DOLMAS-GRAPE LEAVES STUFFED WITH FRAGRANT RICE
Adapted from the Field of Greens Restaurant which opened in San Fransisco Bay in 1979 and changed forever the image of vegetarian cooking. The dinner chef learned to make these on the Greek island of Mykonos and brought the recipe to the restaurant. The rice's spicy, sweet flavor is a perfect contrast to the pungent grape leaves. These dolmas are surprisingly easy to make! Serve with wedges of lemon and some kalamata olives.
Provided by Sharon123
Categories Long Grain Rice
Time 45m
Yield 20-24 dolmas
Number Of Ingredients 12
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.
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Shyamol Saha
[email protected]I've always wanted to try dolmas, and this recipe didn't disappoint! They were delicious.
King Promzy
[email protected]These dolmas were a bit too spicy for my taste, but my husband loved them.
Sadambaloch Sadambaloch
[email protected]I didn't have any grape leaves, so I used cabbage leaves instead. The dolmas were still delicious!
Edith Gicovi
[email protected]These dolmas were a bit too salty for my taste, but they were still good.
Ahebwa Johnbisco
[email protected]I've never made dolmas before, but this recipe made it easy. They turned out great!
Matthew Hole
[email protected]These dolmas were a bit time-consuming to make, but they were well worth the effort. They're a delicious and elegant dish.
Rahat Khan jee
[email protected]I made these dolmas for a potluck and they were a huge hit! Everyone loved them.
Jimi Cupples
[email protected]These dolmas were a labor of love, but they were worth it! They're the perfect party food.
Ariyan Ahmed Shakib
[email protected]I'm not a fan of grape leaves, but I loved these dolmas! The filling was so flavorful and the grape leaves were tender and delicious.
kathleen strickland
[email protected]I had a hard time finding grape leaves, but I finally found them at a specialty grocery store. The dolmas were worth the effort, though!
Seth P
[email protected]The dolmas were a bit bland. I think I'll add more spices next time.
Ella_Alexa
[email protected]The dolmas were a bit too oily for my taste, but the flavor was good.
Faizu Prince
[email protected]These dolmas were easy to make and turned out great! I'll definitely be making them again.
Md Yeasin Hasan Md Yeasin Hasan
[email protected]I made these dolmas for my family and they loved them! They're a great appetizer or side dish.
nusratlizu lizu
[email protected]These dolmas were delicious! I loved the combination of flavors and textures. The grape leaves were soft and chewy, and the filling was savory and flavorful.
Bobby Mathis
[email protected]I've made dolmas before, but this recipe is by far the best. The instructions were clear and easy to follow, and the dolmas turned out perfectly.
Mike Langedijk
[email protected]These dolmas were a hit at my dinner party! The grape leaves were tender and flavorful, and the filling was perfectly seasoned. I'll definitely be making these again.