About this Dish
Grape leaves or vegetables stuffed with spiced rice and minced meat.
History & Origin
Dolma has deep roots across the Caucasus and Armenia claims some of its oldest forms, often made with a mix of lamb, rice, and fresh herbs like mint and basil.
IngredientsServes 2
🍇Grape leaves (jarred or fresh), 40-50 leaves
🥩Ground lamb or beef, 500g
🍚Short-grain white rice, 150g (uncooked)
🧅Yellow onion, 1 large, finely grated
🍅Tomato paste, 2 tablespoons
🌿Fresh flat-leaf parsley, a large handful, finely chopped
🫒Olive oil, 3 tablespoons
🧄Garlic cloves, 3, minced
🌶️Allspice, 1 teaspoon ground
🍋Lemon, 2, juiced
Method
1
If using jarred grape leaves, rinse them well under cold water and carefully separate them. If using fresh leaves, blanch them in boiling salted water for 2 minutes then drain and pat dry. Set aside the largest, most intact leaves.2
In a large bowl, combine the ground meat, uncooked rice, grated onion, minced garlic, parsley, tomato paste, allspice, 1 tablespoon of olive oil, and a generous pinch of salt and black pepper. Mix everything together with your hands until well combined.3
Lay a grape leaf flat, shiny side down, on your work surface. Place about 1 tablespoon of filling near the stem end, fold the sides inward, then roll tightly away from you like a small cigar. Repeat with all remaining leaves and filling.4
Line the bottom of a heavy pot with a layer of leftover or torn grape leaves to prevent sticking. Arrange the stuffed dolma seam-side down in tight, snug layers on top.5
Mix the lemon juice, remaining 2 tablespoons of olive oil, and about 300ml of warm water together, then pour over the dolma. Place a heavy plate directly on top of the dolma to keep them from unrolling during cooking.6
Cover the pot with a lid and bring to a gentle simmer over medium heat. Reduce to low and cook for 50-60 minutes, until the rice is fully cooked and the leaves are tender. Check occasionally and add a splash of water if the pot looks dry.7
Let the dolma rest for 10 minutes with the lid on before carefully lifting them out. Serve warm or at room temperature with plain yogurt and extra lemon wedges on the side.User Reviews
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