Description
Dolma, or stuffed grape leaves, is a classic Mediterranean and Middle Eastern dish featuring tender grape leaves wrapped around a flavorful mixture of ground beef, arborio rice, aromatic herbs, and spices. This recipe highlights a delicious balance of savory, tangy, and fresh flavors, perfect as an appetizer or main dish.
Ingredients
Scale
For the Stuffing
- 1 pound lean ground beef
- 5 tablespoons arborio rice, partially cooked and rinsed
- 1 medium sweet onion, minced
- 1 small bunch cilantro, chopped
- 10 large basil leaves, chopped
- 10 medium mint leaves, chopped
- 1 tablespoon ground cumin
- Salt and black pepper, to taste
For Cooking and Assembly
- 25–30 grape leaves, plus more to line the pan
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 1/4 cup lemon juice
- 2 cups water (or more, depending on pan size)
Instructions
- Prepare the Filling: In a skillet over medium heat, heat the butter and vegetable oil. Add the minced onion and sauté until softened and translucent, about 5 minutes. Stir in the ground beef and cook until browned, breaking it apart with a spoon. Then add the partially cooked arborio rice, chopped cilantro, basil, mint, ground cumin, salt, and pepper. Cook for a few more minutes to let the flavors meld together, then remove from heat to cool slightly.
- Prepare the Grape Leaves: Rinse the grape leaves thoroughly under cold water if they are packed in brine, and pat them dry. Remove any tough stems. If necessary, blanch the leaves in boiling water for 1-2 minutes to soften them, then drain and cool.
- Stuff the Leaves: Lay one grape leaf flat on a clean surface, vein side up. Place about 1-2 teaspoons of the meat and rice filling near the stem end of the leaf. Fold the sides inward and then roll the leaf tightly from the stem end to the tip, forming a neat cylinder. Repeat with the remaining leaves and filling.
- Line the Pot: Line the bottom of a wide, heavy-bottomed pot or deep pan with a layer of grape leaves to prevent sticking and burning.
- Arrange the Dolmas: Place the stuffed grape leaves seam side down in the pot in tight rows. Pack them snugly to prevent unrolling during cooking.
- Add Liquid and Cook: Drizzle lemon juice over the arranged dolmas. Pour 2 cups of water (or enough to almost cover the dolmas) into the pot. Place a heatproof plate on top of the dolmas to keep them submerged. Cover the pot with a lid and simmer gently over low heat for about 40-50 minutes, or until the rice is tender and the flavors have melded.
- Serve: Remove from heat and let sit for 10 minutes before serving. Dolmas can be served warm or at room temperature, often accompanied by yogurt or a fresh salad.
Notes
- Be sure to rinse and soak grape leaves properly to remove excess salt if using jarred leaves.
- Partially cooking the rice before stuffing ensures it cooks fully during the dolma simmering.
- You can substitute beef with lamb or omit meat to make a vegetarian version.
- Dolmas can be refrigerated for up to 3 days or frozen for longer storage.
- If fresh grape leaves are in season, they offer the best flavor and texture.
Keywords: Dolma, Stuffed Grape Leaves, Mediterranean, Middle Eastern, Ground Beef, Rice, Herbs, Appetizer, Main Dish