Dolma is a stuffed dish commonly found in Mediterranean cuisines, like Armenian. This easy recipe is both hearty and healthy.

Ingredients

• 1 jar of grape leaves or about 30 fresh
• 2-3 pounds of ground meat (omit if making vegetarian)
• Extra virgin olive oil
• Onion (how much you like)
• ⅓ Short grain rice (make sure to wash beforehand)
• 2-3 garlic cloves
• 1 small can of tomato paste
• ¼ tsp Dried mint
• ¼ tsp Parsley
• Cinnamon (optional)
• Pine nuts (optional)

The amount of the ingredients you use will depend on your preferred taste and how dry/wet you want them to be.

Deciding Between Fresh & Jarred Grape Leaves

Many prefer to use jarred as they are already blanched and marinated. If you choose to do fresh ones, you must blanch them in hot salted water for several minutes to help soften them, which makes them much easier to roll too.

Instructions

1. Make the filling.

• Heat olive oil in a pan and sauté your onion until it’s translucent
• Add in your rice and cook for just a few minutes
• Add in tomato paste, salt, parsley and dried mint, and pine nuts or cinnamon if you’re using them

2. Roll the leaves.

• Set five grape leaves aside to put at the bottom of your pot
• Lay each grape leaf flat and place about 1 tablespoon of your rice or rice and meat mixture on the leaf
• Fold in the left and right slide and then roll from the bottom tightly similar to a cigar. Overstuffing the grape leaf will cause it to rip

3. Cook your grape leaves.

• Cover the bottom of your pot with the grape leaves you put aside
• Layer the dolmas on top of each other
• When all are in the pot, pour ½ cup vegetable oil on top
• Add water to cover the dolmas and gently boil water until it just barely covers them
• Cover with a lid
• Place the pot on medium-high heat until the water is simmering then turn the heat on low to cook them covered