Best 8 Dolmas Grape Leaves Stuffed With Fragrant Rice Recipes

DOLMAS (STUFFED GRAPE LEAVES)

Steps:

• Heat oil in a medium saucepan over medium heat. Saute onions until tender. Stir in rice and hot water to cover. Cover and simmer until rice is half cooked, about 10 minutes.
• Remove from heat and stir in tomato paste, currants, pine nuts, cinnamon, mint leaves, dill weed, allspice and cumin. Let mixture cool.
• Prepare a large pot by placing an inverted plate on the bottom; this protects the dolmas from direct heat when steaming.
• Rinse grape leaves in warm water; drain and cut off any stems. Place about 1 teaspoon of the cooled rice mixture in the center of a leaf. Fold in the sides and then roll into a cigar shape. Place in prepared pot. Repeat with remaining ingredients.
• Pour in just enough warm water to reach the bottom of the first layer of dolmas. Cover and simmer over low heat for 30 to 45 minutes, or until rice is totally cooked. Check the water level often and add more as necessary.

DOLMAS-GRAPE LEAVES STUFFED WITH FRAGRANT RICE

Steps:

• Bring water to a boil in a medium saucepan; add 1 teaspoons salt, then stir in the rice, cinnamon, sugar, butter, and lemon zest. Allow pot to return to a boil, then cover and cook over low heat until the rice is just tender, 15-20 minutes(a littlemore for brown rice). The rice should be slightly undercooked at this point, since it will cook a little more when the dolmas steam.
• Move the rice to a bowl and, while it is still hot, toss with the currants(or raisins), pine nuts, and lemon juice. Season to taste with salt and pepper.
• Rinse and drain the grape leaves, pat them dry, and snip off the stems; spread them out on a work surface. Pack 1 tbls. rice in your hands to compress it and place in the center of each grape leaf. Fold in the bottom and the two sides, then roll toward the top until the entire grape leaf has been rolled.
• Brush the dolmas lightly with a little olive oil and set in a steamer basket. Place the steamer over boiling water, cover, and steam for 3-5 minutes, until heated through.
• Serve warm or at room temperature.

DOLMADES (STUFFED GRAPE LEAVES WITH CURRANTS AND PISTACHIO)

Steps:

• Prepare an ice bath. Bring a large pot of water to a boil; add 1 tablespoon salt. Add the grape leaves and gently mix to separate them. Reduce the heat to simmer and cook for 10 minutes. Drain well, plunge into the ice bath and let cool for 2 minutes. Drain well again, separate and lay out on baking sheets lined with paper towels in a single layer. Remove 5 or so of the small or torn leaves and reserve for the bottom of the pan.
• Heat 1/4 cup of the oil in a medium high-sided saute pan over high heat. Add the onion, season with salt and pepper and cook, stirring, until the onion is very soft, about 5 minutes; do not allow it to color. Add the rice and cook, stirring constantly, until opaque, about 2 minutes.
• Add the stock, currants and 2 tablespoons of the lemon juice; season with salt and pepper. Reduce the heat to medium and cook, uncovered and stirring a few times, until the rice absorbs the liquid, about 7 minutes. (The rice will only be par-cooked; it will continue to cook in the leaves.) Spread the rice out on a baking sheet to cool.
• When the rice is cooled, stir in the dill, parsley, green onion, pistachios and lemon zest; taste for seasoning.
• Lay a grape leaf on a work surface shiny-side down. Scoop 1 to 1 1/2 tablespoons of the filling (depending on the size of the leaf) in your hand and lightly mold it into a log. Put the rice filling near the stem end of the leaf, fold the stem end over the filling, then fold both sides toward the middle and roll up into a cigar. Continue with the remaining leaves and filling.
• Lay the reserved grape leaves on the bottom of a small Dutch oven (this will keep the dolmades from sticking). Tightly fit the dolmades in the pan in a concentric circle, making several layers if needed. Drizzle some of the remaining lemon juice over each layer. Add enough water or stock to just come halfway up the side of the rolls (do not cover them) and drizzle with the remaining olive oil and a pinch of salt.
• Cut out a round of parchment to fit over the dolmades. Place a plate on top of the parchment and a bowl on top of the plate (to hold the rolls down while cooking). Bring to a boil over high heat, reduce to a simmer, cover the pot and cook (making sure it is simmering and not boiling), until the rice is cooked through, about 30 minutes. Remove from the heat and let sit, covered, for 10 minutes longer.
• Carefully remove the rolls to a serving dish. Serve warm, at room temperature or cold.

DOLMADES (STUFFED GRAPE LEAVES)

Steps:

• To make the filling, coat a large saute pan with 1/4 cup of the oil and place over medium heat. Add the onion, fennel and lemon zest and stir until soft, about 10 minutes. Add the pine nuts and rice, saute for 2 minutes, stirring to coat. Pour in just 1/2 cup of the chicken stock and lower the heat. Simmer until the liquid is absorbed and the rice is al dente, about 10 minutes. Scrape the parboiled rice mixture into a bowl and add the dill and parsley; season with salt and pepper. Allow to cool. Now on to the grape leaves.
• Bring a big pot of water to a simmer. Blanch the grape leaves in the hot water for 5 minutes until pliable. Drain then trim the stems and any hard veins from the leaves. Pat dry with paper towels.
• To assemble the dolmades, lay a grape leaf on a work surface, shiny-side down. Put 2 tablespoons of the rice filling near the stem end of the leaf. Fold the stem end over the filling, then fold both sides toward the middle, and roll up into a cigar ¿ it should be snug but not overly tight because the rice will swell once it is fully cooked. Squeeze lightly in the palm of your hand to secure the roll. Repeat with remaining grape leaves and filling.
• Place the dolmades in a large Dutch oven or wide deep skillet, seam-side down in a single layer. Pour the remaining cup of broth, remaining olive oil, and the lemon juice over the dolmades, the liquid should reach halfway up the rolls, add some water if necessary. Cover the pan and simmer over low heat for 30 to 40 minutes, until the dolmades are tender when pierced with a fork. Serve warm, at room temperature or cool.

STUFFED GRAPE LEAVES WITH RICE AND HERBS (DOLMADES)

Steps:

• Bring a large pot of water to a simmer. Rinse well the grape leaves under running water. Add them to the hot water a few at a time, and blanch them stirring gently for 4-5 minutes or until pliable. Drain leaves and place them on a clean towel to cool. Trim the hard stems and any hard veins from the leaves, set them on paper towels to dry while you prepare the filling.
• To a skillet add ½ cup of the olive oil and lightly sauté the onion and scallions under medium heat. Add the rice and sauté for 3 minutes, stirring to coat. Add the water and cook the rice for 5 minutes more, or until all the liquid is absorbed. Mix in the dill, parsley, salt & pepper and remove from heat. Allow the mixture cool.
• Cover the bottom of a 5-qt. pot with 3-4 large grape leaves. Choosing the smaller (and most tender) leaves, place a few of them on a work surface, with the stem side facing up. Working with one grape leaf at a time, place about a scant tablespoon or less of the rice mixture near the stem end of the leaf. Fold the stem end over the filling and then fold the right and left sides over the top. Roll to create a tight cylinder - it should be snug but not overly tight as it will expand as the rice cooks. Transfer each stuffed grape leaf, seam side down, to the pot. Repeat with remaining grape leaves and rice mixture, fitting each one snugly in the bottom of the saucepan.
• Whisk remaining oil, lemon juice, and 1 cup of warm water in a medium bowl, sprinkle with some salt and pour carefully over the stuffed grape leaves. Cover stuffed leaves with an inverted heatproof plate to keep them submerged; bring liquid to a boil. Reduce heat to medium-low and simmer until the grape leaves are tender and the rice filling is cooked through, about 40-50 minutes. Remove plate and transfer stuffed leaves to a serving dish; pour some of the cooking liquid over the top and serve at room temperature. Plain yogurt or tzatziki goes well alongside this classic dish.

DOLMAS (STUFFED GRAPE LEAVES)

Steps:

• In a large bowl, mix together the pork, beef, onion, parsley, coriander, mint, rice and black pepper.
• Separate the grape leaves and rinse in warm water. Cut off the stems.
• Arrange 10 leaves in a heavy-bottomed pot to keep the dolmas from burning.
• Place each of the remaining leaves, shiny side down, on the counter. Place about 1 tablespoon of filling in the center of each leaf and roll up. Fold the stem end over the filling. Then fold in the sides and continue rolling up. Stack the rolls, seam side down, on the grape leaves in the pot. When all the filling has been used up, pour the beef broth over the dolmas. Place a plate on top of the dolmas and bring the liquid to a boil. Cover, reduce heat and simmer for about 45 minutes. Drain well.
• Serve at room temperature or cold with yogurt on the side.

DOLMADES (STUFFED GRAPE LEAVES)

Steps:

• Heat oven to 325 degrees. In a bowl, combine onion, rice, lamb, beef, garlic, parsley, carrot, lemon zest, 1 tablespoon oil, chopped mint, salt, and pepper.
• Place a leaf, vein side up, on a work surface; place about 1 tablespoon filling just below center. Fold bottom of leaf over filling and sides in toward center; roll up. Do not overfill or roll too tightly. Repeat, making 35.
• Lay dolmades, seam side down, in a 9-by-13-inch glass baking pan; do not pack tightly.
• Combine stock and remaining 3 tablespoons oil; pour over dolmades. Squeeze lemon over dolmades, and place lemon slices and mint sprigs on top. Place another 9-by-13-inch baking pan, half full of water, on top to weigh down dolmades.
• Bake for 40 to 50 minutes. Let dolmades cool in cooking liquid, still weighted, for 2 hours. Serve drizzled with olive oil, or refrigerate for up to 2 days; bring to room temperature before serving.

DOLMA (STUFFED GRAPE LEAVES)

Steps:

• Sauté onions in olive oil in pan, add rice and add hot water to cover.
• Cover and simmer until rice is half cooked, about 10 minutes.
• Turn off heat, add tomato paste, currants, nuts, and spices. Let mixture cool.
• To prep the grape leaves, rinse in warm water and remove the stems.
• When rice mixture is cool, place 1 teaspoon or less in center of leaf, fold in right and left sides, then roll the leaf until you have a tiny 'cigar'.
• Place the dolma in a steamer pot.
• Repeat until all grape leaves and/or stuffing is finished.
• Add water to steamer cover and simmer for 30-45 minutes or until the rice inside the dolma is totally cooked.
• Traditionally this is served cold.
• Squeeze lemon over the dolma immediately before serving.