Dolmas (Stuffed Grape Leaves)

Time

Prep 60 min · Cook 90 min · 150 min total

Difficulty

hard

1. 1

   Drain the grape leaves and put them in a large heat-proof bowl. Pour just enough boiling water over the leaves to cover and let them soak for about 20 minutes.

   20 min
2. 2

   Drain and rinse under cold water. In the meantime, heat 1/4 cup of olive oil in a medium skillet.

3. 3

   Add onions and cook until tender, about 5 minutes. Remove the skillet from heat and add rice, mint, lemon zest, salt to taste and pine nuts.

   5 min
4. 4

   Mix thoroughly; making sure the rice is well-coated with oil. To fill the leaves, spread out one grape leaf in front of you, vein side up and stem end toward you. Place ~2 teaspoons of the rice mixture in the center, fold stem end over the filling, bring the sides of the leaf towards the center and roll tightly, forming a cylinder.

5. 5

   Repeat until all the filling in the dolmas recipe is used. Place dolmas close together and seam side down in a large skillet, in a single layer, if possible. If not, separate the layers with extra grape leaves.

6. 6

   Drizzle the lemon juice and the remaining olive oil over the dolmas and add boiling water to cover.

7. 7

   Cover the pan tightly and simmer for 1 hour. Let the parcels cool in the liquid, then transfer to a serving platter. Serve at room temperature.

   60 min

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.