Description
These Stuffed Grape Leaves are a delightful blend of ground beef, rice, and fresh herbs, all enveloped in tender grape leaves. Perfect for a comforting dinner or a healthy meal, these dolmas will satisfy any craving with their irresistible flavor.
Ingredients
Scale
- 1 jar grape leaves, 16 oz.
- 1 lb ground beef, 85% or 80% lean
- ¾ cup short-grain rice, such as arborio
- 1 large onion, finely chopped
- 2 tablespoons tomato paste
- ½ cup fresh dill, finely chopped
- ½ cup fresh parsley, finely chopped
- 1 teaspoon kosher salt, plus more as needed
- ½ teaspoon black pepper
- ½ teaspoon allspice, optional
- 2 cups boiling water
- 1 tablespoon tomato paste
- 3 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- ¼ cup fresh lemon juice
- Lemon wedges, for serving
- Garlic yogurt sauce, tzatziki, or yogurt dill sauce, for serving
- Pinch sumac, optional
Instructions
- Carefully remove the grape leaves from the jar and cut them in groups of 7 to 8 with kitchen scissors.
- Soak the leaves in a colander placed over a bowl by pouring hot water over them for 1 to 2 minutes, then rinse and let drain.
- Select 5-6 larger or torn leaves to line the pot and set aside.
- Rinse the rice in a colander under hot tap water until the water runs clear, then drain well.
- In a large bowl, mix together the ground beef, rice, onion, tomato paste, dill, parsley, salt, pepper, and allspice (if using) until well combined.
- Brush a large pot with olive oil and line the bottom with the reserved grape leaves.
- To stuff the grape leaves, lay one leaf shiny side down, place 1 to 1½ teaspoons of filling in the center, fold the sides over, and roll it up to create a cylinder, placing seam side down in the pot.
- Repeat with the remaining leaves, arranging them tightly in a spiral pattern, aiming for about 30 to 35 rolls per layer.
- Place an inverted plate over the dolmas.
- Whisk boiling water, tomato paste, olive oil, and salt in a measuring cup and pour over the dolmas, ensuring the liquid surrounds the rolls without fully covering them.
- Cover and cook over medium heat until boiling, about 5-6 minutes. Then reduce heat and simmer for 30 minutes.
- Remove the plate, stir in lemon juice, cover, and cook for another 30 minutes, watching to ensure there’s enough liquid to prevent sticking.
- Turn off the heat and let the pot rest covered for 20 minutes.
- Serve warm with lemon wedges and your choice of sauce, adding a pinch of sumac if desired.
Notes
Use fresh herbs for the best flavor.
These dolmas can be served warm or at room temperature.
Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 roll
- Calories: 150
- Sugar: 1g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 30mg