Dolmas (Stuffed Grape Leaves)
- 45m Prep Time
- 40m Cook Time
- 1h 25mReady In
About 30 pieces For a vegetarian version, omit the lamb, double the amount of rice, and add ½ cup dried currants and 2 tablespoons toasted pine nuts to the filling mixture; pour an additional 1 cup water into the pan before cooking. To use fresh grape leaves, see here.
Ingredients
- Two 8-ounce jars grape leaves
- 8 ounces ground lamb
- 1 large onion, finely chopped
- ¼ cup finely chopped parsley
- ¼ cup finely chopped dill
- ¼ cup finely chopped mint
- ½ cup uncooked long-grain white rice
- 2 garlic cloves, minced
- ½ teaspoon salt
- 3 tablespoons olive oil
- 2 cups chicken, beef, or vegetable broth or water
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- Two 8-ounce jars grape leaves
- 8 ounces ground lamb
- 1 large onion, finely chopped
- ¼ cup finely chopped parsley
- ¼ cup finely chopped dill
- ¼ cup finely chopped mint
- ½ cup uncooked long-grain white rice
- 2 garlic cloves, minced
- ½ teaspoon salt
- 3 tablespoons olive oil
- 2 cups chicken, beef, or vegetable broth or water
Let's Cook
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Step 1.
Drain: Two 8-ounce jars grape leaves
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Step 2.
Separate the leaves in water and rinse well. Gently pat dry. Combine in a medium bowl: 8 ounces ground lamb; 1 large onion, finely chopped; ¼ cup finely chopped parsley; ¼ cup finely chopped dill; ¼ cup finely chopped mint; ½ cup uncooked long-grain white rice; 2 garlic cloves, minced; ½ teaspoon salt
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Step 3.
Line a Dutch oven with several grape leaves, using the small or torn ones. To stuff the dolmas, one at a time, place each leaf vein side up on a plate. Put a heaping tablespoon of stuffing on the leaf near the stem end. Fold the stem end over the stuffing, then fold in the two sides and roll up the leaf like a small cigar, tucking in the edges to make a neat package. Place seam side down in the prepared pot. Pack the stuffed leaves in a single layer, then repeat with a second layer until all the stuffing is used. Drizzle over the top: 3 tablespoons olive oil
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Step 4.
Pour in: 2 cups chicken, beef, or vegetable broth or water
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Step 5.
Cover the top with a few grape leaves and weight with a heatproof plate. Cover the pot and simmer over low heat until the rice is cooked, 30 to 40 minutes. Serve hot or cold.