Main Courses > Rice-Based Dishes > Global Rice Entrees > Dolma (Stuffed Grape Leaves)

Armenian Dolma (Stuffed Grape Leaves)

Discover the traditional flavors of Armenia with this authentic Dolma recipe. Tender grape leaves are carefully stuffed with a savory mixture of rice, ground meat, herbs, and spices, then simmered to perfection. This recipe provides a detailed guide to creating this iconic dish at home, ensuring a delightful culinary experience.

Prep Time
45 minutes
Cook Time
1 hour 30 minutes
Servings
6-8
Ingredients
  • 50-60 leaves (fresh or brined) Grape Leaves
  • 500 g Ground Beef or Lamb
  • 1 cup Long Grain Rice
  • 1 large, finely chopped Onion
  • 1/2 cup, chopped Fresh Parsley
  • 1/4 cup, chopped Fresh Mint
  • 1/4 cup, chopped Fresh Dill
  • 2 tablespoons Tomato Paste
  • 3 tablespoons Olive Oil
  • 2 tablespoons Lemon Juice
  • 1 teaspoon Dried Mint
  • 1/2 teaspoon Allspice
  • 1.5 teaspoons Salt
  • 1/2 teaspoon Black Pepper
  • 2-3 cups Water or Broth

Preparing the Grape Leaves

If using fresh grape leaves, blanch them in boiling water for 2-3 minutes until they become pliable. If using brined grape leaves, rinse them thoroughly under cold water several times to remove excess salt. Carefully trim the stems from each leaf.

Making the Filling

In a large bowl, combine the ground beef or lamb, rice, chopped onion, parsley, mint, dill, tomato paste, olive oil, lemon juice, dried mint, allspice, salt, and black pepper. Mix well with your hands until all ingredients are evenly distributed.

Stuffing the Grape Leaves

Lay a grape leaf flat on a work surface with the stem side facing up. Place a small spoonful of the filling (about 1-2 tablespoons) in the center of the leaf. Fold the sides of the leaf over the filling, then roll it up tightly from the bottom to the top, forming a small, compact roll.

Cooking the Dolma

Line the bottom of a large pot with a layer of extra grape leaves to prevent sticking. Arrange the stuffed grape leaves tightly in the pot in layers. Pour water or broth over the dolma until they are just covered. Place a heavy plate on top of the dolma to keep them from unraveling during cooking. Bring the liquid to a boil, then reduce the heat to low, cover, and simmer for 1 hour 30 minutes, or until the rice is cooked through and the grape leaves are tender. Check the liquid level periodically and add more if needed.

Serving the Dolma

Let the dolma cool slightly in the pot before serving. Serve warm or at room temperature. Dolma can be served as an appetizer or a main course. They are often accompanied by a dollop of plain yogurt or a squeeze of fresh lemon juice.

Nutrition Facts Estimated per 100g of product

Calories: 150-200kcal, Protein: 8-10g, Fat: 8-12g, Carbohydrates: 10-15g (Values are approximate and depend on specific ingredients and cooking methods).

Other Considerations for Nutrition

Using lean ground meat and reducing the amount of olive oil can lower the fat content. Adding more vegetables, like zucchini or bell peppers, to the filling can increase the fiber content.

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FAQ

  • Can I use different types of ground meat?

    Yes, you can use a combination of ground beef and lamb, or even ground turkey. Adjust the spices to your preference based on the type of meat you use.
  • Can I make Dolma vegetarian?

    Yes, you can omit the meat and increase the amount of rice and vegetables in the filling. Consider adding chopped zucchini, bell peppers, or mushrooms for extra flavor and texture.
  • How do I store leftover Dolma?

    Store leftover dolma in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan or microwave before serving.