Food Articles


Dolma (Grape Leaves Stuffed with Rice)

June 13, 2013


INGREDIENTS3 tbsp. olive oil
1 clove garlic, minced
1 small yellow onion, minced
½ cup long-grain rice
½ tsp. minced fresh thyme
Kosher salt and freshly ground black pepper, to taste
3 cups chicken stock
1 oz. dried Turkish apricots, minced
½ cup minced cilantro
? cup minced parsley
¼ cup golden raisins
¼ cup pine nuts
2 tbsp. minced mint
2 tbsp. red currant jelly
? tsp. cayenne pepper
1 tbsp. fresh lemon juice, plus the zest of 1 lemon
25 grape leaves packed in brine, rinsed
1 lemon, thinly sliced

INSTRUCTIONS1. Heat oil in a 4-qt. saucepan over medium-high heat. Add garlic and onions; cook, stirring, until soft, 3-5 minutes. Add rice, thyme, salt, and pepper; cook 2 minutes. Add 1 cup stock and bring to a boil. Reduce heat to low and cook, covered, until rice is tender, 22-24 minutes. Stir in apricots, cilantro, parsley, raisins, nuts, mint, jelly, cayenne, lemon juice and zest, salt, and pepper.

2. Heat oven to 375°. Working with one leaf at a time, stuff the grape leaves (see How to Stuff Grape Leaves). Place... Get the recipe >>


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