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Lamb and Rice Stuffed Grape Leaves
Lamb and Rice Stuffed Grape Leaves
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Prep Time:
45 minutes
Cook Time:
45 minutes
Total Time:
90 minutes
Chef John's party-perfect lamb and rice-stuffed grape leaves, a crowd favorite served hot or cold, are sure to vanish in no time!
Ingredients:
  • 0.5 pound ground lamb
  • 0.5 cup uncooked long grain rice
  • 0.25 cup olive oil
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon dried currants
  • 1 tablespoon pine nuts
  • 1.5 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 0.5 teaspoon ground cumin
  • 0.25 teaspoon ground cinnamon
  • 0.25 teaspoon dried oregano
  • 1 (16 ounce) jar grape leaves
  • 1 tablespoon olive oil
  • juice of one lemon
  • 4 cups hot chicken broth
  • 2 teaspoons olive oil, or as desired
Instructions:
  • In a bowl, combine ground lamb, rice, 1/4 cups olive oil, mint, currants, pine nuts, salt, pepper, cumin, cinnamon, oregano, and egg. Mix well with a fork, cover, and refrigerate until needed.
  • Carefully unfurl and gently separate grape leaves, then rinse them in cold water to eliminate any brine. Set aside the damaged or imperfect leaves to use for lining the pot.
  • Lay grape leaves flat on work surface, smooth side down (ribs up). Spoon a rounded tablespoon of lamb-rice filling onto the center-bottom of each leaf. Fold the bottom of the leaf over the filling, then fold the sides in, and roll into a tight cylinder towards the top of the leaf, ensuring not to over-tighten to prevent bursting during cooking.
  • Drizzle olive oil in pot and line bottom with grape leaves. Arrange dolmas in pot neatly, leaving space for expansion but close enough to hold shape when cooking. If needed, stack another layer on top. Pour lemon juice and olive oil over dolmas.
  • Place a smaller plate followed by a larger plate over the dolmas to keep them secure. Pour in hot chicken broth. Simmer uncovered on medium-high heat until the liquid is heated and bubbling (2 to 4 minutes). Reduce heat to low, cover, and cook for 35 minutes. Remove plates and test for doneness - dolmas should be slightly puffed and easily pierced with a fork. If not done, cook without the weights: cover and simmer until rice is tender, 10 to 15 minutes more.
  • Garnish with optional lemon zest curls and serve warm or chilled.

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