Dolmas - Stuffed Grape Leaves Recipe - Analida's Ethnic Spoon
Main Dish, Side Dish • Beef, Vegetable
Serving size: Servings: Change to adjust-> 40
Prep time: 30 mins
Cook time: 50 mins
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Ingredients
- 8 oz grape leaves 1 jar, preserved grape leaves
- 1½ Cups rice white, cooked
- 1 Tablespoon olive oil
- 1 onion medium, diced
- 2 Tablespoons pine nuts
- ¼ Cup currants dried
- ¼ teaspoon allspice
- 1 Tablespoon mint fresh, chopped
- ½ Cup parsley fresh, chopped
- ¾ Cup water
- Sauce
- ⅔ Cup olive oil
- 1 teaspoon sugar
- 4 Tablespoons lemon juice, fresh squeezed
Directions
- Make rice according to package instructions. Cool to room temperature before using.
- To make the sauce: Mix olive oil, sugar and lemon.
- In a bowl place cooked rice, currants, mint, parsley, and allspice. Mix well.
- In a small skillet saute the onions and pine nuts in the olive oil until onions are translucent. Remove from skillet and add to rice mixture. Mix well.
- Rinse grape leaves and pat dry.
- Place leaf flat on a large cutting board.
- Place a heaping teaspoon of the rice mixture near the bottom of the leaf.
- Fold the bottom of the leaf over the rice, and bring the sides inwards following the guide you created.
- Roll tightly to form a cigar shape.
- Place seam side down in a skillet lined with the grape leaves.
- Pour olive oil sauce mixture and water over the dolmas, and weigh down with a plate.
- Cover and cook on low for about 50 minutes.
- Allow dolmas to cool in the pan.
- Transfer to a serving platter and refrigerate for about 2 hours before serving.
