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Dolmas - Stuffed Vine Leaves
Contributed by: Melinda
I love these special treats...they make a great appetizer dish, but are also really good served for dinner on really hot days.
40 - 50 fresh or 1 jar preserved Grape Leaves
juice of 1 lemon
1 clove garlic, sliced into slivers
2/3 cup short grain (arborio style) rice, raw
1 medium onion grated or very finely diced
Handful fresh parsley, finely chopped
2 tomatoes, finely chopped
1 tbl fresh mint, chopped or 1 tsp dried
1/2 tsp ground allspice
1/2 tsp ground cinnamon
- For fresh grape leaves...wash gently and submerge into boiling water briefly until they begin to wilt. I leave the stems
about 2 - 3 inches long to use as a handle when blanching, but be sure to trim them close to the leaf before stuffing.
For preserved grape leaves...remove from jar very carefully and rince each leaf to remove any residual salt.
- Separate any torn or misshapen leaves and line a 1 1/2 quart pot, reserving a few to cover top
- Combine rice, onion, parsley, tomatoes, mint, allspice and cinnamon
- Place leaf face up (you'll see clearly that the leaves will more easily fold/roll one direction than the other)
- Place 1 tsp stuffing about 1/2 inch from the stem in the center.
- Fold the sides into the middle and roll up the leaf snugly.
- Place in the pan seam side down.
- Repeat with remaining stuffing and good leaves. Pack snugly into the pan to prevent unwrapping during cooking.
- Pour in enough water to cover, add the lemon juice and sprinkle slices of garlic over the top.
- Top with reserved torn leaves and cover with a plate to keep them in place.
- Cover and bring to a boil
- Reduce heat and simmer for 45 minutes to 1 hour until most of the water has been absorbed and the rice is tender.
- Serve cold or at room temperature. (I prefer room temperature)
Questions about this recipe?
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= 30 minutes or less