Stuffed Grape Leaves with Beef and Rice | Dolma Recipe

Learn how to make juicy stuffed grape leaves with beef and rice using my easy, step-by-step dolma recipe. Tender, flavorful, and never dry!

►Full written recipe: https://thecookingfoodie.com/recipe/stuffed-grape-leaves-recipe/

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RECIPE
Ingredients
1.5 pounds Ground beef or lamb (read notes)
1 jar Grape leaves about 60-70 leaves
1 cup (200G) Rice uncooked, rinsed
1 Onion Large, grated
½ bunch Parsley finely chopped
¼ bunch Mint finely chopped
¼ bunch Dill finely chopped
Salt to taste
Black pepper to taste
3 tbsp Olive oil
1 lemon
¼ cup Water for the filling
water for cooking
Instructions
1. Prepare the grape leaves: Place the grape leaves in a large bowl and pour hot water over them. Let soak for 10 minutes to soften, then drain and set aside.
2. Prepare the herbs and rice: Finely chop the onion, parsley, mint, and dill. Rinse the rice thoroughly under cold water until the water runs clear.
3. Make the filling: In a large bowl, combine the ground meat, chopped herbs, onion, rice, olive oil, ¼ cup water, salt, and black pepper. Mix gently until just combined; do not overmix.
4. Stuff the grape leaves: Lay one grape leaf flat on a work surface, shiny side down. Place 1–2 tablespoons of filling in the center. Fold the sides inward, then roll tightly from the bottom up to form a compact roll. For better understanding, watch the video.
5. Arrange in the pot: Place the stuffed grape leaves seam-side down in a wide pot, arranging them tightly in layers. Add the lemon slices on top.
6. Cook the grape leaves: Cover the grape leaves with an inverted heat-proof plate to keep them from moving. Pour in enough water to just cover them. Bring to a gentle boil over medium-high heat, then reduce to medium-low, cover, and simmer for about 1½ hours, until tender and fully cooked. Add more water if needed during cooking.
7. Rest and serve: Remove from heat and let rest for 10–15 minutes. Serve hot, warm, or cold.