Authentic Homemade Dolma Recipe

Ingredients

  • 60 vine leaves
  • 2 cups of short grain rice
  • 1 cup of olive oil
  • 1 large onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 bunch of dill, finely chopped
  • 1 bunch of parsley, finely chopped
  • 1 teaspoon of sugar
  • 1 lemon, juiced
  • Salt and pepper to taste
  • 2 cups of water
  • 1 cup of lemon juice (for cooking)

Steps and instructions

  1. Rinse the vine leaves and put them in a large bowl. Cover them with boiling water and let them soak for 20 minutes, then drain.
  2. While the leaves are soaking, prepare the filling. Rinse the rice under cold water until the water runs clear, then drain.
  3. In a large pan, heat half of the olive oil over medium heat. Add the onion and garlic and sauté until soft and translucent.
  4. Add the drained rice to the pan and stir to coat in the oil. Cook for a few minutes until the rice becomes translucent.
  5. Add the dill, parsley, sugar, lemon juice, and season with salt and pepper. Stir until well combined and remove from heat.
  6. Lay a vine leaf flat on a cutting board, vein side up. Place a teaspoon of the rice mixture in the center of the leaf. Fold in the sides of the leaf over the filling, then roll up the leaf into a small log. Repeat with the remaining vine leaves and rice mixture.
  7. Arrange the stuffed vine leaves seam-side down in a large pot. Drizzle the remaining olive oil over the dolmas, and add enough water to just cover them. Squeeze over the additional cup of lemon juice.
  8. Cover the pot and simmer for about 50 minutes, until the vine leaves are tender and the rice is cooked. Add more water during cooking if necessary.
  9. Once cooked, remove the dolmas from the pot with a slotted spoon and let them cool slightly before serving.

Tools for making

  • Cutting board - A surface to chop and prepare ingredients.
  • Knife - Used for chopping onions, garlic, and herbs.
  • Large pan - Used for sautéing onions and garlic, and cooking the rice mixture.
  • Large pot - Used for cooking the dolmas.
  • Slotted spoon - Used to remove the dolmas from the pot.

Recipe variations

  • Use grape leaves preserved in brine instead of fresh vine leaves.
  • Replace the rice with quinoa or bulgur for a different texture and flavor.
  • Add diced tomatoes or tomato paste to the filling for a tangy twist.
  • Add pine nuts or chopped almonds to the filling for extra crunch.
  • Include raisins or dried currants in the filling for a touch of sweetness.
  • Replace the olive oil with melted butter or ghee for a richer taste.
  • Stuff the vine leaves with a mixture of minced meat, such as lamb or beef, instead of rice for a meaty variation.
  • Add spices like cinnamon, cumin, or allspice to the filling for added depth of flavor.
  • Experiment with different herbs such as mint, thyme, or cilantro in place of or in addition to dill and parsley.
  • Serve the dolmas with a side of yogurt or tzatziki sauce for dipping.

Recipe overview

Dolma, a traditional Middle Eastern dish, is a delightful combination of savory, tangy, and herbal flavors. It's made by stuffing vine leaves with a delicious filling of rice, herbs, and spices, then slowly simmering them until they're tender and bursting with flavor. This Dolma recipe is a vegetarian version, made without any meat. It’s a versatile dish that can be served as a main course, side dish, or appetizer. Making Dolma can be a bit time-consuming, but the result is definitely worth the effort. You'll end up with a pot full of little flavorful packets that are a treat to eat. So, if you're ready for a culinary adventure, let's start making some Dolma!

Common questions

  1. Can I use fresh vine leaves for this recipe? Yes, you can use fresh vine leaves if they are available. Make sure to blanch them in boiling water for a few seconds to soften them before using.
  2. Can I use a different type of rice? While short-grain rice is traditionally used for dolma, you can substitute it with long-grain rice if needed. Just keep in mind that the texture may be slightly different.
  3. Can I add meat to the filling? Absolutely! If you prefer a meaty dolma, you can add cooked ground beef, lamb, or a mixture of both to the rice filling. Just make sure to cook the meat before adding it to the filling.
  4. Can I make dolma ahead of time? Yes, you can make dolma ahead of time. They can be refrigerated for up to 2-3 days. Serve them cold or reheat them gently before serving.
  5. Can I freeze dolma? Yes, dolma can be frozen. Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw in the refrigerator before reheating.
  6. Can I substitute lemon juice with vinegar? While lemon juice is traditionally used for cooking dolma, you can substitute it with vinegar if you prefer. Just adjust the amount to your taste.

Serving dishes and utensils

  • Cutting board - A sturdy surface for preparing ingredients and rolling the dolmas.
  • Chef's knife - Used for chopping the onions, garlic, dill, and parsley.
  • Large pan - Used for sautéing the onion and garlic and cooking the rice filling.
  • Large pot - Used for cooking the dolmas.
  • Slotted spoon - Used for removing the cooked dolmas from the pot.

Origin stories

Dolma is a dish that holds a cherished place in the culinary traditions of the Middle East, Balkans, and Caucasus regions. Its name comes from the Turkish word "dolmak" which means "to be filled". The beauty of this dish is in its versatility - each region, and indeed each cook, brings their own interpretation to the filling, using a variety of grains, meats, and spices. However, the trait that unifies all these variations is the method of wrapping the filling in vine, cabbage, or other leaf types. The dish was particularly popular in the kitchens of the Ottoman sultans, where chefs would compete to create more and more elaborate versions, thus contributing to the countless variations of dolma that exist today.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.