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Dolmas

Prep Time: 1 hr(s)
Cook Time: 1 hr(s)
Total Time: 2 hr(s) 20 mins
Serves: 10-12
Dolmas

Depending on where they're made, stuffed grape leaves are called dolmas, dolmades, sarma, warak enab, among other names. But whatever you know them as, they're always delicious—using tangy, briny grape leaves to wrap a flavorful filling of rice, fragrant herbs or spices, and sometimes meat, like beef or lamb. Our Greek-inspired recipe features ground beef combined with short grain rice and plenty of fresh chopped dill, parsley and mint. We prefer using short grain rice for its texture, which helps the filling stick together once cooked.  

Ingredients

  • 1 14.5-oz jar Marianna's grape leaves
  • 1 cup short grain rice or Arborio rice
  • 4 tablespoons extra virgin olive oil, divided
  • 1 medium yellow onion, chopped
  • 1 lb ground beef
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup parsley, chopped
  • 1/2 cup dill, chopped
  • 1/4 cup mint leaves, chopped
  • 2 lemons
  • 1 quart low sodium chicken broth

Instructions

Carefully remove grape leaves from the jar and place in a colander or bowl. Rinse with water and drain. Gently unfurl the leaves and set aside on a plate until ready to wrap.

In a medium bowl, soak rice in cold water for 20 minutes until grains are translucent. Drain well and set aside.

Cut one lemon into thin slices. Set aside. Cut the other lemon in half and juice, setting juice aside.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and cook for 5 minutes, or until softened and translucent. Add ground beef, breaking down the meat and cooking until it is no longer pink. Drain excess fat from the beef, then season with salt and pepper. Remove from heat and set aside to cool.

Transfer cooled meat and onion mixture to a large bowl. Add drained rice, parsley, dill and mint to the meat and combine well. 

Drizzle olive oil into a large heavy-bottomed pot. Arrange a layer of grape leaves, using any torn or misshapen leaves from the jar. Next, arrange a layer of the prepared lemon slices. Now it's time to assemble your dolmas!

Place a rinsed grape leaf on a cutting board. The textured vein side should be facing up with the stem end towards you. Place 1-2 teaspoon of the filling (depending on the leaf size) in the center of the leaf, fold the sides in towards the center, then carefully roll up the leaf, like you would an egg roll. Be careful not to wrap too tightly, as stuffed leaves will expand while cooking.

Place the rolled grape leaf into the prepared pot, seam side down. Continue to assemble the remaining dolmas until you are out of leaves or stuffing. Arrange the dolmas tightly next to each other in the pot. You may have more than one layer—arrange any remaining dolmas in a second layer on top of the first. 

Place an inverted heatproof plate that’s a little smaller than the diameter of pot on top of the dolmas. The plate will hold the dolmas in place while they are cooking. 

Warm the chicken broth until hot, then pour the broth over the stuffed grape leaves, so that the dolmas are just submerged. Cover the pot with a lid and cook over medium heat for 30 to 40 minutes, or until the liquid has absorbed. Uncover, remove the plate, then pour lemon juice over the dolmas. Cover again with the lid but not the plate. Cook on low for another 20 minutes, or until the rice is cooked through.

Remove dolmas from heat and set aside uncovered for 20 minutes before serving.

Transfer dolmas to a platter. Serve hot or at room temperature with a generous drizzle of extra virgin olive oil, labneh or Greek yogurt.