Vegetarian Dolma
Grape leaves stuffed with fragrant rice, herbs, and spices in a traditional Middle Eastern preparation. Served warm or at room temperature with lemon and yogurt.
- Total time
- 45 min
- Servings
- 4
- Calories
- 285
- Protein
- 6g
Ingredients
- 40 leaves preserved grape leaves
- 1.5 cups long-grain white rice
- ½ cup fresh mint
- ½ cup fresh parsley
- ¼ cup fresh dill
- 1 medium onion, finely diced
- 2 tablespoons tomato paste
- 4 tablespoons olive oil
- 3 tablespoons lemon juice
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon allspice
- ¼ teaspoon cinnamon
Instructions
- 1
Rinse grape leaves under cold water if preserved in brine, then soak in warm water for 10 minutes to soften.
- 2
Rinse rice under cold water until water runs clear, then drain well.
- 3
Chop mint, parsley, and dill finely. Mince garlic and dice onion.
- 4
Heat 2 tablespoons olive oil in a large skillet over medium heat. Sauté onion until softened, about 3 minutes. Add garlic and cook 1 minute.
- 5
Stir in rice and toast for 2 minutes. Add tomato paste and cook 1 minute.
- 6
Add mint, parsley, dill, salt, pepper, allspice, and cinnamon. Stir to combine. Remove from heat and let cool slightly.
- 7
Place a grape leaf shiny-side down. Add 1 tablespoon filling near the stem. Fold sides in, then roll tightly away from you.
- 8
Line the bottom of a pot with extra grape leaves. Arrange rolled dolma seam-side down in layers.
- 9
Combine vegetable broth, lemon juice, and remaining 2 tablespoons olive oil. Pour over dolma.
- 10
Place a plate on top to keep dolma submerged. Cover pot and bring to a boil, then reduce heat to low.
- 11
Simmer for 30 minutes until rice is tender and liquid is absorbed.
- 12
Remove from heat and let rest 5 minutes. Serve warm or at room temperature with lemon wedges.
Tools you’ll need
- large skillet
- cutting board
- chef's knife
- large pot with lid
- plate (for weight)
- wooden spoon
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