Vegetarian Dolma
Tender grape leaves wrapped around a fragrant bulgur and herb filling, simmered until infused with lemon and garlic. A showstopping Mediterranean main with authentic flavor.
- Total time
- 50 min
- Servings
- 4
- Calories
- 385
- Protein
- 11g
Ingredients
- 1 jar (16 oz) jarred grape leaves in brine
- 1 cup bulgur wheat
- 1 medium yellow onion, finely diced
- ⅓ cup fresh mint, chopped
- ⅓ cup fresh parsley, chopped
- ⅓ cup pine nuts
- ¼ cup raisins
- 3 cloves garlic, minced
- 1 whole lemon, zested and juiced
- ½ tsp ground allspice
- 2 cups vegetable broth
- 3 tbsp olive oil
- to taste salt and black pepper
Instructions
- 1
Drain and rinse grape leaves under cold water; lay flat on paper towels to dry, ~5 minutes.
- 2
Heat 1 tbsp olive oil in a large skillet over medium. Add diced onion; cook until softened, ~4 minutes.
- 3
Add minced garlic and cook until fragrant, about 30 seconds; stir in bulgur and toast for 1 minute.
- 4
Add vegetable broth, bring to a boil, then reduce heat to low. Cover and simmer until bulgur is tender, ~12 minutes.
- 5
Stir in mint, parsley, pine nuts, raisins, lemon zest, allspice, salt, and pepper. Cool filling for 10 minutes.
- 6
Place a grape leaf shiny-side down. Spoon 2 tbsp filling near the stem. Fold sides in, then roll away from you tightly.
- 7
Repeat with remaining leaves and filling. You should have 12-16 dolma.
- 8
Line the bottom of a heavy pot with any torn or leftover grape leaves. Arrange dolma seam-side down in a single layer.
- 9
Pour 1 cup water around the dolma. Drizzle with remaining 2 tbsp olive oil and lemon juice; season with salt.
- 10
Bring to a boil, then reduce heat to low. Cover and simmer 30 minutes until leaves are very tender.
- 11
Transfer dolma to a platter. Taste cooking liquid, adjust seasoning, and drizzle over top.
Tools you’ll need
- large skillet
- heavy-bottomed pot (3-4 quart capacity)
- cutting board
- chef's knife
- wooden spoon
- paper towels
- measuring cups and spoons
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