How to Make Dolma

By Unicorns in the Kitchen · 90 min

Ingredients

Instructions

1. Heat the olive oil in a pan and sauté the onions until translucent. Add the rice and cook for a few minutes.
2. Add the tomato paste, cinnamon, dried mint, sugar, pine nuts, parsley and salt. Pour in 1/2 cup boiling water, stir well and cook for about 5 minutes. Turn off the heat.
3. Line the bottom of a large pot with 5 or 6 reserved grape leaves. Lay a grape leaf flat, place about 1 tablespoon of the rice mixture on it, fold in the sides and bottom, then roll tightly into a cigar.
4. Layer the rolled dolmas snugly in the pot on top of the leaves so they do not open while cooking. Pour 1/2 cup vegetable or olive oil over them, shaking the pot so it reaches the bottom.
5. Gently pour boiling water over the dolmas until it just covers them. Place an upside-down plate on top, cover with a lid and bring to a simmer over medium-high heat.
6. Reduce to low and cook covered for about 45 minutes. To check, cool one dolma for a minute, bite it: it is ready when the rice is cooked and soft.
7. 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