A flavorful recipe for stuffed grape leaves (dolmas), filled with rice and fresh veggies, and simmered in zesty lemon water. Follow my easy steps and watch the video to quickly master the art of making dolmas!
If using fresh grape leaves, wash very well, and blanch with boiling water for 1-3 minutes to soften, then rinse and allow to cool completely.If using preserved grape leaves, rinse them under cold water to wash away excess salt and then let them drain; after that, they’re ready for your recipe.
Make the stuffing
Rinse the rice thoroughly until the water is clear. Usually, it takes 3-4 rinses. This will remove the starch.
Finely chop the tomatoes, mint, parsley, onion, and red pepper (if using) then transfer them to a large bowl.
Add the rice to the bowl with the chopped vegetables. Season the mixture with salt and pepper, and drizzle with ¼ cup of olive oil. Mix everything to combine thoroughly.
Stuff and roll the grape leaves
Before you start rolling, prepare your cooking pot to arrange the stuffed grape leaves directly as you go. Lightly coat the bottom with olive oil. Then, lay a protective layer of sliced tomatoes and potatoes.
Trim off all stems from the leaves. Lay each leaf shiny side down on a clean surface. Add one teaspoon of the stuffing to the center of each leaf, being careful not to overfill as the rice will expand during cooking.
Fold in the sides of the leaf over the filling, then roll upwards tightly, ensuring the filling is securely enclosed. However, allow a bit of room for the filling to expand. Bring the two sides in and then roll to close - similarly to rolling spring rolls. (Watch my video to see how I did it,)If you can manage to get your family in on the task, then it'll go by quickly. And it only takes a few leaves to build your method and get in the groove.
Assemble and cook
Arrange the stuffed grape leaves in the pot, seam side down. Make sure they are tightly packed into the pan. This will stop them from moving and falling apart while cooking.
Mix the water, lemon juice, and the remaining olive oil and pour on top of the stuffed grape leaves to partially cover them.
Put a flipped-over plate on top in your pot and place something heavy on top. Cook on medium heat for 30 minutes, with the lid on, until most of the water has been soaked up.
You can remove the plate once the stuffed grape leaves have soaked up the majority of the water, and then continue to cook or leave it on for the entirety of the cooking.
Take off the plate, cover the pot with the lid, and simmer on low heat for an additional 30 minutes until they're done.
After cooking, take the pot off the stove and let the grape leaves sit uncovered for 20-30 minutes to settle before placing them on a serving dish.
Video
Notes
Rinse the rice well so it doesn't clump together.Don't overfill the grape leaves; the rice swells during cooking and secure them firmly but not too tightly, allowing room for the rice to grow.Place a heavy plate on top of the grape leaf rolls in the pot to prevent them from unraveling or floating during cooking.Let the grape leaves rest for 20-30 minutes after cooking. This allows them to absorb any remaining liquid and enhances their overall flavor and texture.Sourcing: Find preserved grape leaves at Middle Eastern stores and large supermarkets, typically in the Middle Eastern section. You can also buy them online through Amazon.For more detailed tips, storage, and serving suggestions, check out the full post!