Dolma (Stuffed Grape Leaves)
Ingredients
1 (16oz)
jar of pickled grape leaves
2 lbs
beef (or lamb), minced
1 c
long-grain uncooked rice (Basmati rice works best)
3/4 c
tomato sauce
2 tbsp
tomato paste
1
medium onion, finely chopped
2
garlic cloves, minced
some
fresh cilantro, dill and parsely
2 tsp
salt
1 tsp
black pepper
1 tsp
cumin
1/2 tsp
ground coriander
1/2 tsp
ground cloves
1/2 tsp
cinnamon
1 pinch
ground cardamom
1/2 c
fresh-squeezed lemon juice and pomegranate paste
Directions
- Soak grape leaves in water for 20 minutes. Drain.
- Peel and slice a few carrots lengthwise and line bottom of pot with them. This helps keep the grape leaves from sticking to the pot.
- Soak rice in hot water for 10 minutes and drain. In a large bowl, combine rice, beef, onion, garlic, tomato sauce, tomato paste, and all spices.
- Place each grape leaf shiny side down with stem end toward you on a flat surface. Cut off stem. Place 1 tbsp of rice mixture on leaf near the stem end. Roll top over once, fold ends in, and continue to roll completely (rolling away from you). Repeat with remaining leaves.
- Arrange rolled grape leaves in pot, stem side down, tightly packed. Place each layer in opposite direction of previous layer, in a criss-cross fashion. For even cooking, try to have no more than 4 layers.
- Combine lemon juice and oil and pour over grape leaves. Top with water until approximately 1 inch below top layer.
- Place large plate on top and place a heavy weight on plate (a foil-wrapped brick works great).
- Bring to a boil, then reduce heat to low and simmer for 1 1/4 to 1 1/2 hours, until rice is thoroughly cooked. Allow to rest for 20 – 30 minutes.
- Serve with lemon wedges or Greek yogurt. Enjoy!
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