Lamb & Rice Stuffed Grape Leaves - How to Make Dolmas

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is lower in fat, while ground beef is often more affordable.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: chopped walnuts

Sunflower seeds provide a nut-free option, while walnuts are often less expensive.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt offers a thicker texture with fewer calories, while sour cream is usually cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point, while canola oil is often more budget-friendly.

Start with ground lamb in a bowl.

Add long grain rice (not rinsed) to the bowl.

Pour in a glug of olive oil.

Add currants for sweetness and pine nuts for richness.

Season with salt, freshly ground black pepper, cumin, and a touch of cinnamon.

Add a pinch of dry oregano and a good amount of freshly chopped mint.

Crack in 1 whole egg to bind the mixture and mix thoroughly with a fork.

Place the stuffing in the fridge while preparing the grape leaves.

Use jarred grape leaves packed in brine; pour off the brine.

Transfer grape leaves to a cutting board, carefully unroll and separate them.

Rinse the grape leaves in a bowl of cold water for about 10-15 minutes to remove brininess.

Place one grape leaf rib-side up on the cutting board.

Add a rounded tablespoon of the lamb and rice filling to the center near the bottom of the leaf.

Fold the bottom of the leaf over the filling, then fold the sides over, and roll tightly towards the tip.

Roll tightly enough to hold together but not so tight that they break open when the rice expands.

Continue rolling until all filling is used, aiming for about 32 dolmas.

Drizzle olive oil in the bottom of a pot and cover it with reserved grape leaves.

Arrange the dolmas in the pot, starting from the outside and working towards the middle, ensuring they are just barely touching.

Squeeze fresh lemon juice over the dolmas and drizzle with more olive oil.

Place a smaller plate in the center and a larger plate on top to keep the dolmas in place while cooking.

Pour in chicken broth until the dolmas are just covered, tilting the pot to avoid air pockets.

Turn the heat to medium-high and wait for the liquid to heat through and start to simmer.

Once simmering, reduce heat to low, cover, and cook for 45 minutes to an hour until rice is tender.

After about 35 minutes, remove the plates to check the dolmas; they may need more time.

If not done, cover and cook for another 10 minutes until the rice is perfectly tender.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens