Stuffed Grape Leaves (Dolmas)
 
Prep time
Cook time
Total time
 
Serves: 8
Ingredients
  • 30 grape leaves
  • 4 tablespoons olive oil, divided
  • 3/4 cup long grain brown rice
  • 1/4 cup pine nuts
  • 1/4 cup currants
  • 2-3 lemons (1 zested and juiced, 1 sliced thin, 1 for garnish optional)
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh mint
  • 1 teaspoon cumin
  • 1/4 teaspoon cinnamon
Instructions
  1. Preheat oven to 350°F.
  2. In a skillet or large saucepan with a snug cover, heat 2 tablespoons olive oil over medium heat. Add rice and sauté, stirring frequently, for about 3 minutes. Reduce heat to low and add 3/4 cup water. Cover and simmer over low to medium low heat for 30 to 35 minutes until rice is slightly undercooked.
  3. While rice is cooking, toast pine nuts in preheated oven for about 7 minutes or until lightly browned. Rinse grape leaves, snip a small “V” to remove stems from leaves and lay on towels to dry. Line an 8-inch square ovenproof dish with 6 grape leaves. Chop parsley and mint. Zest and juice one lemon, thinly slice the second lemon, and if lemon wedge garnish is desired, cut a third lemon into wedges and set aside.
  4. Remove pan with rice from heat. Add pine nuts, currants, lemon zest, 1 tablespoon lemon juice, parsley, mint, cumin, and cinnamon. Mix to distribute ingredients.
  5. Place 1 tablespoon filling in the center of each grape leaf. Fold the bottom of the leaf over the filling, and fold in the sides while rolling all toward the tip of the leaf to form a log-shaped packet. Place the first 21 dolmas in baking dish, leaf tips down, in three rows of 7, with the other 3 dolmas perpendicular to the rows.
  6. In a 4-cup measuring pitcher or bowl, mix 1 1/2 cups water, 2 tablespoons oil,and remaining lemon juice. Pour mixture over dolmas. Lay lemon slices over the dolmas. Bake 1 1/4 hours, adding extra water by 1/2 cupfuls if water has bubbled away.
  7. Chill and serve with lemon wedges and plain yogurt.
Note
(Recipe adapted from Louise Pickford’s “Picnics: Outdoor Dining for the Patio, Park, and Beach,” Meredith Press, 1992.)
Nutrition Information
Serving size: 3 dolmas. Calories: 160; Fat: 10g; Saturated fat: 1g; Unsaturated fat: 0g; Carbohydrates: 16g; Sugar: 1g; Fiber: 1g; Protein: 2g;
Recipe by Eileen’s Everyone Eats Right™ at https://everyoneeatsright.com/2011/05/24/backyard-bounty-stuffed-grape-leaves/