Dolma
Dolma, which is pronounced 'tolma' in Armenia, is another dish you might recognize. They're a staple across the eastern Mediterranean, made with a mixture of minced beef, onion, rice, and other spices wrapped in a vine leaf. The Armenian dolma, on the other hand, is unique, both in terms of preparation and the ingredients utilized. Every Armenian grandma has her own dolma recipe, but they all agree that how the leaves are prepared is crucial. The secret is to take them out of the boiling water as soon as they become a different color. Armenians are also more daring with their ingredients. Along with the more conventional rice, lentils, tomatoes, courgette, aubergine, mint, red peppers, coriander, and onions can be found.
Ingredients
- 1 (16-ounce) jar grape leaves, 2 tablespoons olive oil, plus more for drizzling, 1 medium yellow onion, finely diced, 4 cloves garlic, finely minced, 1 tablespoon parsley, 1 tablespoon basil, 1 1/2 cups uncookedwhite rice, long-grain, such as basmati, 1/2 cup pine nuts, raw, optional, 8 cups vegetable broth, divided, 2/3 cups lemon juice, divided, plus more for drizzling
Instructions
- Heat oil in a medium saucepan over medium heat. Saute onions until tender. Stir in rice and hot water to cover. Cover and simmer until rice is half cooked, about 10 minutes.
- Remove from heat and stir in tomato paste, currants, pine nuts, cinnamon, mint leaves, dill weed, allspice and cumin. Let mixture cool.
- Prepare a large pot by placing an inverted plate on the bottom; this protects the dolmas from direct heat when steaming.
- Rinse grape leaves in warm water; drain and cut off any stems. Place about 1 teaspoon of the cooled rice mixture in the center of a leaf. Fold in the sides and then roll into a cigar shape. Place in prepared pot. Repeat with remaining ingredients.
- Pour in just enough warm water to reach the bottom of the first layer of dolmas. Cover and simmer over low heat for 30 to 45 minutes, or until rice is totally cooked. Check the water level often and add more as necessary.
