Stuffed Grape Leaves (Dolmades)
Ingredientsfor 2
290
Cal
17g
Protein
26g
Carbs
13g
Fat
- 11 jar (16 oz) grape leaves in brine, rinsed and patted dry
- 21 cup long-grain white rice
- 31 lb ground lamb
- 41 medium yellow onion, finely diced
- 51/4 cup fresh mint, chopped
- 61/4 cup fresh dill, chopped
- 71/4 cup fresh parsley, chopped
- 82 tablespoons pine nuts
- 91 teaspoon allspice
- 101/2 teaspoon cinnamon
- 11Juice of 2 lemons
- 121/4 cup olive oil
- 132 cups chicken or vegetable broth
- 14Salt and pepper to taste
- 15Plain yogurt for serving
Instructions
- 1
Combine rice, ground lamb, onion, mint, dill, parsley, pine nuts, allspice, cinnamon, salt, and pepper in a bowl. Mix thoroughly. The rice will cook inside the rolls, so use it raw.
- 2
Lay one grape leaf flat, shiny side down. Place 1 tablespoon of filling near the stem end. Fold the bottom over the filling, fold in the sides, then roll firmly toward the tip — tight rolls hold their shape better during cooking. Repeat with remaining leaves.
- 3
Line the bottom of a heavy pot with extra grape leaves or sliced tomatoes to prevent sticking. Arrange the stuffed leaves seam-side down in tight, overlapping layers. Mix lemon juice, olive oil, and broth and pour over the rolls. Place a heavy plate on top to keep them from unraveling.
- 4
Bring to a boil over medium heat, then reduce to a very low simmer. Cover and cook for 55–65 minutes until the rice inside is completely cooked and tender. Let cool in the pot for 20 minutes before carefully removing. Serve at room temperature with yogurt.