Stuffed Grape Leaves (Dolmas)
1 hr 45 min
6 servings (30–35 dolmas)
Tender grape leaves stuffed with seasoned ground beef and rice, then braised in a tomato and lemon broth until the filling is cooked through.
| prepPreheat oven or have a 5½ quart Dutch oven ready. | |||||||||
| 1 jar / 450 g grape leaves (16 oz, such as Orlando brand) | Trim grape leaf stems with scissors | Soak & rinse leaves 1–2 min, drain | Stuff & roll leaves, arrange in pot | Place inverted plate on dolmas | Cover, bring to boil over medium heat, 5–6 min | Reduce to medium-low, simmer 30 min | Remove plate, add lemon juice, simmer 30 min | Rest covered 20 min off heat | Serve warm with sumac, lemon & yogurt sauce |
| 5–6 large or torn grape leaves (for lining pot) | Reserve 5–6 large or torn leaves | Oil pot bottom, line with reserved leaves | |||||||
| 450 g ground beef (85% or 80% lean) | Mix beef, rice, onion, herbs & spices | ||||||||
| 150 g short-grain rice (such as Arborio), rinsed | Rinse rice until water runs clear | ||||||||
| 1 large onion, finely chopped | |||||||||
| 2 tablespoons tomato paste | |||||||||
| 15 g fresh dill, finely chopped | |||||||||
| 30 g fresh parsley, finely chopped | |||||||||
| 1 teaspoon kosher salt | |||||||||
| ½ teaspoon black pepper | |||||||||
| ½ teaspoon allspice (optional) | |||||||||
| 480 ml boiling water | Whisk water, tomato paste, oil & salt; pour over | ||||||||
| 1 tablespoon tomato paste | |||||||||
| 3 tablespoons extra virgin olive oil | |||||||||
| 1 teaspoon kosher salt | |||||||||
| 60 ml fresh lemon juice | |||||||||
| Pinch sumac (optional, for serving) | |||||||||
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