Dolma (Stuffed Grape Leaves)

🛒 Ingredients

• Ground Lamb or Beef 63 g · 184 kcal
• Short-grain Rice (dry) 25 g · 90 kcal
• Jarred Grape Leaves (drained) 63 g · 56 kcal
• Onion 25 g · 10 kcal
• Tomato Paste 6 g · 5 kcal
• Fresh Parsley 4 g · 1 kcal
• Fresh Mint 2 g · 1 kcal
• Fresh Dill 2 g · 1 kcal
• Lemon Juice 6 g · 1 kcal
• Olive Oil 5 g · 52 kcal

👨‍🍳 Instructions

1. If using fresh grape leaves, blanch them briefly in boiling water; if using jarred, rinse thoroughly and drain. Prepare the filling by combining ground meat, rinsed rice, finely chopped onion, tomato paste, chopped parsley, mint, and dill in a bowl.
2. Lay a grape leaf shiny side down on a flat surface. Place a spoonful of filling near the stem end, fold the bottom edge over the filling, then fold in the sides, and tightly roll the leaf towards the tip.
3. Arrange the rolled dolmas snugly in layers in a large pot, placing any extra grape leaves or thin slices of lemon at the bottom to prevent sticking. Pour a mixture of lemon juice, olive oil, and hot water or broth over the dolmas until just covered.
4. Place a heatproof plate or small lid directly on top of the dolmas to keep them submerged during cooking. Bring to a boil, then reduce heat to low, cover, and simmer for 60-90 minutes, or until rice is tender and most liquid is absorbed. Serve warm with a dollop of yogurt or a fresh lemon wedge.