Dolma

Ingredients

• •1 jar Jar grape leaves (drained)
• •1.5 cup Jasmine rice
• •0.5 cup Fresh dill
• •0.5 cup Fresh mint leaves
• •0.5 cup Fresh parsley
• •1 medium Yellow onion
• •4 cloves Garlic cloves
• •0.5 cup Extra virgin olive oil
• •2 whole Lemon (juiced)
• •1 tablespoon Lemon zest
• •1 teaspoon Dried oregano
• •1 teaspoon Allspice
• •1 teaspoon Kosher salt
• •2 cups Vegetable broth

Instructions

1. 1

   Rinse grape leaves thoroughly. Soak in warm water for 30 minutes to remove briny taste. Drain and pat dry.

   💡 Tasting a leaf first helps gauge saltiness - some brands are more aggressive than others.

2. 2

   Combine rice, finely chopped onion, dill, mint, parsley, minced garlic, olive oil, lemon juice, lemon zest, oregano, allspice, and salt in a large bowl. Mix well.

   💡 The herb-to-rice ratio should be generous - this is what makes Lebanese dolma distinctive.

3. 3

   Trim stems from grape leaves. Place 1 tablespoon filling near bottom edge (stem side). Fold sides in, roll tightly but not too snug - rice expands.

   💡 Leave a small gap at top for rice to expand. Rolls should be snug enough to hold shape but loose enough to cook evenly.

4. 4

   Arrange stuffed leaves seam-side down in a heavy pot, layering tightly in concentric circles. Drizzle with olive oil and add broth.

   💡 A weighted plate on top keeps rolls from unraveling during cooking.

5. 5

   Cover and cook over medium-low heat for 40-45 minutes until rice is tender and liquid absorbed.

   💡 Low and slow prevents leaves from becoming mushy. Check at 35 minutes - don't overcook.

6. 6

   Remove from heat, keep covered, and let rest 15 minutes. Serve warm with lemon wedges and extra virgin olive oil for drizzling.

   💡 Resting allows flavors to meld and makes rolling easier. Dolma taste even better the next day.