Today's post is going to be nice and short because I'm back in Virginia for PETA's summer par-tay. It's almost as hot here as it was in Atlanta, so I'm featuring a recipe that is cool, light, and refreshing—dolma.
Dolma can refer to a variety of stuffed vegetables, but people often use the term to mean stuffed grape leaves. A variety of fillings can be used, and ingredients such as dill, lemon, and rice are some of the most common ingredients that make it into the mix, and they combine to make the most refreshing dolma, in my opinion. But let me know if you have other interesting fillings you like to use instead. Enjoy!
Dolma (Stuffed Grape Leaves)
2 Tbsp. olive oil
2 onions, minced
1 1/2 cups white rice, uncooked
Hot water
1 tsp. dried mint
1 Tbsp. dried dill weed
Salt and pepper, to taste
1 8-oz. jar grape leaves, drained
Juice of 1 lemon
•Heat 1 tablespoon of the oil in a saucepan over medium heat.
•Add the onions and sauté until tender. Stir in the rice and just enough hot water to cover the rice. Cover the saucepan and simmer until the rice is half cooked, about 10 minutes.
•Remove the saucepan from the heat and stir in the mint, dill weed, salt, and pepper, then allow the mixture to cool.
•Rinse the grape leaves in warm water, drain, and cut off the stems. Place about 1 tablespoon of the cooled rice mixture onto the center of each leaf. Fold in the sides and then roll into a cigar shape.
•To protect the stuffed grape leaves from direct heat during steaming, place a steaming basket or bowl in a large pot and add the stuffed grape leaves to the basket or bowl.
•Pour in just enough hot water to reach the bottom of the first layer of grape leaves. Cover and simmer over low heat for 30 to 45 minutes, or until the rice is completely cooked. Check the water level often and add more as necessary.
•Combine the lemon juice and remaining tablespoon of oil in a small dish and sprinkle over the cooked dolma before serving.
Makes 8 servings
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Comments ( 12 )
Wow, this looks so good and easy at that! I can't wait to make these!
Posted by Denise | June 13, 2008 10:01 AM
Posted on June 13, 2008 10:01
It look's to good to be through I am definitely going to try this
Posted by Sorina | June 13, 2008 3:06 PM
Posted on June 13, 2008 15:06
Thanks for sharing your very interesting Dolma recipe; it sure "sounds" mighty yummy. I would like to prepare this dish as an experiment.
Posted by Green Shopper | June 16, 2008 2:05 AM
Posted on June 16, 2008 02:05
Good recipe.
I have a variation on it:
Add pine nuts and currants in the filling while sauteeing the onions. Put lemon slices on the dolmas while cooking.
Yummy...
Posted by Aysegul | June 16, 2008 11:47 AM
Posted on June 16, 2008 11:47
Do you have any suggestions for using fresh grape leaves? Do they need to be steamed before creating the dolmas?
Thanks! lsw
Posted by Lynn Wilson | June 16, 2008 5:29 PM
Posted on June 16, 2008 17:29
Wow! Thanks for this. I'm going to a big Lebanese family reunion next week where "traditional" grape leaves are always a big feature. It will be nice to have my own version this year.
Posted by Ashley M | June 16, 2008 11:01 PM
Posted on June 16, 2008 23:01
Lynn,
If using jarred leaves you shouldn't have to steam before adding the filling and rolling them up. They do require a little cooking time after assembled though.
amy
Posted by Amy | June 17, 2008 9:36 AM
Posted on June 17, 2008 09:36
Ive had best friends who are greek and theyve made these since i was little.
I also now work in a greek restaurant where these are sold. These usually have ground beef in it which i don't eat anymore.
I'm so excited to have found this! =]
Posted by Jessica | June 18, 2008 11:48 PM
Posted on June 18, 2008 23:48
I would like to reask Lynn's question, if I understand her right, as I have the same question. How can you prepare fresh grape leaves, an in I have a grape vine in my yard. I want to pluck the fresh leaves, but I'm not sure how to prepare them. Thanks!!
Posted by Tia | June 19, 2008 9:41 AM
Posted on June 19, 2008 09:41
Couldn't these be made with Crumbles or flavored TVP? They look like they would be so delicious!
Posted by Deanne | June 20, 2008 11:12 AM
Posted on June 20, 2008 11:12
this was delicous. I eat corn pruducts but this is even better x thanks
Posted by Rochelle | June 22, 2008 4:13 PM
Posted on June 22, 2008 16:13
This is how my mom prepares fresh leaves:
Boil in hot water until they change color.
(Usually just a few minutes).
Afterwards, you can cook with them right away, or store in plastic bags in the freezer.
Posted by Fatima | June 23, 2008 1:43 PM
Posted on June 23, 2008 13:43