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Dolma (stuffed Grape Leaves)
Dolma, a delightful Mediterranean dish, features tender grape leaves stuffed with a delicious mixture of rice, herbs, and spices, offering a burst of flavors in every bite. Ingredients: Rice, Grape, Salt, Curd, Dill leaves, Lemon, Black pepper powder, Onion, Cooking oil, Cassia bark
60min
Cook Time
6
Servings
Recipe
210 kCal
Recipe
1
Rinse 200 grams of rice in cold water and soak it for 30 minutes. Drain the water and set the rice aside.
2
In a pan, heat 2 tablespoons of oil and sauté 1 finely chopped onion until it turns golden brown.
3
Add the soaked rice to the pan and cook for 2-3 minutes. Add 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of allspice, and 1/4 teaspoon of cinnamon. Mix well.
4
Pour 250 ml of water into the pan, cover it, and let the rice cook on low heat for 10-12 minutes until it's half-cooked. Remove from heat and let it cool.
5
Mix in 1/4 cup of finely chopped fresh parsley, 1/4 cup of finely chopped fresh mint, and 1/4 cup of finely chopped fresh dill into the cooled rice mixture.
6
Prepare 40-50 grape leaves by rinsing them thoroughly and blanching them in boiling water for 2-3 minutes. Drain and let them cool.
7
Lay a grape leaf flat on a clean surface, vein side up. Place a spoonful of the rice mixture in the center of the leaf. Fold the sides of the leaf over the filling and roll it up tightly.
8
Arrange the stuffed grape leaves in a large pot, seam side down, in a single layer. Drizzle 2 tablespoons of oil over the grape leaves.
9
Pour enough water to cover the grape leaves and place a heatproof plate on top to weigh them down. Bring the water to a boil, then reduce the heat to low and simmer for 45-50 minutes until the rice is fully cooked and the grape leaves are tender.
10
Remove the pot from heat and let the dolma cool for a few minutes before serving with lemon wedges and yogurt.
Nutrition
210
kCal
4 g
Protein
6 g
Fat
35 g
Carbs
200 g of Rice
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Curd
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4 tbsp of Cooking Oil
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Cassia Bark
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