“Stuffed grape leaves, also known as Dolma, are a beloved dish in Mediterranean cuisine. These delicate and flavorful parcels are filled with a savory mixture of rice, herbs, and sometimes meat, then gently simmered until tender. At BoGosto, we serve Dolma as a popular appetizer, and now you can recreate this classic dish at home.”
Ingredients:
- 1 jar (16 oz) grape leaves in brine, rinsed and drained
- 1 cup uncooked long-grain white rice
- 1/2 pound ground lamb or beef (optional for a vegetarian version)
- 1 large onion, finely chopped
- 1/4 cup pine nuts
- 1/4 cup currants or raisins
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup olive oil, plus more for drizzling
- Juice of 2 lemons
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- Salt and freshly ground black pepper to taste
- 2 cups chicken or vegetable broth
- Lemon slices and fresh dill for garnish
Instructions:
- Prepare the Filling:
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- If using meat, add the ground lamb or beef to the skillet and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
- Add the rice, pine nuts, currants or raisins, parsley, dill, mint, ground allspice, ground cinnamon, salt, and black pepper to the skillet. Stir to combine, and cook for an additional 5 minutes. Remove from heat and let the mixture cool slightly.
- Stuff the Grape Leaves:
- Lay a grape leaf flat on a clean surface, with the shiny side down and the stem end facing you. Place about 1 tablespoon of the filling in the center of the leaf, near the stem end.
- Fold the stem end over the filling, then fold in the sides and roll up tightly into a cylinder. Repeat with the remaining leaves and filling.
- Cook the Dolma:
- In a large pot, arrange a few grape leaves on the bottom to prevent sticking. Place the stuffed grape leaves seam side down in a snug, single layer.
- Pour the lemon juice over the grape leaves, then add the chicken or vegetable broth. Drizzle with a little more olive oil.
- Place a heatproof plate on top of the grape leaves to keep them submerged. Bring to a simmer over medium heat, then reduce to low and cover. Cook for about 40-50 minutes, or until the rice and leaves are tender.
- Serve:
- Remove the Dolma from the pot and let them cool slightly. Arrange on a serving platter and garnish with lemon slices and fresh dill.