Name: Dolma Stuffed Grape Leaves
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 20 dolma stuffed grape leaves
Cuisine: Mediterranean
Ingredients: 1 jar of grape leaves, rinsed and drained; 1 cup long-grain white rice; 1 onion, finely chopped; 2 cloves garlic, minced; 1/4 cup pine nuts; 1/4 cup currants; 1/4 cup chopped fresh parsley; 1/4 cup chopped fresh mint; 1 teaspoon ground cinnamon; 1 teaspoon ground allspice; Salt and pepper to taste; Juice of 1 lemon; 2 cups vegetable broth; Greek yogurt, for serving; Lemon wedges, for garnish

Instructions

In a medium saucepan, heat some olive oil over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 5 minutes.
Stir in the rice, pine nuts, currants, parsley, mint, cinnamon, allspice, salt, and pepper. Cook for an additional 2-3 minutes to toast the rice lightly and incorporate the flavors.
Remove the mixture from the heat and stir in the lemon juice. This will add a tangy brightness to the filling.
Take one grape leaf at a time, gently patting it dry with a paper towel. Place a spoonful of the rice mixture near the stem end of the leaf.
Fold the stem end over the filling, then fold in the sides to enclose the filling tightly. Roll the grape leaf up to form a neat little parcel. Repeat with the remaining grape leaves and filling.
Place the stuffed grape leaves in a large pot in a single layer, seam side down. Pour the vegetable broth over the dolmas until they are just covered.
Place a heavy plate on top of the dolmas to keep them submerged in the broth. Cover the pot and simmer over low heat for 45-50 minutes or until the rice is tender and cooked through.
Once done, remove the dolma stuffed grape leaves carefully from the pot using a slotted spoon and arrange them on a serving platter.
Serve the dolmas warm or at room temperature, garnished with a dollop of Greek yogurt and lemon wedges on the side for squeezing.

Ingredients

Instructions

Nutrition Facts

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