Lemon and Herb Rice Stuffed Grape Leaves (Dolma) 🍋🌿

 New Recipe

Lemon and Herb Rice Stuffed Grape Leaves (Dolma) 🍋🌿

Ingredients:

• For the Filling:

  • 1 cup long-grain white rice (washed)
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup fresh parsley, finely chopped
  • ½ cup fresh dill, finely chopped
  • 2 tbsp fresh mint, finely chopped
  • Zest and juice of 1 lemon
  • 1 tsp ground cinnamon
  • 1 tsp ground allspice
  • 1 tsp ground cumin
  • Salt and pepper to taste
  • 1¼ cups vegetable broth (or water)
  • 2 tbsp pine nuts (optional, lightly toasted)

• For the Grape Leaves:

  • 1 jar (about 16 oz) grape leaves, rinsed well and drained

• For Cooking:

  • 2 tbsp olive oil
  • 1 cup vegetable broth (or water)
  • Juice of 1 lemon
  • Salt to taste

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Instructions:

1. Prepare the rice filling:

   • In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until softened and fragrant.
   • Add the washed rice to the pan, stirring to coat with the oil and onion mixture. Cook for 1-2 minutes.
   • Add the vegetable broth (or water), lemon zest, ground cinnamon, allspice, cumin, and salt. Stir and bring to a simmer.
   • Cover the saucepan, reduce the heat to low, and cook for about 12-15 minutes, or until the rice is partially cooked (it should still have a bit of bite). Remove from heat and let it sit, covered, for another 10 minutes.

2. Prepare the filling mixture:

   • Once the rice is cool enough to handle, fluff it with a fork and transfer it to a large bowl.
   • Stir in the chopped parsley, dill, mint, pine nuts (if using), lemon juice, and a pinch of salt and pepper. Adjust seasoning to taste.

3. Stuff the grape leaves:

   • Lay a grape leaf flat on a clean surface, with the stem side facing you.
   • Place about 1 tablespoon of the rice filling near the base of the leaf. Fold in the sides of the leaf and then roll it tightly from the base to the tip, ensuring the filling is secure.
   • Repeat with the remaining grape leaves and rice mixture.

4. Cook the dolma:

   • In a large pot, arrange the dolmas in a snug layer, seam side down.
   • Drizzle the dolmas with olive oil, and add the vegetable broth (or water) and lemon juice. Cover the dolmas with a plate to keep them in place during cooking.
   • Bring the liquid to a simmer over medium heat, then cover and cook for 35-40 minutes, or until the grape leaves are tender and the rice is fully cooked.

5. Serve and enjoy:

   • Allow the dolma to cool slightly before serving. You can drizzle them with extra lemon juice and olive oil for added flavor. Serve warm or at room temperature.

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Optional Variations:

• Meat Option: Add ground lamb, beef, or chicken to the rice mixture for a heartier filling.
• Spicy Twist: Add a pinch of red pepper flakes or a finely chopped chili for a kick of spice.
• Dipping Sauce: Serve the dolma with a side of yogurt or a garlic-lemon sauce for dipping.
• Herb Variations: Try adding tarragon or basil for a different herbal flavor profile.