How To Make Armenian Stuffed Grape Leaves (Dolma)

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide a similar texture, while sunflower seeds are budget-friendly.

Rinse grape leaves from the jar and cut off the stems.

Place the grape leaves smooth side down on a flat surface.

Roll the grape leaves by tucking in the filling, folding over the sides, and rolling tightly from the stem end to the tip.

As you roll them, place the stuffed grape leaves in the same direction in the bottom of the pan.

Pour in 2 cups of boiling hot water.

Place a heatproof plate on top of the stuffed grape leaves to prevent them from unrolling during cooking.

Cover the pot and simmer for about 45 minutes until the rice is tender.

Check occasionally to ensure some liquid remains on the bottom of the pot; if it appears dry, add a little more water.

After cooking for about 45 minutes, turn off the heat and let them rest with the lid on for about 30 minutes.

After resting, remove the plate and check that most of the liquid has been reabsorbed into the grape leaves, which should now be firm.

Carefully place the stuffed grape leaves in a container and refrigerate.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens