Dolma (Stuffed Grape Leaves)

Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient.

1. 1

   Rinse the grape leaves thoroughly to remove brine. If using fresh leaves, blanch in boiling water for 2 minutes until pliable.

2. 2

   Drain the soaked rice. Combine with the minced meat if using, finely diced onion, chopped herbs, garlic, cumin, cinnamon, allspice, olive oil, half the lemon juice, salt, and pepper. Mix well.

3. 3

   Place one grape leaf flat on a board, shiny side down. Place a teaspoon of filling along the centre of the leaf, leaving space at the sides.

4. 4

   Fold the bottom of the leaf up over the filling, then fold in the sides, then roll up firmly. The rolls should be tight but not so tight as to prevent the rice from expanding.

5. 5

   Line the bottom of a heavy pot with any torn or leftover grape leaves to prevent sticking. Arrange the rolled Dolma in tight, neat layers seam-side down.

6. 6

   Mix the remaining lemon juice with the stock or water. Pour over the arranged rolls until just covered.

7. 7

   Place a heavy plate directly on top of the rolls to prevent them unravelling during cooking. Cover the pot with a tight lid.

8. 8

   Bring to a simmer over medium heat, then reduce to low. Cook for 45 to 60 minutes until the rice inside is completely cooked and the leaves are tender.

9. 9

   Remove from heat and allow to rest for 10 minutes before removing the plate. Serve warm or at room temperature.