Embark on a culinary journey to the Mediterranean with Dolma, a cherished dish featuring grape leaves filled with a delightful mixture of rice, pine nuts, and aromatic herbs. This classic dish, originating from various regions including Greece and the Middle East, showcases the artistry of combining simple ingredients into a symphony of flavors.
Dolma, with its tender grape leaves embracing a savory filling, is a testament to the region's love for fresh, vibrant ingredients. The combination of rice, pine nuts, and herbs creates a satisfying and aromatic treat, perfect for both casual gatherings and special occasions.
1 jar grape leaves, preserved in brine, rinsed and drained
1 cup long-grain rice, rinsed
1/2 cup pine nuts, toasted
1/2 cup fresh parsley, finely chopped
1/4 cup fresh mint, finely chopped
1/4 cup dill, finely chopped
1 large onion, finely chopped
2 cloves garlic, minced
1/4 cup olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt and pepper to taste
Juice of 1-2 lemons
Greek yogurt (optional, for serving)
0 Hrs 30 Mins
1 Hrs 0 Mins
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Gently separate grape leaves and place them in a large bowl. Pour boiling water over them to soften, then drain.
In a pan, sauté onions and garlic in olive oil until softened.
In a mixing bowl, combine rice, toasted pine nuts, parsley, mint, dill, sautéed onions, garlic, cumin, coriander, salt, and pepper. Mix well.
Place a grape leaf, shiny side down, on a flat surface. Trim the stem if necessary.
Spoon a small amount of the rice mixture onto the center of the leaf, then fold the sides inward and roll it into a cigar shape.
Repeat until all the filling is used.
Arrange dolma in a single layer in a pot, seam side down. Drizzle with olive oil and lemon juice.
Add enough water to the pot to cover the dolma. Place a plate on top to keep them secure during cooking.
Simmer over low heat for about 45 minutes to 1 hour, or until the rice is tender.
Allow dolma to cool slightly before serving. Optionally, serve with a side of Greek yogurt.
Tips for this recipe
For an extra burst of freshness, garnish dolma with additional chopped herbs and a squeeze of lemon just before serving.