Mediterranean Stuffed Grape Leaves

 

My Mediterranean Stuffed Grape Leaves tastes so good you'll never go back to the store-bought version!

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RECIPE:

Ingredients:

  • ½ jar (½ pound) grape leaves, rinsed and stems cut
  • 1 cup pure olive oil
  • 6 cups thinly sliced onions 
  • 1 cup short grain rice
  • ½ cup pine nuts
  • 4 oz tomato paste
  • 1/4 cup freshly squeezed lemon juice
  • 1 cup chopped parsley 
  • 1/4 cup chopped fresh dill
  • 2 tbsp dried mint
  • 1 tsp sea salt
  • ½ tsp Aleppo pepper
  • 1/4 tsp black pepper
  • 3 cups water

Directions:

  1. In a large skillet, sauté onions in oil till slightly browned; add pine nuts and rice; sauté for another 2 minutes; add remaining ingredients in the following order: tomato paste, lemon juice, parsley, dill, mint, salt, Aleppo pepper and black pepper; sauté till aromatic (about 3-4 minutes); transfer to a heat-proof bowl; set aside to cool slightly.
  2. Meanwhile, spread out grape leaves over a flat surface or cutting board; add about 1-2 tablespoons of filling onto center of grape leaves (horizontally). Fold sides towards cent and roll like you would an egg roll; repeat process until all filling has been used.
  3. Place a layer of grape leaves in the bottom of a medium saucepan or a small Dutch oven. Lay dolmas side-by-side tightly; add water and cover with one more layer of grape leaves (keeps brightness of leaves); place a plate on top for dolmas to not move around, or float, during the cooking process. Cook over medium/low heat for about 45 minutes or till leaves and tender and rice is soft.
  4. Allow dolmas to cool to room temperature; transfer to serving platter and garnish as desired with lemon rounds; cover tightly with plastic wrap and refrigerate till ready to serve. Best eaten cold with pita bread. Enjoy! 
 
Lidia Haddadian