Dolmas (Stuffed Grape Leaves)

🛒 Ingredients

• Grape Leaves (brined) 60 g · 56 kcal
• Short-grain rice (cooked) 70 g · 91 kcal
• Onion (finely chopped) 25 g · 10 kcal
• Tomato Paste 5 g · 4 kcal
• Fresh Mint (chopped) 5 g · 4 kcal
• Fresh Dill (chopped) 5 g · 2 kcal
• Fresh Parsley (chopped) 5 g · 2 kcal
• Olive Oil 15 g · 133 kcal
• Lemon Juice 10 g · 2 kcal

👨‍🍳 Instructions

1. Rinse the brined grape leaves thoroughly under cold water and gently separate them. If using fresh leaves, blanch them in boiling water for a few minutes until pliable, then rinse with cold water.
2. In a bowl, combine the cooked rice, finely chopped onion, tomato paste, chopped mint, dill, parsley, 10g of olive oil, salt, and pepper. Mix well until all ingredients are evenly distributed.
3. Lay a grape leaf shiny side down on a clean surface. Place a small spoonful of filling near the stem end, fold the bottom of the leaf over the filling, then fold in the sides and roll tightly into a small cylinder.
4. Arrange the rolled dolmas tightly in layers in a heavy-bottomed pot. You can line the bottom of the pot with a few extra grape leaves or thin lemon slices to prevent sticking.
5. Pour enough water or vegetable broth to just cover the dolmas. Add the remaining 5g of olive oil and lemon juice. Place a heat-proof plate on top of the dolmas to keep them submerged.
6. Bring to a boil, then reduce heat to low, cover, and simmer for about 60 minutes, or until the rice is tender and the liquid is mostly absorbed. Let them rest for 15-20 minutes before serving.