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Dolma Recipe

Mediterranean · Main course · 75 min total

Dolma are stuffed grape leaves, a beloved Mediterranean dish featuring a savory rice and herb filling wrapped in tender grape leaves, simmered in a lemony broth.

Ingredients

• 1 jar (16 oz) grape leaves, drained and rinsed
• 1 cup long-grain rice, rinsed
• 1/2 cup olive oil, divided
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup fresh parsley, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground allspice
• 1 lemon, juiced
• 2 cups chicken or vegetable broth

Instructions

1. In a large bowl, soak grape leaves in hot water for 10 minutes to soften. Drain and set aside.
2. In a skillet, heat 1/4 cup olive oil over medium heat. Sauté onion until translucent, about 5 minutes. Add garlic and cook 1 minute more.
3. In a mixing bowl, combine rice, sautéed onion and garlic, dill, mint, parsley, salt, pepper, and allspice. Mix well.
4. Place a grape leaf flat, vein side up, with stem facing you. Place about 1 tablespoon of filling near the stem. Fold sides over filling, then roll tightly towards the tip. Repeat with remaining leaves and filling.
5. Line the bottom of a large pot with any torn or extra grape leaves. Arrange dolma seam-side down in layers, snugly.
6. In a small bowl, mix remaining 1/4 cup olive oil, lemon juice, and broth. Pour over dolma. Place a heatproof plate on top to keep them submerged.
7. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, until rice is tender and liquid is absorbed.
8. Let cool slightly before serving. Serve warm or at room temperature.

Tips

• For a vegetarian version, use vegetable broth.
• Dolma can be stored in the refrigerator for up to 5 days.
• Serve with plain yogurt or tzatziki sauce.

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