How to make it

  • Warm 2 tablespoons of olive oil, and sauté the onion until tender. Add the rice and stir for 5 minutes. Add 3 cups of water and 1 teaspoons of salt and bring to a boil. Cover and cook on low heat for 10 minutes. In the meantime, peel the tomatoes and chop to very small pieces (check this <a href="" title="How to peel a tomato" target="_blank">link</a>, very helpful with how to do it). Add the tomatoes and dill, give it a short mix and cover again for 8 minutes. Turn the heat off and keep covered for 5 minutes. Mix gently with fork and allow the rice to get to room temperature and just then add the roasted pine nuts. See Photo
  • Drain the grape leaves from the salt water, and start preparing the dolmas per the below picture, lay them aside until you’re done.
  • As for the leaves, if they have a significant stem - cut it with a knife. Most likely, you will find few leaves that are somewhat torn, don’t throw them! Use them to pad the bottom of the pot (about 3 layers).
  • Once you are done with rolling the dolmas, stack them in the pot lengthwise and crosswise (In the pot I used it came up to be 3 layers).
  • In a bowl mix 2 cups of water,Olive oil, 1/2 tablespoon of salt, black pepper, sumak and the lemon juice. Pour gently to the pot. You want to put a plate on the top of the dolmas so they wont move and break apart.
  • Bring to a boil, cover and cook on low heat for about an hour. Done!
dolmas in the pot   Close
dolma's rice   Close

Reviews & Comments 3

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  • improvisingfood 6 years ago
    Jimrug1 - yes! I actually make a yogurt dip with dried mint (the flavor stronger than fresh mint) and some garlic as well :)
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  • jimrug1 6 years ago
    I love Dolmas! This recipe is quite authentic. The dill makes them more Greek. If you sub mint for the dill, they would be more Lebanese/Syrian style. Ever dip yours in a yogurt sauce?
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