Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Katrena Bockstahler - katsgreenolive, 08/17/05
Stuffed Grape Leaves (Dolmades)Ingredients (use vegan versions): 1 medium onion, minced fine
1cup olive oil
1cup uncooked long grain rice
1 cup boiling water or vegetable broth
1/2 cup tomato juice or sauce
3 tablespoons raisins, minced fine
3 tablespoons pine nuts, chopped fine
1 tablespoon fresh mint, chopped fine
1 tablespoon fresh parsley, chopped fine
1/2 teaspoon salt
50 grape leaves in brine, rinsed in cool water or fresh, steamed
1 cup water
Directions:Simmer onion in 1/2 cup olive oil until clear not browned. Add rice, boiling water or broth, tomato juice or sauce, raisins, pine nuts, herbs, and salt. Cook for 20 minutes (rice will be 1/2 cooked).
Allow rice mixture to cool!!!
Fill each grape leaf with 1 1/2 tablespoons of rice mixture and wrap like a burrito (tuck in the sides and roll from the base of the leaf towards the tip of the leaf), making sure rice will not leak out.
Roll Dolma about the thickness of your index finger (You should end up with something that looks like a short cigar).
***Save torn or tough leaves to place on top of Dolmades as they simmer. Place Dolmades tightly together in a well seasoned iron skillet. Pour the remaining 1 cup water and 1/2 cup olive oil over the Dolmades. Cover with saved leaves and lid. Simmer gently for 30 minutes until all liquid is absorbed. Dolmades can be served hot or cold.
Serves: 8-10
Preparation time: 1 hour
What country do these happen to be from? I've never had Dolma with pine nuts or raisins before. I'm not sure if I like them, but I somehow ate them all... must be an acquired taste. Must make more...
Archived comment by: carnivalofbunnies
At Jewish delis the dolmas almost always have nuts and raisins in them. I've seen recipes for both Turkish dolma and Greek dolmade--some call for nuts and raisins, and some don't, regardless of being Greek or Turkish. I think it just depends on personal preference.
Archived comment by: kokua
