Stuffed Grape Leaves
About the Dish:
Stuffed grape leaves, also known as dolma, are a popular Middle Eastern dish typically served as an appetizer or a main course. These flavorful grape leaves are filled with a mixture of rice, herbs, and spices, making them a delicious and savory treat. The dish is often complemented with a squeeze of lemon juice or a dollop of yogurt.
|Grape Leaves||40 leaves|
|White Rice||1 cup|
|Parsley||1/2 cup, chopped|
|Mint||1/4 cup, chopped|
|Dill||1/4 cup, chopped|
|Onion||1, finely chopped|
|Lemon Juice||1/4 cup|
|Olive Oil||2 tablespoons|
|Black Pepper||1/2 teaspoon|
- Step 1: Rinse the grape leaves in cold water to remove any brine or preservatives. Set aside.
- Step 2: In a large bowl, combine the rice, chopped parsley, mint, dill, onion, tomato, lemon juice, olive oil, salt, and black pepper. Mix well until all the ingredients are evenly distributed.
- Step 3: Place a grape leaf on a clean flat surface with the shiny side down and the stem facing you. Spoon about a tablespoon of the rice mixture onto the center of the leaf, near the stem. Fold the sides of the leaf over the filling and then roll it up tightly, like a burrito. Repeat this process with the remaining grape leaves and filling.
- Step 4: In a large pot, arrange the stuffed grape leaves in a single layer. Pour enough water into the pot to just cover the grape leaves. Place a weighted plate or a heat-resistant dish on top of the grape leaves to keep them submerged.
- Step 5: Bring the pot to a boil over medium heat, then reduce the heat to low and let the grape leaves simmer for about 45 minutes to 1 hour, or until the rice is fully cooked and tender.
- Step 6: Once cooked, remove the pot from heat and let the stuffed grape leaves cool for a few minutes before serving. They can be served warm, at room temperature, or chilled. Enjoy!