Stuffed Grape Leaves (Dolma)
User Reviews
5
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Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
26 rolls
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Calories
70 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Stuffed Grape Leaves (Dolma)
Description
Stuffed Grape Leaves (Dolma) feature a filling of basmati rice combined with finely chopped carrot, green onions, tomatoes, and parsley seasoned with salt, black pepper, and paprika. The mixture is placed onto rinsed grape leaves, which are then rolled tightly to encase the filling completely. The rolls are arranged in a pot, then gently cooked in a mixture of boiling water, lemon juice, olive oil, and tomato puree to infuse the leaves and filling with bright, savory flavors.
The slow simmering softens the rice and vegetables inside, while the acid from the lemon balances the richness of the olive oil. The dish showcases a harmony of tender textures between the grape leaves and the subtly spiced filling. It is traditionally served as part of Middle Eastern meals, often as an appetizer or side.
Using jarred grape leaves brined for freshness is practical, but fresh leaves can be substituted with proper rinsing to reduce saltiness. Adjusting spices like adding mint or cumin is possible to suit personal taste preferences.
Ingredients
- 1 cup basmati rice
- 1 carrot large
- 2 green onions
- 1 garlic clove
- 3 tomato
- ½ cup parsley chopped
- 1 teaspoon salt
- ½ teaspoon black pepper ground
- 1 teaspoon paprika
- 1 tablespoon tomato puree
- lemon juice from 2
- ½ cup extra virgin olive oil
- 4 cups water
- 26 grape leaves (I used a 800 g jar of grape leaves in brine)
Instructions
- Wash the rice under cold water until the water runs clean.
- Finely chopped the green onions, carrot, tomatoes and parsley and mix with the rice.
- Season with salt, pepper and paprika.
- Rinse the grape leaves with cold water, then arrange one leaf at a time on a chopping board.
- Add a tablespoon of the mixture in the middle of the leaf, bring the corners together, and roll it tightly.
- Repeat with the remaining mixture and leaves.
- Arrange the rolls onto a large sauce pan.
- Mix 4 cups of boiling water with the lemon juice, olive oil and tomato purée and pour over the rolls.
- Place a plate on top of the rolls to prevent them from unrolling while boiling.
- Boil on a low to medium heat until the rice is cooked and the vegetables are soft, for at least 30-35 minutes.
- Add more liquid if needed.
Notes
- Rinse jarred grape leaves before using to remove excess salt from the brine.
- Fresh grape leaves can be used but require thorough cleaning and blanching.
- Seasonings such as mint or cumin can be added to the filling to customize flavor.
- Adjust ingredient quantities based on the number of servings needed, keeping proportions consistent.
Nutrition Information
Show DetailsNutrition Facts
Serving: 26rolls
Amount Per Serving
Calories 70 kcal
% Daily Value*
| Calories | 70kcal | 4% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 95mg | 4% |
| Potassium | 72mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1483IU | 30% |
| Vitamin C | 4mg | 4% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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