dolma (stuffed grape leaves)

Name: Dolma (Stuffed Grape Leaves)
Prep time: 20 min
Cook time: 1 h
Cuisine: Middle Eastern
Ingredients: 3 tablespoon(s) olive oil; 2 - clove garlic, minced; 1 - small onion, minced; 1/2 cup(s) long-grain rice; 1/2 teaspoon(s) minced fresh thyme; - kosher salt and freshly ground black pepper, to taste; 3 cup(s) chicken stock; 1 ounce(s) dried turkish apricots, minced; 1/2 cup(s) minced cilantro; 1/2 cup(s) minced parsley; 1/3 cup(s) pine nuts; 2 tablespoon(s) minced mint; 2 tablespoon(s) red currant jelly; 1/8 teaspoon(s) cayenne pepper; 2 tablespoon(s) fresh lemon juice, plus the zest of 1 lemon; 25 - grape leaves packed in brine, rinsed; 1 - lemon, thinly sliced

24 Pinches 1 Photo

Nicole P.

Hull, QC

Updated on Oct 26, 2013

I just finished making a batch of these and they are so good :) Easy to make and always a winner when i serve them :)

Rate

prep time 20 Min

cook time 1 Hr

method Bake

yield makes 25

Ingredients

3 tablespoons olive oil
2 - clove garlic, minced
1 - small onion, minced
1/2 cup long-grain rice
1/2 teaspoon minced fresh thyme
- kosher salt and freshly ground black pepper, to taste
3 cups chicken stock
1 ounce dried turkish apricots, minced
1/2 cup minced cilantro
1/2 cup minced parsley
1/3 cup pine nuts
2 tablespoons minced mint
2 tablespoons red currant jelly
1/8 teaspoon cayenne pepper
2 tablespoons fresh lemon juice, plus the zest of 1 lemon
25 - grape leaves packed in brine, rinsed
1 - lemon, thinly sliced

How To Make dolma (stuffed grape leaves)

Step 1

1. Heat oil in a 4-qt. saucepan over medium-high heat. Add garlic and onions; cook, stirring, until soft, 3-5 minutes. Add rice, thyme, salt, and pepper; cook 2 minutes. Add 1 cup stock and bring to a boil. Reduce heat to low and cook, covered, until rice is tender, 22-24 minutes. Stir in apricots, cilantro, parsley, nuts, mint, jelly, cayenne, lemon juice and zest, salt, and pepper.

Step 2

Heat oven to 375°. Working with one leaf at a time, stuff the grape leaves. Place stuffed grape leaves seam side down in a single layer in an 8" x 8" baking dish. Add remaining stock and distribute lemon slices over grape leaves. Cover pan with aluminum foil and bake until tender, about 1 hour. Let grape leaves cool before serving.
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