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Dolma (Stuffed Grape Leaves) Recipe

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4.2 from 11 reviews

Traditional Dolma, or stuffed grape leaves, featuring a savory blend of lean ground beef, partially cooked arborio rice, fresh herbs, and spices. These delightful bites are simmered gently in lemon-infused water to create a tender, flavorful dish commonly enjoyed as an appetizer or main course in Mediterranean and Middle Eastern cuisine.

  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 25 minutes
  • Total Time: 1 hour 55 minutes
  • Yield: 25 servings
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: Mediterranean

Ingredients

Grape Leaves

  • 25-30 grape leaves, plus extra for lining the pan

Filling

  • 1 pound lean ground beef
  • 5 tablespoons arborio rice, partially cooked and rinsed
  • 1 medium sweet onion, minced
  • 1 tablespoon butter
  • 1 tablespoon vegetable oil
  • 1 small bunch cilantro, chopped
  • 10 large basil leaves, chopped
  • 10 medium mint leaves, chopped
  • 1 tablespoon ground cumin
  • Salt and black pepper, to taste

Cooking Liquid

  • 1/4 cup lemon juice
  • 2 cups water, or more depending on pan size

Instructions

  1. Prepare Grape Leaves: Take the grape leaves out of the jar, rinse them well to remove excess brine, and remove any stems. Set aside any torn leaves to line the cooking pan later.
  2. Partially Cook Rice: In a small pan, combine the arborio rice with 2/3 cup of water. Bring to a boil and then let it simmer for 3-4 minutes until partially cooked. Drain the rice in a sieve and rinse with cold water to stop cooking.
  3. Sauté Onion: Heat butter and vegetable oil in a medium pan over medium-high heat. Once butter is melted, add the minced onion and cook while stirring until translucent and just beginning to brown, approximately 3 minutes. Remove from heat and allow to cool slightly.
  4. Mix Filling: In a large bowl, combine the lean ground beef, cooked onion, partially cooked rice, chopped cilantro, basil, mint, ground cumin, salt, and black pepper. Mix thoroughly to blend all the ingredients evenly.
  5. Stuff Grape Leaves: Lay a grape leaf shiny side down on a clean working surface. Place about 2 tablespoons of the beef and rice mixture near the stem closer to the bottom edge of the leaf. Fold the bottom part over the filling, then fold the two sides inward, and roll the leaf up tightly like a cigar. Repeat this process with remaining leaves and filling.
  6. Line Pan and Arrange Dolmas: Line the bottom of a large pan with the reserved grape leaves. Arrange the rolled dolmas seam side down closely together in the pan. You can layer if necessary.
  7. Add Cooking Liquid: Pour 2 cups of water over the dolmas or just enough to barely cover them depending on pan size. Add the lemon juice and a pinch of salt to the liquid.
  8. Weigh Down Dolmas: Place an inverted plate or a smaller lid on top of the dolmas in the pan to prevent them from floating and unwrapping during cooking.
  9. Cook Dolmas: Bring the liquid to a boil over medium-high heat. Immediately reduce the heat to a gentle simmer and cover the pan. Cook for 60-75 minutes until the dolmas are tender and fully cooked.
  10. Rest and Serve: Remove the pan from heat and let the dolmas rest for 15-30 minutes to allow flavors to meld and liquids to absorb. Serve warm with homemade Tzatziki sauce for a refreshing contrast.

Notes

  • Partially cooking the rice ensures the filling is cooked through without being mushy.
  • Using fresh herbs like cilantro, basil, and mint adds a vibrant and aromatic flavor.
  • Line the pan with extra grape leaves to prevent the dolmas from sticking or burning on the bottom.
  • Weighing down the dolmas while cooking keeps them intact and prevents unrolling.
  • Dolmas can be served warm or at room temperature as an appetizer or light meal.

Find it online: https://cheftinaskitchen.com/dolma-stuffed-grape-leaves-recipe/