Print

Dolma {Stuffed Grape Leaves} Recipe

Print Recipe

★★★★★

4.6 from 132 reviews

Dolma, or stuffed grape leaves, is a traditional dish featuring tender grape leaves wrapped around a flavorful filling of lean ground beef, partially cooked arborio rice, and a medley of fresh herbs and spices. This recipe combines aromatic herbs like cilantro, basil, and mint with the bright tang of lemon juice, creating a savory and refreshing appetizer or main dish popular in Mediterranean and Middle Eastern cuisines.

Ingredients

Scale

Grape Leaves

  • 25–30 grape leaves, plus more to line the pan

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

Cooking Liquid

  • 1/4 cup lemon juice
  • 2 cups water (or more depending on the size of your pan)

Instructions

  1. Prepare the Filling: Heat the butter and vegetable oil in a skillet over medium heat. Add the minced sweet onion and sauté until translucent and fragrant, about 5 minutes. Add the ground beef and cook until browned, breaking it apart as it cooks. Stir in the partially cooked arborio rice, chopped cilantro, basil, mint, cumin, salt, and black pepper. Mix well and cook together for another 5 minutes until fragrant. Remove from heat and allow to cool slightly.
  2. Prepare Grape Leaves: Rinse the grape leaves thoroughly under cold water to remove excess brine and pat dry. Blanch them in boiling water for about 2 minutes to make them pliable. Drain and cool slightly.
  3. Assemble Dolmas: Lay a grape leaf flat on a clean surface, vein side up. Place about a tablespoon of the filling near the stem end of the leaf. Fold the sides over the filling and roll tightly from the stem end towards the tip, forming a neat cylinder. Repeat this process with all grape leaves and filling.
  4. Line the Pan: Place a layer of grape leaves at the bottom of a deep pan to prevent sticking and burning during cooking.
  5. Arrange Dolmas in Pan: Arrange the rolled grape leaves seam-side down in the pan, packing them tightly in concentric circles or rows to prevent unrolling during cooking.
  6. Add Cooking Liquids: Pour the lemon juice and water over the dolmas, enough to cover them partially. Place a heatproof plate upside down over the dolmas to keep them submerged and secure.
  7. Cook the Dolmas: Bring the liquid to a gentle simmer over low heat. Cover the pan and cook for about 40-50 minutes until the rice is tender and the flavors meld together.
  8. Serve: Let the dolmas cool slightly before serving. They can be enjoyed warm or at room temperature, often accompanied by yogurt or a side salad.

Notes

  • Using arborio rice adds a creamy texture to the filling but can be substituted with short-grain rice if preferred.
  • Partially cooking and rinsing the rice helps to remove excess starch and ensures tender dolmas.
  • Adjust seasoning with salt, pepper, and lemon juice to balance flavors according to taste.
  • Resting dolmas after cooking enhances their flavor and texture.
  • They can be stored refrigerated for up to 3 days and served cold or reheated gently.

Keywords: Dolma, Stuffed Grape Leaves, Mediterranean appetizer, ground beef dolma, stuffed vine leaves, grape leaves recipe

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