Description
Stuffed Grape Leaves, or Dolmas, are a Mediterranean dish filled with rice, meat, herbs, and spices. Wrapped in grape leaves and simmered in a lemony broth, these savory parcels are perfect for any occasion, bringing a burst of flavor in every bite.
Ingredients
1 16-oz jar grape leaves in brine (about 60 to 70 leaves)
1 1/2 cup short grain rice, soaked in plenty of water for 15 minutes, then drained
Extra virgin olive oil (use a good quality Greek EVOO)
1 large yellow onion, finely chopped
12 oz lean ground beef
Kosher salt
Black pepper
1 tsp allspice
1/2 tsp cumin
1/2 cup each chopped fresh parsley, fresh dill, and fresh mint
1 to 2 tomatoes, sliced into rounds
About 4 cups or more low-sodium chicken broth or water
Juice of 2 lemons
Instructions
- Prepare the Grape Leaves: Rinse the grape leaves in cold water to remove the brine. Cut off any stems, and lay the leaves flat. Set them aside while you prepare the filling.
- Prepare the Filling: Heat a tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Add the ground beef, breaking it apart with a spoon, and cook until browned. Season with salt, black pepper, allspice, and cumin.
- Add Rice and Herbs: Stir in the soaked rice, followed by the fresh parsley, dill, and mint. Mix everything together, allowing the rice to toast lightly for 2-3 minutes.
- Stuff the Grape Leaves: Place a grape leaf on a flat surface, shiny side down. Put a spoonful of the filling near the base of the leaf, fold the sides in, and roll tightly like a burrito. Repeat until all the leaves are filled.
- Cook the Dolmas: Arrange the stuffed grape leaves in a pot, layering them tightly. Place the tomato slices on top, and pour in the chicken broth (or water) until the dolmas are just covered. Add the lemon juice, cover the pot, and bring to a simmer over low heat. Let it cook for 45 minutes to 1 hour, until the rice is tender and the flavors have melded together.
- Serve: Once cooked, allow the dolmas to rest for a few minutes before serving. Serve warm or at room temperature.
Notes
- For a vegetarian version, replace the ground beef with more rice, pine nuts, and herbs.
- If you prefer a spicy kick, add a pinch of cayenne pepper or red pepper flakes to the filling.
- Lamb can be used in place of beef for a richer, more traditional flavor.
- Serve with yogurt or tahini sauce on the side for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Appetizer
- Method: Simmer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 dolma
- Calories: 80
- Sugar: 2g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
