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Dolma (Stuffed Grape Leaves) Recipe

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4.3 from 11 reviews

Dolma, also known as stuffed grape leaves, is a traditional Mediterranean dish featuring tender grape leaves wrapped around a flavorful mixture of lean ground beef, partially cooked arborio rice, fresh herbs, and aromatic spices. Slowly simmered in lemon-infused water, these savory parcels are a perfect appetizer or main dish, offering a delicious blend of textures and vibrant flavors that showcase classic Mediterranean culinary heritage.

Ingredients

Dolma Filling

  • 1 pound lean ground beef
  • 5 tablespoons arborio rice (partially cooked and rinsed)
  • 1 medium sweet onion, minced
  • 1 tablespoon butter
  • 1 tablespoon vegetable oil
  • 1 small bunch cilantro, chopped
  • 10 large basil leaves, chopped
  • 10 medium mint leaves, chopped
  • 1 tablespoon ground cumin
  • Salt and black pepper, to taste

Assembly

  • 25-30 grape leaves, plus more to line the pan
  • 1/4 cup lemon juice
  • 2 cups water (or more depending on pan size)

Instructions

  1. Prepare the grape leaves: Take grape leaves out of the jar and rinse them well. Remove the stems carefully. Set aside any torn leaves to use for lining the pan later to prevent sticking.
  2. Partially cook the rice: In a small pan, combine arborio rice with 2/3 cup of water. Bring the mixture to a boil, then reduce heat and let it simmer for 3-4 minutes. Drain the rice using a sieve and rinse under cold water to stop the cooking process.
  3. Sauté the onions: Heat butter and vegetable oil together in a medium pan over medium-high heat. Once the butter has melted, add minced onion and cook, stirring frequently, until the onions are translucent and just starting to brown, about 3 minutes. Remove from heat and let cool slightly.
  4. Make the filling: In a large bowl, combine the ground beef, cooked onions, partially cooked rice, chopped cilantro, basil, mint, ground cumin, salt, and black pepper. Mix thoroughly to distribute all ingredients evenly.
  5. Stuff the grape leaves: On a clean surface, place a grape leaf shiny side down. Spoon about 2 tablespoons of the beef and rice mixture near the stem end of the leaf. Fold the bottom part of the leaf over the filling, then fold in both sides, and roll it tightly upwards to form a snug package. Repeat this process with remaining leaves and filling.
  6. Line the pan: Place some torn grape leaves on the bottom of a large pan to prevent sticking. Arrange the stuffed grape leaves seam side down, close to each other, in a single or double layer if necessary.
  7. Add liquids: Pour 2 cups of water into the pan to just barely cover the dolmas. Add the lemon juice and a pinch of salt to the liquid.
  8. Weight the dolmas: Place an inverted plate or a smaller lid on top of the stuffed grape leaves to keep them submerged and prevent them from unrolling during cooking.
  9. Simmer the dolmas: Bring the water to a boil over medium heat. Immediately reduce the heat to a gentle simmer, cover the pan, and cook the dolmas for 60 to 75 minutes until the leaves are tender and the filling is cooked through.
  10. Rest and serve: Remove the pan from heat and let the dolmas stand, covered, for 15 to 30 minutes to allow flavors to meld. Serve warm or at room temperature alongside homemade Tzatziki sauce for a refreshing complement.

Notes

  • Partial cooking of rice before stuffing prevents the filling from being undercooked after simmering.
  • Torn or broken grape leaves can be used to line the pan, which helps prevent sticking and protects the delicate stuffed leaves.
  • The lemon juice adds a subtle tang and helps preserve the bright color of the grape leaves.
  • Using fresh herbs like cilantro, basil, and mint adds aromatic complexity to the filling.
  • Ensure the dolmas stay submerged during cooking to avoid drying out or unwrapping.
  • Serve with Tzatziki or a yogurt-based sauce for a classic Mediterranean flavor pairing.

Find it online: https://recipefeastful.com/dolma-stuffed-grape-leaves-recipe/