Dolma
132kcal0.4g protein13.6g fat3.1g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
sometimes contains gluten, dairy, egg, peanut, tree nut, sesame, soy, shellfish, fish — check the label
Restrictions
Sometimes contains — check the labelgluten (rice) · dairy (rice) · egg (rice) · peanut (rice) · tree nut (rice) · sesame (rice) · soy (rice) · shellfish (rice) · fish (rice)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.
Diets
Vegetarian · checkVegan · checkPescatarian · checkNo pork · checkNo alcohol · check
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 40 unit | grape leaves |
| 250 g | short-grain rice |
| 1 unit | onion (finely chopped) |
| ½ cup | parsley (chopped) |
| ¼ cup | mint (chopped) |
| ½ cup | olive oil |
| 2 unit | lemon |
| 1 ½ tsp | salt |
Steps
- prep10 minleaves pliable and rinsedRinse brined grape leaves and blanch briefly if they remain tough, then drain. Trim hard stem ends without tearing the leaf; pliable wrappers roll tightly and cook evenly.
- mix8 minraw rice evenly seasonedMix the rice with onion, parsley, mint, part of the olive oil, lemon juice and salt. Leave expansion room in every parcel because the rice will swell substantially during simmering.
- prep25 minsmall snug cylindersPlace a modest spoonful of filling near the stem end of each leaf, fold the sides inward and roll into a snug cylinder. Do not roll drum-tight; the expanding rice needs a little internal space or the leaves split.
- top5 minpacked seam-side downLine a wide pot with spare leaves and pack the dolma closely seam-side down in shallow layers. Their neighbors help hold each roll closed while the rice expands.
- simmer45 mingentle heat, rice tenderAdd remaining olive oil, lemon and enough water to come near the top layer, weight the rolls with a heatproof plate, cover and simmer gently until the rice is tender. A hard boil jostles the rolls open before the filling sets.
- rest15 mincovered off heatRest before moving the dolma so the rice finishes absorbing moisture and the wrappers firm around the filling. Serve warm or at room temperature with some of the lemony cooking juices.