Ingredients:
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Grape leaves (about 30-40 leaves, jarred or fresh)
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1 cup rice (short-grain or medium-grain rice works best)
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1 onion (finely chopped)
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2 tablespoons olive oil
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2 tablespoons pine nuts (optional)
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1 teaspoon dried mint (or fresh if preferred)
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1 teaspoon dried oregano
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1 teaspoon allspice
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1 teaspoon cinnamon (optional, for a warm flavor)
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1 lemon (juiced)
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1/4 cup chopped parsley (fresh)
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1/4 cup chopped dill (optional, but adds freshness)
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Salt and pepper (to taste)
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2 tablespoons tomato paste (optional, for a slight tang)
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Water or vegetable broth (for cooking)
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Extra lemon wedges (for serving)
Optional Filling with Meat:
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200g ground lamb or beef (if you want a meat version, optional)
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Salt and pepper (to season the meat)
Instructions:
1. Prepare the Grape Leaves:
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If using jarred grape leaves, rinse them under cold water to remove the brine, then blanch them in boiling water for a couple of minutes to soften. Drain and set aside.
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If using fresh grape leaves, wash them thoroughly, trim off the stems, and blanch them in boiling water for about 2 minutes until they become soft and pliable. Drain and set aside.
2. Prepare the Filling:
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In a pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until softened (about 5 minutes).
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If you’re using ground meat, add it to the pan now, season with salt, pepper, and cook until browned.
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Add the rice, pine nuts, dried mint, oregano, allspice, and cinnamon (if using). Stir well and cook for a minute.
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Pour in about 1 cup of water or vegetable broth and bring it to a simmer. Once the liquid is absorbed, remove from heat.
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Stir in the parsley, dill, and lemon juice. Adjust salt and pepper to taste.
3. Stuff the Grape Leaves:
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Lay a grape leaf flat on a clean surface, vein side up.
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Place about 1 tablespoon of the filling near the stem end of the leaf.
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Fold in the sides of the leaf over the filling and then roll it tightly towards the tip of the leaf, making a little cigar-shaped roll. Be gentle to avoid tearing the leaves.
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Repeat the process for the rest of the grape leaves.
4. Arrange the Dolmas:
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In a large pot, layer the stuffed grape leaves tightly next to each other. If you have any leftover grape leaves, you can place them on top to prevent the dolmas from unrolling during cooking.
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Pour enough water or vegetable broth over the dolmas to just cover them.
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Place a heavy plate on top to keep them submerged.
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Cover the pot and bring it to a simmer over low heat. Cook for about 45-60 minutes, or until the rice is cooked and the flavors have melded together. Check the pot occasionally to ensure there’s enough liquid and add more water if necessary.
5. Serve:
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Once done, remove the dolmas from the pot and let them cool slightly.
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Serve them with lemon wedges on the side for added freshness.
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