Easy Dolma Recipe Stuffed Grape Leaves in Minutes!

By Unicorns in the Kitchen · 75 min

Ingredients

Instructions

1. Heat the olive oil in a pan and sauté the onion until translucent. Add the rice and cook for a few minutes.
2. Stir in the tomato paste, cinnamon, dried mint, sugar, pine nuts, parsley and salt. Add 1/2 cup of boiling water, stir well and cook for about 5 minutes. Turn off the heat.
3. Lay out 5 or 6 grape leaves to cover the bottom of a pot. Place about 1 tablespoon of filling on a flat leaf, fold in the sides and bottom, then roll tightly into a cigar.
4. Cover the bottom of a large pot with the reserved leaves. Pack the rolls tightly in the pot, seam side down, layered snugly so they stay closed.
5. Pour 1/2 cup of vegetable or olive oil over the rolls and shake the pot gently so the oil reaches the bottom. Slowly pour boiling water over them until it just covers them.
6. Place a plate upside down on top of the rolls, cover with a lid, and bring to a simmer over medium-high heat. Then lower the heat and cook covered for about 45 minutes.
7. Remove one roll, cool it for a minute, and bite into it. The dolmas are ready when the rice is cooked and soft.
8. Serve cold with yogurt and lemon.

Summarized from Unicorns in the Kitchen's video. Watch it for the details.

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OnionRiceTomato pastePine nutGrape