Dolma
Grape leaves stuffed with seasoned rice, herbs, and pine nuts, simmered slowly in olive oil and lemon. This recipe was created by AI, some information may not be accurate.
- Servings
- 6
- Difficulty
- Medium
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Ingredients
- 250 g grape leaves in brine
- 250 g short grain rice
- 2 pc onion
- 50 g pine nuts
- 50 g currants
- 120 ml olive oil
- 2 pc lemon
- 1 bunch fresh dill
- 1 bunch fresh mint
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 1 tsp salt
Steps
- Rinse grape leaves and blanch briefly in hot water to remove brine.
- Sauté finely chopped onion in olive oil until soft, then add pine nuts and toast lightly.
- Stir in rinsed rice, currants, cinnamon, allspice, and salt; cook 2 minutes.
- Add 200 ml water and simmer until just absorbed, then fold in chopped dill and mint.
- Place a leaf vein-side up, spoon a teaspoon of filling near the stem, fold sides in, and roll tightly.
- Pack the rolls seam-side down in a heavy pot, layered with extra leaves on the bottom.
- Pour over the juice of 2 lemons, remaining olive oil, and enough water to barely cover.
- Weight with a plate and simmer covered for 45 minutes; cool to room temperature before serving.
Diet tags are added by the recipe's author.