Simple Mediterranean Dolmas

Hello, all!!

In just a few short weeks, it will officially be Winter, I can't believe it!!  This year has practically flown by.  We are finally enjoying some cooler temperatures here in California, and it’s that time of year when my family loves heavier noshes.  However, sometimes we still want something light and easy.

Due to the COVID crisis, we haven't been able to gather much with my large extended family.  Since I didn't cook too much this year for Thanksgiving, today I am sharing a recipe for the homemade dolmas I made from leaves right off of my vines at the mid-to-end of Summer.  After all, now the leaves have turned to beautiful oranges and yellows...which also unfortunately means I wouldn't use them for this recipe, because the flavor of the leaves also changes.  

At the end of the Summer season, we had the whole family over for a last Summertime soirée, featuring an epic charcuterie board full of delightful bites.  I included grapes off of my vines as well as these delicious little bites of sweet and savory heaven.  

The first time I enjoyed a traditional dolma was at a renaissance faire long ago when I was in my early twenties. The wonderful flavor had me instantly hooked, and since then, I've enjoyed them again at Greek restaurants and establishments of similar Mediterranean ilk, even from the local grocer when the craving hits!

Traditional dolmas ( or stuffed grape leaves) can be made with store-bought or homemade preserved leaves.  They can be sweet or savory, or a combination of both; they can be simple with just rice or can contain meat such as lamb or beef, et cetera.  There are so many yummy options!!  

Traditional rice dolmas are usually stuffed with rice, pine nuts, and herbs and spices such as mint and dill.  I am calling my dolmas semi-traditional because I utilized what I had on-hand; I have limited the frequent grocery trips as much as I possibly can.  These still came out beautifully, and were quite delicious!!  I hope you enjoy!

Home-preserved grape leaves:

To preserve your own grape leaves, begin with 20-40 grape leaves (a good batch is about 20 leaves) that have been thoroughly rinsed and stems removed.  Set aside.  

In a pot, boil 1 quart (4 cups) of water.  Add approximately 1 to 1 ½ tablespoons of sea salt.  Boil the leaves for about one minute or until tender, and remove.  Place the leaves immediately into an ice water bath.  The ice water bath will help to preserve the color of the leaves.

In another pot, boil another quart of water with 1/2 cup of lemon juice.  While the second pot of water comes to a boil, roll your grape leaves.  Place the rolled grape leaves into a large lidded jar.  Once the lemon water comes to a boil, pour it over your rolled leaves in the jar.  Leave a bit of room in the jar to allow the leaves to expand.  The leaves should sit in the hot water lemon bath (with the lid closed) for approximately 15 minutes.  Remove the leaves, and they are ready to use!  The leaves can be used immediately, or same-day.  You may also use them later within 3 days, just be sure to refrigerate them.  

Dolmas filling:

You will need:

Fragrant rice such as Jasmine or Basmati

2 cups white onion, minced 

4-6 cloves garlic, minced

1/2 cup pistachios, finely chopped (pine nuts are traditional, again, I was using what I had on-hand)

Lemon Juice

Raisins (currants are traditional)

Chicken stock

Extra virgin olive oil

Salt and pepper

Thyme (Mint is traditional)

Dill

Cinnamon

Sugar

Begin by measuring out your rice.  For this recipe, I used 1 cup of Basmati rice.  Set your rice into a bowl of room-temperature water.  Allow the rice to sit approximately 5 minutes or so.  While you are soaking the rice, you may begin preparing the vegetables.

Sauté the minced garlic and onion in olive oil over medium heat.  Add salt and pepper to taste.  When your garlic and onion are almost cooked through, drain the rice and add it to the pan.  Season again with salt and pepper to taste to compensate for the rice addition.  Also, add a dash of cinnamon and sugar; add approximately 1/2 teaspoon each of dill and thyme.  Sauté altogether.

Add approximately one cup of chicken stock, and about 2 tablespoons or so of lemon juice.  Cook until all of the liquid is absorbed.  The rice should be par-cooked at this point.  Place the semi-cooked rice into a large bowl and set aside.

Chop raisins, contingent upon how much you prefer.  Set the chopped raisins into a bowl of very hot water.  This will reconstitute the moisture of the fruit, and plump them up.  Drain.  You may also opt to omit this step if you don't care for raisins.

Add the raisins (if preferred) and chopped pistachios into the rice mixture.  Stir altogether.

Prepare a secondary pot of 1 cup chicken stock and 2 tablespoons lemon juice.  Set on low heat to keep warm.

Add about 1 tablespoon of the prepared rice mixture to each grape leaf and roll.  To roll, you will lay the leaf out with the pointed tip of the leaf facing upward.  Add the filling.  Fold the bottom of the leaf upward first, then fold each side inward.  Roll the leaf.  If you would like a visual how-to, please reference the video at the end of this post to see how this is done.

Place your filled, rolled dolmas into a large casserole.

Pour the warmed lemon-stock over the dolmas.  Cover them with a stoneware plate, and cover the whole pot with a top.  Cook on low heat until the liquid is absorbed, appoxtimately 45 minutes or so until the rice and leaves are completely cooked through and tender.  

Rice dolmas without meat are usually served cold, along with a drizzling of olive oil, lemon wedges, and a good Greek yogurt for dipping, so refrigerate prior to serving.  These are great appetizers you can prepare ahead of time and are great for any holiday gathering, large or small.  I hope you enjoy!!

To view the video tutorial, you may do so here.  Please be sure to be in full website viewing mode rather than mobile or you may not see the link:

I hope you are all safe and well, and have a lovely weekend!

If you enjoy this post, please be kind and share.  You may like my page on Facebook, Parsimonious Perfection.  You may also visit my archives and other blogs!!

The Marvelous Maîson, a lifestyle blog,

Frugal Fab Fashionista, a fashion blog. 

Thank you for stopping by!  ❤