My Vegetarian Oven-roasted Dolma Recipe – Stuffed Grape Leaves

A different way to prepare vegetarian dolma or stuffed grape leaves.
In my recipe for the Dolma stuffing, I am using ingredients a little bit different from the traditionally used. You can find them listed below at the end of this video description. The most popular way to cook stuffed grape leaves is by boiling them in hot, flavored water, but my version is to half-cook the stuffing and make oven-roasted dolma. In my opinion, this method makes a much more delicious meal.

Watch the video to see how this dish is prepared, and I hope you try my recipe at home. Would love to hear your thoughts; please let me know in the comments section. If you want to support my content, please subscribe to my channel: https://www.youtube.com/channel/UCl42vdrWceZlYrOzWrsF01Q?sub_confirmation=1
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*Ingredients for the Dolma stuffing:*
1 leek, finely chopped
1 big carrot, finely chopped
400 g cultivated mushrooms finely chopped
A handful of raisins soaked in lukewarm water
350 g of rice (I used Arborio) requires 3:1 parts of water to cook completely *
1 tsp cumin
2 vegetable stock cubes
Pinch of turmeric
Olive oil
* 1 1/2 parts of the necessary water to half-cook the rice in the stuffing

Watch our video on how to preserve vine leaves on our YouTube channel @TwoAquariusintheAlps: https://youtu.be/dhix1QKSerk?si=rButLfifGvZrZANV

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