DOLMAS

Dolmas, also known as stuffed grape leaves, are a beloved Mediterranean and Middle Eastern dish that features tender grape leaves filled with a flavorful mixture of rice, fresh herbs, and sometimes meat. This traditional dish can be served as an appetizer, snack, or part of a larger meze platter. The filling is usually made with rice, pine nuts, onions, and aromatic herbs like dill, mint, and parsley, giving each bite a burst of fresh and tangy flavors. Dolmas are typically served chilled or at room temperature, often with a squeeze of lemon, making them a refreshing and satisfying treat.

Ingredients:

• 1 jar (16 oz) grape leaves, drained and rinsed
• 1 cup long-grain rice
• 1 small onion, finely chopped
• 1/4 cup pine nuts (optional)
• 1/4 cup olive oil (plus extra for drizzling)
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh mint, chopped
• 1/4 cup fresh parsley, chopped
• 1 teaspoon ground allspice
• Salt and pepper, to taste
• 1 lemon, sliced (for garnish)
• 2 cups vegetable or chicken broth (for cooking)

Instructions:

1. Prepare the filling: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and pine nuts, sautéing until the onion is soft and translucent, about 5 minutes. Stir in the rice and cook for another 2 minutes. Add 1/2 cup of water, dill, mint, parsley, allspice, salt, and pepper. Simmer until the rice has absorbed the water but is still slightly undercooked, about 7-8 minutes. Remove from heat and let it cool.
2. Prepare the grape leaves: Carefully rinse the grape leaves to remove excess brine. Pat them dry and trim off any tough stems.
3. Stuff the grape leaves: Lay a grape leaf flat, shiny side down. Place about 1 tablespoon of the rice mixture near the stem end of the leaf. Fold the sides of the leaf over the filling, then roll tightly into a small cylinder (like a burrito). Repeat with the remaining leaves and filling.
4. Cook the dolmas: In a large pot, arrange the dolmas seam-side down, in a single layer. If necessary, make a second layer on top. Pour the vegetable or chicken broth over the dolmas until they are almost covered. Drizzle with olive oil and place a heatproof plate on top to weigh them down. Simmer over low heat for about 40-50 minutes, until the rice is tender and the leaves are soft.
5. Serve: Let the dolmas cool to room temperature, then transfer them to a serving platter. Garnish with lemon slices and serve chilled or at room temperature.

These homemade dolmas are packed with fresh, herby flavors and make a perfect snack or appetizer, offering a taste of the Mediterranean in every bite!