Dolma

Savor the taste of Mediterranean tradition with these stuffed grape leaves, filled with fragrant rice, fresh herbs, and a hint of lemon. Perfect for a cozy weeknight dinner or a vibrant gathering with friends.

• 1 cup long-grain rice
• 2 tablespoons olive oil
• 1 medium onion
• 2 cloves garlic
• 1 cup fresh parsley
• 1 cup fresh mint
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 jar grape leaves
• 1 lemon juice

Method

1. 1

   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

2. 2

   Stir in the minced garlic and cook for another minute until fragrant.

3. 3

   Add the rinsed rice, chopped parsley, mint, salt, and pepper to the skillet. Stir well to combine and cook for 2-3 minutes.

4. 4

   Remove the skillet from heat and let the rice mixture cool slightly. Add the lemon juice and mix well.

5. 5

   Carefully unroll the grape leaves and place a tablespoon of the rice mixture in the center of each leaf. Fold the sides over the filling and roll tightly from the stem end to the tip.

6. 6

   Place the rolled dolmas seam side down in a large pot. Add water to cover the dolmas and place a plate on top to keep them submerged.

7. 7

   Bring to a boil, then reduce heat and simmer for about 30-40 minutes, until the rice is cooked and the leaves are tender.

8. 8

   Serve warm or at room temperature, drizzled with a little olive oil or accompanied by yogurt if desired.