SAEDNEWS: Grape Leaf Dolma, one of the most delicious spring dishes, may seem simple at first glance, but its preparation is a time-consuming and challenging process.
Grape leaf dolma is considered one of the most elegant and popular types of Iranian dolma. Interestingly, it is not only served as a main dish but also often as an appetizer at gatherings. Making grape leaf dolma is quite simple, and its ingredients are both delicious and easy to find.
Ingredient | Amount |
|---|---|
Grape leaves | As needed |
Ground meat | 300 g |
Rice | 1 cup |
Dolma herbs (cilantro, parsley, mint, tarragon; slightly more cilantro) | 300 g |
Onion | 2 medium |
Lentils | 1 heaping cup |
Salt, black pepper, turmeric | As needed |
Oil | As needed |
Vinegar | ½ cup |
Sugar | 1–2 tbsp |
Step 1:
Soak the rice and lentils in a suitable bowl until they soften slightly.
Step 2:
Place the rice with ¼ tsp salt and water in a pot and bring it to a boil.
Step 3:
Once the rice is slightly soft and partially cooked, drain it.
Step 4:
Drain the soaked lentils and cook them in a suitable pot until tender.
Step 5:
Peel and thinly slice the onions. Fry them in hot oil until caramelized.
Step 6:
Add turmeric and pepper to the onions and sauté until the spices are well absorbed.
Step 7:
Add the ground meat to the onions and sauté until the meat changes color and is cooked through.
Step 8:
Add the rice and lentils to the meat mixture and stir briefly.
Step 9:
Add the dolma herbs (cilantro, parsley, mint, tarragon; slightly more cilantro) and mix thoroughly.
Step 10:
Season the mixture with salt.
Step 11:
Boil the grape leaves in water until soft.
Step 12:
Place a portion of the filling on each leaf and fold them into small bundles. Arrange the rolled dolmas tightly in a pot.
Step 13:
In a separate bowl, mix vinegar and sugar and bring it to a boil.
Step 14:
Pour 1 cup of water over the dolmas along with the vinegar-sugar mixture. Cover and cook until the dolmas are tender. Optionally, garnish with barberries and fried onions.
Traditionally, grape leaf dolma is made with ground meat, but you can use soy or a mix of soy and meat.
You can also add pomegranate paste, unripe grape juice, or lemon juice to the seasoning.
If the heat is too high, the water will evaporate quickly, and the dolmas may burn.
Depending on the pot size and the number of dolmas, you may need to adjust water and cooking time.
Check the water level; if the dolmas are not yet cooked, gradually add boiling water.
Use young grape leaves approximately the size of your palm for the best texture.
Adjust vinegar and sugar to control the tanginess or sweetness; most people prefer a mildly sweet taste.
Avoid using very large or very small leaves. If a leaf is small or torn, you can layer two together before rolling.
Place a moderately heavy plate on top of the dolmas while cooking and use low heat. Add water to cover about one-third of the pot, then cover and cook until the leaves change color and are partially cooked.
Additional Notes:
Preparation time: ~1 hour
Cooking and resting time: ~1 hour
Servings: Suitable for 4 people
Can be served as lunch, dinner, appetizer, or even during Ramadan for Iftar
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