Armenian Stuffed Grape Leaves

Ingredients

• 40-50 grape leaves, brined or fresh 40-50 grape leaves, brined or fresh
• 1 cup (200g) long-grain rice 1 cup (200g) long-grain rice
• 1/2 lb (225g) ground lamb or beef (or substitute with vegetables for a vegetarian version) 1/2 lb (225g) ground lamb or beef (or substitute with vegetables for a vegetarian version)
• 1 large onion, finely chopped 1 large onion, finely chopped
• 1/4 cup (15g) fresh parsley, finely chopped 1/4 cup (15g) fresh parsley, finely chopped
• 1/4 cup (10g) fresh mint, finely chopped 1/4 cup (10g) fresh mint, finely chopped
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice 1/2 teaspoon ground allspice
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 lemon, sliced 1 lemon, sliced
• 4 cups (950ml) vegetable or chicken broth 4 cups (950ml) vegetable or chicken broth
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 18g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   If using brined grape leaves, rinse them thoroughly under cold water to remove excess salt. If using fresh grape leaves, blanch them in boiling water for 2 minutes, then transfer to an ice bath to cool. Drain and set aside.
2. 2.
   In a large bowl, combine the rice, ground meat (or vegetables for vegetarian version), onion, parsley, mint, olive oil, cinnamon, allspice, black pepper, and salt. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Place a grape leaf on a clean surface, shiny side down. Spoon about a tablespoon of the filling onto the center of the leaf. Fold the sides of the leaf over the filling, then roll it tightly from the bottom to the top, forming a neat cylinder. Repeat with the remaining grape leaves and filling.
4. 4.
   Arrange the dolmas in a single layer in a large pot. Place the lemon slices on top of the dolmas. Pour the broth over the dolmas, ensuring they are fully submerged.
5. 5.
   Cover the pot and bring the broth to a gentle simmer over medium-low heat. Cook for about 45 minutes to 1 hour, or until the rice is tender and the flavors have melded together.
6. 6.
   Once cooked, remove the dolmas from the pot using a slotted spoon and arrange them on a serving platter. Serve warm or at room temperature, garnished with additional fresh herbs if desired.

Treat your ingredients with care...

• Grape leaves — If using fresh grape leaves, blanching them helps to soften their texture and remove any bitterness. If using brined grape leaves, rinsing them well is crucial to remove excess salt.
• Ground meat — Opt for lean ground meat to keep the dolmas lighter. Lamb adds a distinct flavor, but beef works well too.
• Fresh herbs — Finely chop the herbs to evenly distribute their flavors throughout the filling.

Tips & Tricks

• Soak the brined grape leaves in warm water for a few minutes before rinsing to further reduce their saltiness.
• If the grape leaves tear while rolling, you can use an extra leaf to patch them up.
• Serve the dolmas with a dollop of yogurt or a drizzle of olive oil for added richness.
• Leftover dolmas can be refrigerated and enjoyed the next day, either cold or reheated gently in the microwave or oven.
• Experiment with different fillings by adding pine nuts, raisins, or diced tomatoes for extra flavor and texture.

Serving advice

Armenian Dolma is traditionally served as an appetizer or part of a mezze platter. Arrange the dolmas on a platter and garnish with fresh herbs for an inviting presentation. Serve them warm or at room temperature to allow the flavors to shine.

Presentation advice

To enhance the visual appeal, arrange the dolmas neatly on a platter, ensuring they are tightly rolled and evenly sized. Garnish with a sprinkle of fresh herbs or a lemon wedge for a pop of color. Serve alongside a bowl of yogurt or a drizzle of olive oil for dipping.