Dolma (Stuffed Grape Leaves)

1. 1

   Rinse the grape leaves thoroughly. If using brined leaves, soak them in cold water for 30 minutes, then drain and rinse again to remove excess salt.

   30 min

2. 2

   In a large bowl, combine the minced meat, rinsed rice, finely chopped onion, cilantro, parsley, mint, salt, and black pepper. Mix well by hand until all ingredients are evenly distributed.

   10 min

3. 3

   Take one grape leaf (shiny side down), place about 1 teaspoon of filling at the base of the leaf. Fold the sides inwards, then roll tightly like a cigar. Repeat with all leaves.

   30 min

4. 4

   Arrange the prepared dolmas tightly in a large, heavy-bottomed pot. Pour water over them until they are covered. Place a plate on top to keep them submerged during cooking. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, or until the rice and meat are cooked through.

   90 min

   100°C

5. 5

   Remove from heat and let rest for 10-15 minutes before serving. Serve with sour cream or matsoni (Georgian yogurt).

   15 min

1 serving ≈ 423 g

Nutrition values are estimates. - means data is unavailable.