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Dolmas (Stuffed Grape Leaves)
Dolmas (Stuffed Grape Leaves)
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
90 minutes
Delectable dolmas bursting with rice, onions, currants, pine nuts, mint, and spices, delicately steamed.
Ingredients:
  • 1 tablespoon olive oil
  • 2 onions, minced
  • 1.5 cups uncooked white rice
  • 1 cup hot water
  • 2 tablespoons tomato paste
  • 2 tablespoons dried currants
  • 2 tablespoons pine nuts
  • 1 tablespoon ground cinnamon
  • 1 tablespoon dried mint
  • 1 tablespoon dried dill weed
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cumin
  • 1 (8 ounce) jar grape leaves, drained and rinsed
Instructions:
  • In a medium saucepan over medium heat, sauté onions in oil until tender. Stir in rice, then add hot water to cover. Simmer covered until rice is halfway cooked, about 10 minutes.
  • Take the mixture off the heat and gently fold in the tomato paste, currants, pine nuts, spices, and herbs. Allow it to cool for around 15 minutes before proceeding.
  • Place an inverted plate in the bottom of a large pot to shield the dolmas from direct heat while steaming.
  • Remove and discard grape leaf stems. Fill each leaf with approximately 1 teaspoon of cooled rice mixture in the middle. Fold the sides in and roll into a cigar shape. Arrange the dolmas in the pot and continue until all are made.
  • Add a sufficient amount of warm water to barely cover the first layer of dolmas. Simmer covered over low heat for 30 to 45 minutes until the rice is fully cooked, ensuring to regularly monitor and add more water if needed.

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