Stuffed Grape Leaves (Dolma)

At our annual family picnic, my aunt Sarah, known for her culinary skills, brought a big tray of her famous stuffed grape leaves (dolma). As she set them on the table, my cousin Mike, ever the jokester, declared, “Ah, the grape leaves are here! Who needs a main course when we have these little green presents?”

Amused, everyone started digging in, but the real laughter came when our young niece, Emma, took her first bite. With wide eyes, she exclaimed, “These taste like grape-flavored burritos!” Aunt Sarah, trying to hold back her laughter, replied, “Well, Emma, they’re not exactly grape-flavored, but I’ll take that as a compliment!”

From that day on, our family referred to dolma as “grape burritos,” and it became an inside joke that added an extra layer of fun to every family gathering.

Ingredients:

For the Filling:

  • 1 cup long-grain rice
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup pine nuts, toasted
  • 1/4 cup currants or raisins
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh dill
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • Salt, to taste
  • 2 tablespoons olive oil
  • Juice of 1 lemon

For the Grape Leaves:

  • 1 jar (16 oz) grape leaves, rinsed and drained
  • 3 cups vegetable broth or water
  • Juice of 2 lemons
  • 2-3 tablespoons olive oil

Instructions:

Prepare the Filling:

  1. In a large bowl, combine the rice, chopped onion, minced garlic, toasted pine nuts, currants or raisins, chopped parsley, mint, and dill.
  2. Add the ground allspice, cinnamon, black pepper, cumin, coriander, and salt to taste. Mix well.
  3. Stir in 2 tablespoons of olive oil and the juice of 1 lemon. Set aside.

Prepare the Grape Leaves:

  1. Carefully separate and rinse the grape leaves under cold water. Pat them dry with paper towels.
  2. Remove the stems from the leaves.

Stuff and Roll the Grape Leaves:

  1. Lay a grape leaf flat on a clean surface, vein side up and shiny side down.
  2. Place about 1 tablespoon of the filling mixture in the center of the leaf, near the stem end.
  3. Fold the sides of the leaf over the filling, then roll it up tightly from the stem end to the tip, like a small cigar. Repeat with the remaining leaves and filling.

Cook the Dolma:

  1. Line the bottom of a large pot with a few grape leaves to prevent sticking.
  2. Arrange the stuffed grape leaves seam side down in the pot, packing them tightly in a single layer.
  3. If you have more dolma, place them in a second layer, perpendicular to the first layer.
  4. Pour the vegetable broth or water over the dolma until they are just covered. Add the juice of 2 lemons and 2-3 tablespoons of olive oil.
  5. Place a heatproof plate or lid smaller than the pot on top of the dolma to keep them from unrolling during cooking.
  6. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 45 minutes to 1 hour, or until the grape leaves are tender and the rice is cooked.

Did you know?

Stuffed grape leaves, known as dolma in many Middle Eastern and Mediterranean cuisines, have been enjoyed for thousands of years and were even mentioned in ancient Greek texts. The word “dolma” comes from the Turkish verb “dolmak,” which means “to be stuffed,” highlighting the dish’s defining characteristic of filling grape leaves with a mixture of rice, herbs, and sometimes meat. This versatile dish is a testament to the rich culinary heritage and cross-cultural influences of the region.

Serve:

  1. Remove the pot from the heat and let the dolma cool slightly in the liquid.
  2. Carefully transfer the stuffed grape leaves to a serving platter.
  3. Serve warm or at room temperature, with extra lemon wedges and a drizzle of olive oil if desired.

Enjoy your homemade stuffed grape leaves, a delightful combination of tender grape leaves and flavorful rice filling!