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dolmas recipe

Date: Sun, 30 Jul 1995 11:01:59 -0700
 From: asha@hopf.dnai.com (Asha Dornfest)
 Last night I had a craving for greek food.  Here is the result...dolmas.
 For a long time I was intimidated by the seemingly complicated nature of the
 dish, but once I made it, I realized that not only is it extremely easy
 (albeit time-consuming), the taste is worth the effort.
 If you have never had dolmas, they are a treat.  The grape leaves, sold in
 cans pickled in salt water, have a strong, sour flavor that contrasts with
 the sweet currants.  The traditional version is soaked in olive oil - this
 has none.
 They are great for pot-lucks, picnics, and appetizers.  I served them as
 part of a light dinner (dolmas, big greek salad, hummus and pita bread).
 1 bottle grape leaves 
   (I'm in California, and they are available at the grocery store here)
 1 onion, chopped
 1 cup rice (brown or white)
 3-4 tablespoons double concentrate tomato paste (to taste)
   (I use the kind in the tube.  You can sub. regular tomato paste, but you
 may need to add more.  This is a personal preference - I love the tomato
 1/2 teaspoon dried dill weed (or more to taste)
 generous handful of currants or raisins
 handful chopped parsley
 1/2 cup water or vegie stock (as necessary)
 salt and pepper
 A lemon or two
 (Optional: sub. chopped dried apricots for currants, include fresh mint, add
 walnuts or pine nuts [adds fat], add garlic if you like it, add chopped
 tomatoes, add some garbanzo or small white beans, etc. etc.)
 Place drained grape leaves in a large bowl, and cover in boiling water until
 ready to use.
 Saute onions in stock or water for 2-3 minutes.  Add rice and saute another
 2-3 minutes.  Add 1/2 c. water or stock during cooking to reduce sticking.
 Add tomato paste, parsley, dill, salt and pepper and currants, stir.  Remove
 from heat, add a squeeze of lemon juice, set aside to cool enough to handle.
 Rice will be uncooked - this is OK.  It will cook inside the dolmas.
 Using a flat surface, lay out a grape leaf, stem toward you.  Pinch off
 tough stem and discard.  Place a heaping teaspoon of filling on leaf in a
 horizontal strip.  This looks like a small amount, but it will expand during
 cooking.  Wrap leaf into a roll by folding sides over first, then rolling
 length of the leaf.  Do not roll too tightly, as the rice will expand.
 Place rolls side by side in a large, heavy pot.  You may stack them on top
 of each other as necessary.
 Once finished (you should have 50 or so dolmas), place a heatproof plate on
 top of the dolmas and press lightly.  This will keep them compacted as they
 cook.  Cover with water, and cook on low heat for 30 minutes, or until rice
 is tender.  I used white rice, I would assume brown takes about 40-45
 minutes.  Check periodically to make sure the dolmas stay covered with water.
 When cool enough to handle, remove carefully from the pot, and place on a
 single layer to cool completely (you can cool them in the frig).  Squeeze
 fresh lemon juice over the dolmas (be generous).
 Serve cold, arranged in a pile on a platter.  Squeeze lemon juice again
 before serving so they are nice and shiny.
 Serves 4-5 as part of dinner (I can easilly eat 10 at a sitting).  Serves
 8-10 as an appetizer.
 kwvegan vegan