Rice Dolma
Delight your taste buds with the irresistible charm of Rice Dolma, a Mediterranean classic that transforms grape leaves into tender, flavorful parcels. This vegetarian recipe features a fragrant rice filling infused with fresh herbs like parsley, dill, and mint, along with the nutty richness of pine nuts and a hint of cinnamon spice. Rolled into soft grape leaves and simmered to perfection in lemon-infused water, these dolmas boast a perfect balance of savory and tangy flavors. Ideal as an appetizer or a light main course, Rice Dolma is a crowd-pleaser that celebrates the vibrant, aromatic essence of Mediterranean cuisine. Serve them with a squeeze of fresh lemon for a refreshing finish! Keywords: grape leaves dolma, Mediterranean rice dolma, vegetarian stuffed grape leaves, how to make dolmas, easy dolma recipe.
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Recipe Information
Ingredients
- 30 pieces grape leaves
- 4 tablespoons extra virgin olive oil
- 1 piece medium onion, finely chopped
- 1 cup long-grain rice, rinsed and soaked
- 2 tablespoons pine nuts
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh mint, chopped
- 1 tablespoon tomato paste
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon ground cinnamon
- 3 tablespoons lemon juice
- 2 cups water
Instructions
Rinse the grape leaves thoroughly under cold water to remove excess brine and then let them soak in warm water for about 20 minutes.
In a large pan, heat 3 tablespoons of olive oil over medium heat. Add the chopped onion and pine nuts, sautéeing until the onion becomes translucent and the pine nuts are golden.
Add the soaked rice, stirring well to coat the grains in oil. Cook for about 5 minutes until the rice becomes slightly translucent.
Mix in the chopped parsley, dill, mint, tomato paste, salt, pepper, and cinnamon. Sauté for another 2 minutes to combine the flavors.
Remove the pan from heat, then stir in 2 tablespoons of lemon juice. Let the rice mixture cool slightly.
Lay out the grape leaves with the shiny side down on a cutting board.
Place about a tablespoon of rice filling in the center of each leaf near the stem end. Fold the sides over the filling, then roll up tightly from the stem end to form a small cylinder. Repeat with the remaining leaves and filling.
Arrange the stuffed grape leaves snugly in a large saucepan, seam side down, making multiple layers if needed.
Pour the remaining tablespoon of olive oil and lemon juice over the dolmas, then cover with 2 cups of water.
Place a heavy plate on top of the dolmas to keep them submerged, and cover the pan with a tight-fitting lid.
Cook over low heat for about 60 minutes, or until the rice is fully cooked and the leaves are tender.
Allow the dolmas to cool down to room temperature before serving. Enjoy with a squeeze of fresh lemon juice if desired.
Nutrition Facts
Calories |
972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.5 g | 89% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2405 mg | 105% | |
| Total Carbohydrate | 85.3 g | 31% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 10.0 g | ||
| Protein | 12.8 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 272 mg | 21% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 778 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
