Dolma (Stuffed Grape Leaves)

Name: Dolma (Stuffed Grape Leaves)
Prep time: 1 h
Cook time: 1 h 15 min
Total time: 2 h 15 min
Yield: 6
Cuisine: Turkish
Ingredients: 50 pcs preserved grape leaves in brine; 200 g medium-grain white rice; 300 g ground lamb (or beef); 2 pcs yellow onion; 1 bunch fresh flat-leaf parsley; 3 tbsp fresh mint leaves; 2 tbsp fresh dill; 4 tbsp olive oil; 4 tbsp lemon juice; 1 tbsp tomato paste; 1 tsp ground allspice; 0.5 tsp ground cinnamon; 0.5 tsp ground black pepper; 1 tsp salt; 400 ml warm water or chicken broth; to taste plain yogurt; 1 pcs lemon

Tender grape leaves filled with a fragrant mixture of rice, ground lamb, fresh herbs, and warm spices — a timeless classic of Turkish and Middle Eastern cuisine. Slow-simmered in a lemony broth until perfectly soft, these bite-sized parcels are equally delicious served warm or at room temperature with cool yogurt on the side.

Ingredients

50 pcs preserved grape leaves in brine
200 g medium-grain white rice
300 g ground lamb (or beef)
2 pcs yellow onion
1 bunch fresh flat-leaf parsley
3 tbsp fresh mint leaves
2 tbsp fresh dill
4 tbsp olive oil
4 tbsp lemon juice
1 tbsp tomato paste
1 tsp ground allspice
0.5 tsp ground cinnamon
0.5 tsp ground black pepper
1 tsp salt
400 ml warm water or chicken broth
to taste plain yogurt
1 pcs lemon

Instructions

Prepare the grape leaves: if using jarred brine-preserved leaves, unroll them carefully and rinse under cold running water to remove excess salt. Blanch in a pot of boiling water for 1–2 minutes to soften, then drain and spread flat on a towel. Trim any thick stems with scissors.
Make the filling: in a large bowl, combine the ground lamb, rinsed rice, grated onion, chopped parsley, mint, dill, olive oil, 2 tablespoons of lemon juice, tomato paste, allspice, cinnamon, black pepper, and salt. Mix thoroughly with your hands until the mixture is uniform and well combined. Do not pre-cook the filling — the rice will finish cooking inside the dolma.
Roll the dolma: lay a grape leaf smooth-side down on a flat surface. Place about 1 heaped teaspoon of filling near the stem end. Fold the bottom of the leaf up over the filling, fold in the sides, then roll tightly upward like a small cigar. The roll should be snug but not too tight, as the rice needs room to expand. Repeat with remaining leaves and filling.
Line a heavy-bottomed pot with a single layer of any torn or leftover grape leaves — this prevents the dolma from sticking and burning. Arrange the stuffed rolls seam-side down in tight, snug layers in the pot. If you have two layers, place them in opposite directions for stability.
Pour the warm water or chicken broth over the dolma, along with the remaining 2 tablespoons of lemon juice and 1 tablespoon of olive oil. The liquid should just barely cover the top layer. Place a heatproof plate directly on top of the dolma to weigh them down and prevent unrolling during cooking.
Cook the dolma: bring to a boil over medium-high heat, then reduce heat to low. Cover the pot with a lid and simmer gently for 60–70 minutes, until the rice is fully cooked and the grape leaves are completely tender. Check halfway through and add a splash of hot water if the pot looks dry.
Remove the pot from heat and let the dolma rest, covered, for 15 minutes before removing the plate. This helps them firm up and absorb any remaining liquid. Carefully transfer the dolma to a serving platter using a spoon.
Serve warm or at room temperature, garnished with fresh lemon slices. Accompany with cold plain yogurt for dipping. Dolma also tastes wonderful the next day after the flavors have melded — store covered in the refrigerator for up to 3 days.