Dolma — Stuffed Grape Leaves

Cooking method

1. Step 1:

   

   How do you make dolma in grape leaves? First, prepare the ingredients for the filling. Use any ground meat you like: pork, beef, or a blend. I'm using beef. Thaw it ahead of time if needed. Use any rice you prefer — long-grain, short-grain, or parboiled — as long as it isn't broken/cracked rice.

2. Step 2:

   

   Rinse the rice under running water until it runs clear, then boil it until half-cooked (al dente). The rice-to-water ratio should be 1:3 to 1:4. Drain the rice in a colander and let it cool. It should be fluffy, not mushy.

3. Step 3:

   

   Wash the parsley and cilantro, pat them dry, and finely chop.

4. Step 4:

   

   In a bowl, combine the ground meat, rice, and chopped herbs. Add the cumin, salt, and pepper. You can also use a ready-made dry seasoning blend for meat.

5. Step 5:

   

   Mix the filling thoroughly.

6. Step 6:

   

   Now get the rest of the dolma components ready. Brined grape leaves are a must — there's no substitute. Use any broth you like: beef, chicken, or vegetable. Or just use plain boiled water.

7. Step 7:

   

   Pat the brined grape leaves dry.

8. Step 8:

   

   Lay one grape leaf on a flat plate, glossy side down, and smooth it out. Use only whole leaves for the dolma. Set any torn ones aside — you'll need them later.

9. Step 9:

   

   Put a little filling on the wide part of the leaf. It's easiest to shape the filling into a small oval log first, then wrap it.

10. Step 10:

    

    Roll the leaf into a little bundle, tucking in the sides as you go. Thanks to the leaf's shape, the rolls hold together and the filling stays hidden. Make sure each one is wrapped this way.

11. Step 11:

    

    Roll up all the remaining bundles the same way. As I wrapped them, I realized that rolling dolma in grape leaves is far more pleasant than making cabbage rolls — even though there are a lot of little bundles to wrap.

12. Step 12:

    

    Line the bottom and sides of your cooking pot — a Dutch oven or heavy-bottomed pot — with the leftover torn leaves.

13. Step 13:

    

    Arrange the rolled bundles on top of the leaves.

14. Step 14:

    

    Set a small plate or saucer on top of the rolls. This keeps them from bobbing around as the liquid boils and slows the water from evaporating.

15. Step 15:

    

    Pour the broth into the pot so it fully covers the dolma. Simmer over low heat for about 40–50 minutes. Adjust the exact time to your stove. After 30 minutes, taste the liquid and add more salt if needed. Take the finished dolma off the heat and let it rest for 10 minutes. In that time, some of the broth soaks into the leaves and the filling turns even juicier.

16. Step 16:

    

    It's indescribably delicious! Enjoy!