Susan's Cooking School
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Stuffed grape leaves | Dolma

Learn how to stuff, roll and cook grape leaves.

Ingredients

  • ½ cup Olive oil
  • 1 cup Long grain rice
  • 5 cups Chopped onions
  • 2 tablespoons Pine nuts
  • ½ cup Currants
  • 2 teaspoons Salt
  • ½ teaspoon Pepper
  • dash Red pepper (optional)
  • 1 tablespoon Dry mint (or 2 T fresh)
  • ¼ cup Chopped parsley
  • 2 tablespoons Lemon juice
  • 1 9-oz.jar Grape leaves, soaked and rinsed [1]
  • 2 cups Boiling water
  1. Put all ingredients, except for the last four, into a large pot. Cook over low heat, stirring often, until onions become transparent.
  2. Take off heat and stir in parsley and lemon juice.
  3. Cool slightly. Fill and roll leaves as demonstrated in video.
  4. Arrange the stuffed grape leaves tightly against one another in the bottom of a large pot (lined with grape leaves, if you have enough).
  5. Gradually add the boiling water, and place a plate on top of the dolmas so that they won’t unravel during cooking. Cover and bring to a boil. Turn heat to low and simmer for 45-50 minutes or until the rice is tender and the water mostly absorbed. Check occasionally to see if you need to add more water.
  6. When done, remove from the heat, take off the pot cover and let the dolmas rest for 10 minutes. Then remove the plate and let sit until cool enough to handle. Place in a container and refrigerate until ready to eat. Best served cold or room temperature.
Footnotes
  1. For info. on picking and preparing fresh grape leaves, see my video, How To Pick Grape Leaves. (my Mom does the picking!)

© 2024 Susan J. Sady