Dolma (Daun Anggur Isi)

Name: Dolma (Daun Anggur Isi)
Cuisine: middle-eastern
Ingredients: 500 g grape leaves (jarred, rinsed and blanched 2 min); 300 g short-grain rice (Egyptian or Calrose), rinsed; 250 g ground lamb (or beef, 20% fat); 1 large onion (150 g), finely grated; 1/2 cup fresh parsley (15 g), finely chopped; 1/4 cup fresh mint leaves (10 g), finely chopped; 1/4 cup fresh dill (10 g), finely chopped; 3 tbsp extra virgin olive oil (45 ml), plus more for pot; 2 tbsp lemon juice (30 ml); 1 tsp ground allspice (baharat); 1 tsp ground cinnamon; 1/2 tsp ground black pepper; 1 1/2 tsp salt (divided); 3 cups water or lamb broth (720 ml)

MBG-eligible

Dolma (Stuffed Grape Leaves)

Dolma (Daun Anggur Isi) — Photo: Rocky Masum This work was made by Masum-al-Hasan Rocky and released under the license(s) stated below. Please feel free to use it for any purpose as long as you credit Masum-al-Hasan Rocky as author and follow the terms of the chosen license. If you use this work outside of the Wikimedia projects, I would very much like to get a note from you. Thanks!, CC BY-SA 4.0 · wikimedia-commons

Ingredients

500 g grape leaves (jarred, rinsed and blanched 2 min)
300 g short-grain rice (Egyptian or Calrose), rinsed
250 g ground lamb (or beef, 20% fat)
1 large onion (150 g), finely grated
1/2 cup fresh parsley (15 g), finely chopped
1/4 cup fresh mint leaves (10 g), finely chopped
1/4 cup fresh dill (10 g), finely chopped
3 tbsp extra virgin olive oil (45 ml), plus more for pot
2 tbsp lemon juice (30 ml)
1 tsp ground allspice (baharat)
1 tsp ground cinnamon
1/2 tsp ground black pepper
1 1/2 tsp salt (divided)
3 cups water or lamb broth (720 ml)

Instructions

1Mix rice, meat, onion, herbs, olive oil, lemon juice, allspice, cinnamon, pepper, and 1 tsp salt in bowl; knead 3 minutes until sticky.
2Lay grape leaf shiny-side down, vein-side up; place 1 tsp filling near stem; fold sides over, roll tightly into cigar shape.
3Arrange dolma seam-side down in heavy pot in concentric circles, packing tightly; place inverted heatproof plate on top to weigh down.
4Pour water or broth over dolma until just covered; add remaining 1/2 tsp salt and drizzle olive oil.
5Bring to gentle boil, then reduce to lowest simmer; cover and cook 45-50 minutes until rice is tender and liquid absorbed.
6Remove from heat; let rest covered 15 minutes before serving warm or at room temperature with lemon wedges and yogurt.

Source: llm-generated