How to Make Stuffed Grape Leaves (Dolma)

By Unicorns in the Kitchen · 90 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 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.
4. Lay a grape leaf flat, place about 1 tablespoon of filling on it, fold in the sides and bottom, then roll tightly into a cigar.
5. Arrange the rolls seam-side down in the pot, packed tightly side by side and layered so they stay closed.
6. Pour 1/2 cup vegetable oil over the rolls and shake the pot so the oil reaches the bottom.
7. Gently pour boiling water over the rolls until it barely covers them. Place an upside-down plate on top and cover with a lid.
8. Bring to a simmer over medium-high heat, then reduce to low and cook covered for about 45 minutes.
9. Test one: cool it for a minute, then bite. If the rice is cooked and soft, they are ready.
10. 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