Stuffed with a savory mixture of seasoned meat, rice, and fresh herbs, these tasty rolled bundles are perfect served as an appetizer, as part of a mezza platter, or as a hearty side dish.
Soak rice in hot water for 10 minutes. Rinse and drain in a sieve or colander.
For jarred grape leaves:Often, the hardest part of using jarred grape leaves is getting them out of the jar: sometimes they are really packed in there! Take your time.While the rice is soaking, rinse the grape leaves in a warm water bath for a few minutes.Remove the grape leaves from the warm water and separate into two piles: (1) whole leaves and (2) torn or partial leaves.Rinse the leaves in cold water, drain in a colander, and set aside.For fresh grape leaves:Wash fresh grape leaves thoroughly. Add them to a pot of boiling water for a few minutes, just until they are soft and pliable.Rinse the leaves in a colander under cold water. Drain and set aside.
In a small skillet, toast the pine nuts over medium-high until they are light golden brown.
In a medium mixing bowl, combine ground pork and beef, rice, toasted pine nuts, chopped raisins, fresh chopped herbs, lemon zest, and seasonings.
How to Roll Dolma
Start by using the whole grape leaves to roll the filling mixture. (If you run out of whole leaves, you can use two partial leaves.)
1 - With the top of the leaf pointing away from you, place a tablespoon of filling in the center of one grape leaf.2 - Fold the bottom of the grape leaf over the filling.3 - Fold in the sides, as you would when rolling a burrito, and then roll the dolma securely and place seam side down.Do not roll the dolma too tightly or too loosely. It should feel solid, with no loose filling. The grape leaf should not look or feel strained or stretched in any way.
Cooking the Dolma
Line skillet or large pot with torn and , and lay stuffed grapes leaves in one tightly stacked layer on the bottom of the pan.A - Place the rolled grape leaves in the skillet.You can place them tightly together, because as the meat cooks down, the rice cooks up, and they end up taking up about the same amount of space at the end of the cooking time as they do at the beginning.This recipe will fit exactly into a 12-inch skillet. If you have more than one layer, just put the extras in the middle on top of the first layer.B - Layer a sliced lemon over the top.Pour lemon juice over the top, and then add enough water to cover the rolled grape leaves three-quarters of the way. (About 2 cups, more or less. The water should reach about an inch up side of the pan.)C - Layer any remaining grape leaves on top. (If you don't have a lot of extra leaves, don't worry.)D - Invert a dinner-size plate on top of the prepared dolmas, then cover the skillet. The plate helps the dolma stay in place and not float around during the cooking process.
Oven Method (recommended) Preheat oven to 350°F | 177°C.Cover skillet with a lid and place them into a preheated oven.Bake for 1 hour. Remove from oven but do not remove the skillet lid.Set aside and allow the dolma to rest for another 15 minutes. (They will continue to cook during this time.)
Stovetop MethodSimmer over medium-low heat for 45-60 minutes on low; until all the liquid is absorbed and the rice is fully cooked.Check the dolma frequently to avoid burning them on the bottom.When rice is completely cooked but not overdone, turn off the heat, leave the lid on, and allow the dolma to rest for 15 minutes.
When the dolma are fully cooked and rested, drizzle 2 tablespoons of olive oil over the top of them and use a pastry brush distribute it evenly. The olive oil not only improves their appearance, but it also helps to keep them moist for longer.
Dolma with meat can be made up to two days ahead of time. Store covered in an air-tight container in the refrigerator.Dolma may be served cold, or rewarmed the microwave. They may also be rewarmed in a low oven (200°-225°F) for 5-8 minutes. This recipe is loosely based on traditional Greek dolma, with influences from both Lebanese and Armenian recipes.