they look dry

Makes about 35-40 dolma

Note: This recipe is naturally halal when made with the vegetarian filling. The traditional version uses no meat, making it suitable for vegetarian guests as well.