Grape Leaf Dolma Recipes

DOLMA (STUFFED GRAPE LEAVES), IRAQI-STYLE

Steps:

• Soak grape leaves in water for 20 minutes. Drain.
• Peel and slice carrots lengthwise and line bottom of pot with them. This helps keep the grape leaves from sticking to the pot.
• Soak rice in hot water for 10 minutes and drain. In a large bowl, combine rice, beef, onion, garlic, tomato sauce, tomato paste, and all spices.
• Place each grape leaf shiny side down with stem end toward you on a flat surface. Cut off stem. Place 1 tbsp of rice mixture on leaf near the stem end. Roll top over once, fold ends in, and continue to roll completely (rolling away from you). Repeat with remaining leaves.
• Arrange rolled grape leaves in pot seam side down, tightly packed. Place each layer in opposite direction of previous layer, in a criss-cross fashion. For even cooking, try to have no more than 4 layers.
• Combine lemon juice and oil and pour over grape leaves. Top with water until approximately 1" below top layer.
• Place large plate on top, and place a heavy weight on plate (a foil-wrapped brick works great).
• Bring to a boil, then reduce heat to low and simmer for 1 hour 15 minutes to 1 hour 30 minutes, until rice is thoroughly cooked. Allow to rest for 20-30 minutes.
• Serve with lemon wedges or Greek yogurt. Enjoy!

DOLMAS (STUFFED GRAPE LEAVES) RECIPE

Steps:

• Gather the ingredients.
• Gently remove the grape leaves from their jar, then rinse each thoroughly under cold water, taking care not to rip the leaves. Pat the leaves dry and place on a cutting board.
• Using a small, sharp paring knife, remove the stems from the leaves.
• Cover with a paper towel and set aside.
• In a large saucepan over medium-high heat, heat the olive oil, adding the onion, garlic, parsley, and basil once the oil is hot. Stir continuously until the onion is soft and fragrant, about 6 minutes.
• Add the rice and pine nuts (if using) and sauté, stirring often, for 3 to 4 minutes longer.
• Add 4 cups of the vegetable broth and bring to a low boil. Turn down the heat to low and simmer for 10 to 15 minutes, or until the rice is cooked, adding water if necessary.
• Add 1/3 cup of the lemon juice , stirring well to combine, and cook for 2 to 3 minutes longer or until most of the liquid has been absorbed. Remove the pan from heat.
• Prepare a dry, clean workspace. Place one of the grape leaves, shiny side down, flat on your work surface. Place 1 to 2 tablespoons of filling on the lower-middle portion of the leaf, right above where the stem used to be.
• Fold in the sides of the leaves over the center.
• Then roll the bottom of the leaf over the filling and continue to roll, holding the sides in, until you've rolled the dolma completely and no filling is visible.
• Place the dolma seam-side down in a large saucepan or pot that's big enough to fit all of the dolmas in a single layer.
• Repeat until all of the grape leaves are used, placing one dolma directly next to the other and leaving no space in between.
• Drizzle another 1 to 2 tablespoons of olive oil over the dolmas, followed by the remaining lemon juice.
• Pour the remaining 4 cups of vegetable broth over the grape leaves to cover.
• Cover the pot and simmer over medium-low heat for 1 hour (do not boil). Add water as necessary to keep grape leaves covered.
• Remove the pan from the heat, uncover, and let the dolmas cool in the liquid for 20 to 30 minutes.
• Using a slotted spoon, gently transfer the dolmas to a serving dish. Drizzle with olive oil and lemon juice and serve cold or at room temperature.

DOLMADES (STUFFED GRAPE LEAVES)

Steps:

• To make the filling, coat a large saute pan with 1/4 cup of the oil and place over medium heat. Add the onion, fennel and lemon zest and stir until soft, about 10 minutes. Add the pine nuts and rice, saute for 2 minutes, stirring to coat. Pour in just 1/2 cup of the chicken stock and lower the heat. Simmer until the liquid is absorbed and the rice is al dente, about 10 minutes. Scrape the parboiled rice mixture into a bowl and add the dill and parsley; season with salt and pepper. Allow to cool. Now on to the grape leaves.
• Bring a big pot of water to a simmer. Blanch the grape leaves in the hot water for 5 minutes until pliable. Drain then trim the stems and any hard veins from the leaves. Pat dry with paper towels.
• To assemble the dolmades, lay a grape leaf on a work surface, shiny-side down. Put 2 tablespoons of the rice filling near the stem end of the leaf. Fold the stem end over the filling, then fold both sides toward the middle, and roll up into a cigar ¿ it should be snug but not overly tight because the rice will swell once it is fully cooked. Squeeze lightly in the palm of your hand to secure the roll. Repeat with remaining grape leaves and filling.
• Place the dolmades in a large Dutch oven or wide deep skillet, seam-side down in a single layer. Pour the remaining cup of broth, remaining olive oil, and the lemon juice over the dolmades, the liquid should reach halfway up the rolls, add some water if necessary. Cover the pan and simmer over low heat for 30 to 40 minutes, until the dolmades are tender when pierced with a fork. Serve warm, at room temperature or cool.

DOLMAS (STUFFED GRAPE LEAVES)

Steps:

• Heat oil in a medium saucepan over medium heat. Saute onions until tender. Stir in rice and hot water to cover. Cover and simmer until rice is half cooked, about 10 minutes.
• Remove from heat and stir in tomato paste, currants, pine nuts, cinnamon, mint leaves, dill weed, allspice and cumin. Let mixture cool.
• Prepare a large pot by placing an inverted plate on the bottom; this protects the dolmas from direct heat when steaming.
• Rinse grape leaves in warm water; drain and cut off any stems. Place about 1 teaspoon of the cooled rice mixture in the center of a leaf. Fold in the sides and then roll into a cigar shape. Place in prepared pot. Repeat with remaining ingredients.
• Pour in just enough warm water to reach the bottom of the first layer of dolmas. Cover and simmer over low heat for 30 to 45 minutes, or until rice is totally cooked. Check the water level often and add more as necessary.

DOLMA (STUFFED GRAPE LEAVES)

Steps:

• Sauté onions in olive oil in pan, add rice and add hot water to cover.
• Cover and simmer until rice is half cooked, about 10 minutes.
• Turn off heat, add tomato paste, currants, nuts, and spices. Let mixture cool.
• To prep the grape leaves, rinse in warm water and remove the stems.
• When rice mixture is cool, place 1 teaspoon or less in center of leaf, fold in right and left sides, then roll the leaf until you have a tiny 'cigar'.
• Place the dolma in a steamer pot.
• Repeat until all grape leaves and/or stuffing is finished.
• Add water to steamer cover and simmer for 30-45 minutes or until the rice inside the dolma is totally cooked.
• Traditionally this is served cold.
• Squeeze lemon over the dolma immediately before serving.

DOLMAS (STUFFED GRAPE LEAVES)

Steps:

• In a large bowl, mix together the pork, beef, onion, parsley, coriander, mint, rice and black pepper.
• Separate the grape leaves and rinse in warm water. Cut off the stems.
• Arrange 10 leaves in a heavy-bottomed pot to keep the dolmas from burning.
• Place each of the remaining leaves, shiny side down, on the counter. Place about 1 tablespoon of filling in the center of each leaf and roll up. Fold the stem end over the filling. Then fold in the sides and continue rolling up. Stack the rolls, seam side down, on the grape leaves in the pot. When all the filling has been used up, pour the beef broth over the dolmas. Place a plate on top of the dolmas and bring the liquid to a boil. Cover, reduce heat and simmer for about 45 minutes. Drain well.
• Serve at room temperature or cold with yogurt on the side.