Traditional Greek Dolma Recipe – Stuffed Grape Leaves in 45 Minutes

Traditional Greek Dolma Recipe – Stuffed Grape Leaves in 45 Minutes
Authentic Greek dolma recipe with rice and herb filling wrapped in tender grape leaves. Easy step-by-step instructions for perfect stuffed grape leaves every time.

———————————————————————————————————–
Facebook: https://www.facebook.com/ahmed.benattia101/
Instagram: https://www.instagram.com/ahmed_benattia/

———————————————————————————————————–

Traditional Greek dolma recipe. Stuffed grape leaves in 45 minutes. Ingredients: filling. One cup long grain rice. One large onion, finely chopped. 1/4 cup olive oil. 2 tablespoons pine nuts. 2 tablespoons fresh dill, chopped. 2 tablespoons fresh mint, chopped. 1 tbsp fresh parsley, chopped. One teaspoon salt. Half teaspoon black pepper. and 1/4 cup lemon juice. Assembly: 30 to 40 grape leaves, jarred or fresh. Two cups chicken or vegetable broth. 2 tablespoons olive oil and lemon wedges for serving. Instructions: Sauté onion and olive oil until soft. Add rice, pine nuts, herbs, salt, and pepper. Cook 5 minutes. Add 1 cup water. Simmer until rice is half cooked, 10 minutes. Prep leaves. If using jarred leaves, rinse and pat dry. If fresh, blanch in boiling water for 2 minutes. Stuff. Place one tablespoon filling at base of each leaf. Fold sides over. Roll tightly from base to tip. Cook. Arrange dolma seam side down in pot. Add broth and olive oil. Cover with plate to weigh down. Simmer 25 to 30 minutes. Serve. Cool slightly. Drizzle with lemon juice. Serve warm or at room temperature. Tips: Don’t over stuff. Rice expands during cooking. Roll tightly but not too tight to prevent bursting. Can be made vegetarian with vegetable broth. Prep 30 minutes. Cook 45 minutes. makes 30 to 40 pieces.