Dolmades
Vegetarian Stuffed Grape Leaves
Have you tried Dolmades?
Also known as dolmas, vegetarian stuffed grape leaves are popular across the southern Mediterranean, Balkans, and the Middle East. These cigar rolls are little bites of heaven. Packed with a mixture of basmati rice, loads of fresh herbs, and warm spices. They are cooked in a tantalizing lemony broth and topped with EVOO! This appetizer is one of my favorites. Perfect for sharing with your family and friends.
Let’s party…OPA!
Tips & Tricks:
Remove the thick middle stem from the grape leaves. If it’s a large leaf, you can cut it half and remove the stem, or you can simply trim the bottom of the stem.
Don’t over stuff the leaves. Since the mixture is parboiled rice, it will expand once cooked. I recommend using a heaping teaspoon per leaf.
Fold lightly to allow for expansion. Roll it tightly enough so that it doesn’t unravel while cooking, but not too tightly since the rice needs room to expand as it cooks.
Make sure to line the bottom of the pot with the small and broken leaves before adding the rolls.
Allow time to rest before serving. This resting time allows the grape leaves to settle in so they don’t unravel quickly, but it also allows them to absorb the remaining liquid in the pot for added flavor.
They are best served at room temperature.
Ingredients:
Yield: approx. 60 dolmades from one jar
One jar of grape leaves~I use Orlando brand(this is typically found in international specialty food stores)
2 cups of basmati rice, washed & rinsed thoroughly
1 bunch parsley, chopped finely
1 bunch of fresh mint, chopped finely
1 bunch dill, chopped finely
2 medium white onions, chopped
2 large ripe tomatoes, diced
½ cup of olive oil
½ cup of cup lemon juice
1 tsp salt
1/2 tsp allspice
1 tsp black pepper
1 tbsp sumac
1 tbsp tomato paste
The simmer solution for dolmades:
2 cups water
1 cup of lemon juice
1 tsp salt optional to taste
2 tsp pomegranate molasses
½ cup of olive oil
Cooking Instructions:
[ 1 ] Sauté onions with 1/3 of the olive oil over medium low heat for about 15-20 minutes or until very soft and translucent.
[ 2 ] Add washed rice and mix to combine.
[ 3 ] Add tomato paste
[ 4 ] Add ½ cup of lemon juice
[ 5 ] Add all the herbs and spices then mix well. Remove from heat and cool completely
[ 6 ] Rice will not be fully cooked. The rice in the dolmas will continue to cook once simmering in the pot
[ 7 ] Rinse and dry the grape leaves. Cut the hard stem from each leaf. Reserve the smallest and the torn leaves to line the bottom of the pot.
[ 8 ] Lay a grape leaf shiny side down and place a tablespoon of rice filling on the bottom end of the leaf, near the stem.
[ 9 ] Fold the stem end of the leaf over the filling. Fold the sides over and roll up snugly but not too tight because we have to allow room for the rice to expand while cooking.
[ 10 ] Repeat with all of the remaining grape leaves until your filling is done.
[ 11 ] Layer the small and torn grape leaves to create a bed for the dolmades in the pot.
[ 12 ] Place the dolmades seam side down and very close together over the bed of leaves.
[ 13 ]. Mix the water, lemon juice, pomegranate molasses, olive oil and salt in a large bowl
[ 14 ] Pour this mixture of juice over the dolmades.
[ 15 ] Make sure there is enough of the mixture to just cover the dolmades.
[ 16 ] Place an inverted plate over the dolmades to weigh them down and to prevent them from moving around and opening while cooking.
[ 17 ] Cover with lid and bring to a boil.
[ 18 ] Reduce to simmer and cook for 35-40 minutes.
[ 19 ] There will still be some liquid in the pot. Allow to cool for at least 30 minutes and the juices will be absorbed. Remove the inverted plate carefully.
[ 20 ] Plate and squeeze some fresh lemon juice and drizzle some extra virgin olive oil over them
