DOLMAS (STUFFED GRAPE LEAVES)
About 30 pieces
For a vegetarian version, omit the lamb, double the amount of rice, and add ½ cup dried currants and 2 tablespoons toasted pine nuts to the filling mixture; pour an additional 1 cup water into the pan before cooking. To use fresh grape leaves, see here.
Drain:
- Two 8-ounce jars grape leaves
Separate the leaves in water and rinse well. Gently pat dry. Combine in a medium bowl:
- 8 ounces ground lamb
- 1 large onion, finely chopped
- ¼ cup finely chopped parsley
- ¼ cup finely chopped dill
- ¼ cup finely chopped mint
- ½ cup uncooked long-grain white rice
- 2 garlic cloves, minced
- ½ teaspoon salt
Line a Dutch oven with several grape leaves, using the small or torn ones. To stuff the dolmas, one at a time, place each leaf vein side up on a plate. Put a heaping tablespoon of stuffing on the leaf near the stem end. Fold the stem end over the stuffing, then fold in the two sides and roll up the leaf like a small cigar, tucking in the edges to make a neat package. Place seam side down in the prepared pot. Pack the stuffed leaves in a single layer, then repeat with a second layer until all the stuffing is used. Drizzle over the top:
- 3 tablespoons olive oil
Pour in:
- 2 cups chicken, beef, or vegetable broth or water
Cover the top with a few grape leaves and weight with a heatproof plate. Cover the pot and simmer over low heat until the rice is cooked, 30 to 40 minutes. Serve hot or cold.