Dolmas
Grape leaves or cabbage leaves stuffed with seasoned grains, legumes, and vegetables, then rolled and steamed or braised. Served warm or at room temperature as an appetizer or light main.
Ingredients
Method
If using fresh leaves, blanch in boiling salted water for 2–3 minutes until pliable; drain on a towel. If using jarred leaves, rinse and pat dry.
In a mixing bowl, combine cooked grain, diced vegetables, garlic, herbs, spice, salt, pepper, and 1 tbsp oil; mix until evenly distributed.
Place a leaf flat, vein-side up. Spoon 2–3 tbsp filling near the base. Fold in the sides, then roll tightly from base to tip.
Repeat until filling and leaves are used. Arrange rolls seam-side down in a skillet or pot in a single layer.
In a small bowl, whisk together broth, tomato sauce (if using), lemon juice (if using), and remaining 2 tbsp oil. Pour over rolls.
Bring to a simmer, cover, and cook over medium-low heat for 35–40 minutes until rolls are tender and liquid is mostly absorbed.
Let rest 5 minutes, then serve warm with pan juices, or cool to room temperature and serve cold.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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