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Stuffed grape leaves are a vegetarian appetizer that is loved by many. It has a unique blend of flavors that will satisfy your taste buds. The good news is that making dolma is easier than you might think. So why not give it a try? Grab your grape leaves, and let’s roll some dolma together!
Type of Cuisine:
Mediterranean
Prep Time: 45 minutes.
Cook Time: 1 hour
How Many Servings?
6-8 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 2 jars of grape leaves about 100 grape leaves |
For the Stuffing:
| 2 cups Bulgur, # 4, washed with cold water | |
| 1 cup diced tomatoes | |
| 1 cup chopped onion | |
| 5 garlic cloves, minced | |
| 1/2 cup Italian parsley, chopped | |
| 1 tablespoon tomato paste | |
| 1 tablespoon bell pepper paste | |
| 1/4 cup olive oil | |
| ½ cup fresh lemon juice | |
| 1/2 tablespoon cumin | |
| ½ tablespoon coriander | |
| ½ tablespoon salt | |
| 1 teaspoon black pepper | |
| ¼ cup fresh pomegranate seeds |
For the Pot Arrangement:
| 4 small potatoes, peeled and sliced about ½ inch in width |
For the Stock:
| 1 cup water (to initially add to pot) | |
| 1 cup water (for mixture) | |
| 1 tablespoon pomegranate molasses | |
| 1/4 cup olive oil | |
| 1 tablespoon dry mint | |
| ½ tablespoon salt |
Preparation
1
How to Prepare Grape Leaves
Bring a pot of water to a boil. Working in batches, submerge the grape leaves for 2 minutes to soften. Use a mesh strainer to transfer them to a colander to drain. Repeat until all leaves are blanched and ready to roll.
Bring a pot of water to a boil. Working in batches, submerge the grape leaves for 2 minutes to soften. Use a mesh strainer to transfer them to a colander to drain. Repeat until all leaves are blanched and ready to roll.
2
Prepare the Filling
In a bowl, combine the rinsed and drained bulgur with the chopped tomatoes, onion, garlic, parsley, tomato paste, and bell pepper paste. Add cumin, coriander, salt, and pepper, then mix to coat evenly. Drizzle in the olive oil and lemon juice, and stir until everything is well combined.
In a bowl, combine the rinsed and drained bulgur with the chopped tomatoes, onion, garlic, parsley, tomato paste, and bell pepper paste. Add cumin, coriander, salt, and pepper, then mix to coat evenly. Drizzle in the olive oil and lemon juice, and stir until everything is well combined.
3
Get Ready to Roll
Once the grape leaves are cool enough to handle, place one leaf on a flat surface with the shiny side facing down and the stem end closest to you.
Once the grape leaves are cool enough to handle, place one leaf on a flat surface with the shiny side facing down and the stem end closest to you.
4
How to Roll Grape Leaves
Once the grape leaves are cool enough to handle, lay one leaf flat with the shiny side down and the stem end closest to you. Place about 1 teaspoon of filling near the base, aligned with the main vein. Fold in the sides, then roll tightly from the bottom up, tucking as you go to form a neat, sealed roll.
Once the grape leaves are cool enough to handle, lay one leaf flat with the shiny side down and the stem end closest to you. Place about 1 teaspoon of filling near the base, aligned with the main vein. Fold in the sides, then roll tightly from the bottom up, tucking as you go to form a neat, sealed roll.
5
Finish Rolling the Dolmas
Roll each leaf firmly but gently to keep the filling secure, leaving a bit of space for it to expand during cooking. Repeat with the remaining grape leaves and filling until all are rolled and ready to cook.
Roll each leaf firmly but gently to keep the filling secure, leaving a bit of space for it to expand during cooking. Repeat with the remaining grape leaves and filling until all are rolled and ready to cook.
6
Layer and Prepare for Cooking
Line the bottom of a large pot with a few grape leaves to prevent sticking. Add a layer of potato slices, then sprinkle with pomegranate seeds. Carefully arrange the rolled grape leaves in snug layers over the top. Place a small heatproof plate over the dolmas to keep them from unraveling as they cook.
Line the bottom of a large pot with a few grape leaves to prevent sticking. Add a layer of potato slices, then sprinkle with pomegranate seeds. Carefully arrange the rolled grape leaves in snug layers over the top. Place a small heatproof plate over the dolmas to keep them from unraveling as they cook.
7
Prepare the Cooking Liquid
Bring the pot of layered dolma to a gentle boil over medium-high heat. Meanwhile, in a separate bowl, whisk together water, pomegranate molasses, olive oil, dried mint, and salt to create a flavorful cooking sauce.
Bring the pot of layered dolma to a gentle boil over medium-high heat. Meanwhile, in a separate bowl, whisk together water, pomegranate molasses, olive oil, dried mint, and salt to create a flavorful cooking sauce.
8
Simmer the Dolma
Pour the prepared sauce evenly over the layered grape leaves. Bring the pot back to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for 45 minutes to 1 hour, or until the grape leaves are tender and the filling is fully cooked. Taste one to check for doneness and adjust cook time if needed.
Pour the prepared sauce evenly over the layered grape leaves. Bring the pot back to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for 45 minutes to 1 hour, or until the grape leaves are tender and the filling is fully cooked. Taste one to check for doneness and adjust cook time if needed.
9
Rest & Serve
Once the dolma is fully cooked, turn off the heat and let it rest, covered, for 15 minutes. This allows the flavors to meld and the rolls to cool slightly for the perfect texture. Serve and enjoy your delicious Vegetarian Stuffed Grape Leaves—a true taste of Mediterranean tradition!
Once the dolma is fully cooked, turn off the heat and let it rest, covered, for 15 minutes. This allows the flavors to meld and the rolls to cool slightly for the perfect texture. Serve and enjoy your delicious Vegetarian Stuffed Grape Leaves—a true taste of Mediterranean tradition!