•Heat 1 tablespoon of the oil in a saucepan over medium heat.
•Add the onions and sauté until tender. Stir in the rice and just
enough hot water to cover the rice. Cover the saucepan and simmer
until the rice is half cooked, about 10 minutes.
•Add the onions and sauté until tender. Stir in the rice and just
enough hot water to cover the rice. Cover the saucepan and
simmer until the rice is half cooked, about 10 minutes.
•Remove the saucepan from the heat and stir in the mint, dill
weed, salt, and pepper, then allow the mixture to cool.
•Rinse the grape leaves in warm water, drain, and cut off the
stems. Place about 1 tablespoon of the cooled rice mixture onto
the center of each leaf. Fold in the sides and then roll into a
cigar shape.
•To protect the stuffed grape leaves from direct heat during
steaming, place a steaming basket or bowl in a large pot and add
the stuffed grape leaves to the basket or bowl.
•Pour in just enough hot water to reach the bottom of the first
layer of grape leaves. Cover and simmer over low heat for 30 to
45 minutes, or until the rice is completely cooked. Check the
water level often and add more as necessary.
•Combine the lemon juice and remaining tablespoon of oil in a
small dish and sprinkle over the cooked dolma before serving.
Originally Submitted
6/16/2008
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