Th Best Stuffed Grape Leaves

5 from 1 vote

Th Best Stuffed Grape Leaves

Delicious stuffed grape leaves (or dolmas) are filled with a tasty blend of meat, rice, onion, tomato, herbs and other flavorings. Then, they're cooked with onion rings and potatoes in a flavorful sauce.

Course: Appetizer, Main

Cuisine: Mediterranean, Middle Eastern

Keyword: stuffed grape leaves

Servings: people

Author: Layla Atik

Equipment

Ingredients

Grape Leaves

1 jar grape leaves rinsed and drained
1 pound lean ground beef or lamb
1 cup short grain rice* washed and rinsed
1 cup parsley minced (some stems removed)
1 cup cilantro (or dill) minced
1 cup onion finely minced
2-3 roma tomatoes finely minced
3-4 cloves garlic finely minced
2 Tablespoons pomegranate molasses
2 Tablespoons tomato paste
1 Tablespoon dry mint optional
1 teaspoon EACH cumin, ground coriander, smoked paprika, all spice, salt
½ teaspoon black pepper
1 large onion cut into large rings
2 small potatoes peeled and cut into rounds

For Sauce

3 cups water
¼ cup lemon juice or juice of 2 lemons
¼ cup olive oil
¼ cup tomato paste
¼ cup pomegranate molasses
3-4 cloves garlic sliced
1 teaspoon EACH cumin, all spice, salt

Instructions

Make Filling: Remove grape leaves from jar and drain. In a large bowl combine the ground beef, rice, parsley, cilantro, onion, tomato, garlic, pomegranate molasses, tomato paste, mint and spices.
Stuff: Take one leaf at a time, remove the stem and place shiny side down. Fill the leaf with about 1 tsp of stuffing in a line along the bottom where the stem was removed. Fold up the bottom sides and tightly roll upwards, folding in the sides as you roll. Repeat with remaining grape leaves until your filling mixture is finished.
Arrange: To the bottom of a deep pot, arrange the sliced onion rings then top with the potato rounds. Arrange the grape leaves on top, be sure to arrange the grape leaves tightly so they don’t open while cooking.
Sauce: Whisk all the sauce ingredients in a medium sauce pan or measuring cup and pour onto the grape leaves. The sauce should reach the top of the grape leaves. Place a heavy plate on top of the vine leaves to hold them down so the grape leaves don't float or open while cooking. Cover the pot with a tightly fitting lid.
Cook: Place the pot over high heat and bring to a boil. Once boiling, cover the pot and simmer on the lowest heat setting for 60 minutes. Be sure to add water, if it dries up. Turn off the heat and allow the grape leaves to rest in the hot pot for at least 30 minutes.
Serve: Once ready to serve, flip the pot onto a large serving plate carefully, make sure it has higher edges because a lot of broth will come out. Garnish with pomegranates, lemon, and chopped parsley if desired.

Notes

Rice: Any short grain rice works well. I prefer to use Jasmine rice but Egyptian, sushi, or short grain American rice will also work.

To store: Store in fridge in airtight container up to 4 days. Can reheat to serve or eat cold.

Nutrition