DOLMADES (STUFFED GRAPE LEAVES WITH CURRANTS AND PISTACHIO)
Steps:
- Prepare an ice bath. Bring a large pot of water to a boil; add 1 tablespoon salt. Add the grape leaves and gently mix to separate them. Reduce the heat to simmer and cook for 10 minutes. Drain well, plunge into the ice bath and let cool for 2 minutes. Drain well again, separate and lay out on baking sheets lined with paper towels in a single layer. Remove 5 or so of the small or torn leaves and reserve for the bottom of the pan.
- Heat 1/4 cup of the oil in a medium high-sided saute pan over high heat. Add the onion, season with salt and pepper and cook, stirring, until the onion is very soft, about 5 minutes; do not allow it to color. Add the rice and cook, stirring constantly, until opaque, about 2 minutes.
- Add the stock, currants and 2 tablespoons of the lemon juice; season with salt and pepper. Reduce the heat to medium and cook, uncovered and stirring a few times, until the rice absorbs the liquid, about 7 minutes. (The rice will only be par-cooked; it will continue to cook in the leaves.) Spread the rice out on a baking sheet to cool.
- When the rice is cooled, stir in the dill, parsley, green onion, pistachios and lemon zest; taste for seasoning.
- Lay a grape leaf on a work surface shiny-side down. Scoop 1 to 1 1/2 tablespoons of the filling (depending on the size of the leaf) in your hand and lightly mold it into a log. Put the rice filling near the stem end of the leaf, fold the stem end over the filling, then fold both sides toward the middle and roll up into a cigar. Continue with the remaining leaves and filling.
- Lay the reserved grape leaves on the bottom of a small Dutch oven (this will keep the dolmades from sticking). Tightly fit the dolmades in the pan in a concentric circle, making several layers if needed. Drizzle some of the remaining lemon juice over each layer. Add enough water or stock to just come halfway up the side of the rolls (do not cover them) and drizzle with the remaining olive oil and a pinch of salt.
- Cut out a round of parchment to fit over the dolmades. Place a plate on top of the parchment and a bowl on top of the plate (to hold the rolls down while cooking). Bring to a boil over high heat, reduce to a simmer, cover the pot and cook (making sure it is simmering and not boiling), until the rice is cooked through, about 30 minutes. Remove from the heat and let sit, covered, for 10 minutes longer.
- Carefully remove the rolls to a serving dish. Serve warm, at room temperature or cold.
DOLMADES (STUFFED GRAPE LEAVES)
Provided by Tyler Florence
Categories appetizer
Time 1h40m
Yield about 30 dolmades
Number Of Ingredients 12
Steps:
- To make the filling, coat a large saute pan with 1/4 cup of the oil and place over medium heat. Add the onion, fennel and lemon zest and stir until soft, about 10 minutes. Add the pine nuts and rice, saute for 2 minutes, stirring to coat. Pour in just 1/2 cup of the chicken stock and lower the heat. Simmer until the liquid is absorbed and the rice is al dente, about 10 minutes. Scrape the parboiled rice mixture into a bowl and add the dill and parsley; season with salt and pepper. Allow to cool. Now on to the grape leaves.
- Bring a big pot of water to a simmer. Blanch the grape leaves in the hot water for 5 minutes until pliable. Drain then trim the stems and any hard veins from the leaves. Pat dry with paper towels.
- To assemble the dolmades, lay a grape leaf on a work surface, shiny-side down. Put 2 tablespoons of the rice filling near the stem end of the leaf. Fold the stem end over the filling, then fold both sides toward the middle, and roll up into a cigar ¿ it should be snug but not overly tight because the rice will swell once it is fully cooked. Squeeze lightly in the palm of your hand to secure the roll. Repeat with remaining grape leaves and filling.
- Place the dolmades in a large Dutch oven or wide deep skillet, seam-side down in a single layer. Pour the remaining cup of broth, remaining olive oil, and the lemon juice over the dolmades, the liquid should reach halfway up the rolls, add some water if necessary. Cover the pan and simmer over low heat for 30 to 40 minutes, until the dolmades are tender when pierced with a fork. Serve warm, at room temperature or cool.
Nutrition Facts : Calories 84 calorie, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 302 milligrams, Carbohydrate 8 grams, Fiber 0.5 grams, Protein 2 grams, Sugar 1 grams
DOLMADES (STUFFED GRAPE LEAVES)
This is my mother-in-laws recipe, her name is Loukretia. We can get fresh grape leaves on the market, but if you can't find them, you can use jars, they're usually preserved in vinegar so just rinse them well. Fresh leaves need to be boiled 'till tender. Don't throw away the small or torn leaves, I use them to line the bottom of...
Provided by Ann Hatzimangas
Categories Vegetable Appetizers
Time 1h10m
Number Of Ingredients 10
Steps:
- 1. Saute the chopped onions in half the olive oil. Add rice, salt, pepper, parsley, dill and spearmint. Mix well. Add half a glass of water. Cook until the water is absorbed.
- 2. The vine leaf is placed with the surface that had the stem face up with the stem facing towards you. Using a teaspoon, place a heaped spoonful in the center of the leaf. Next fold the stem end of the leaf into the center, followed by each side and finish by folding it into a cylinder.
- 3. It's best to use a large saucepan with a large surface area. Line the bottom with small, broken or left-over grape leaves and starting at the center place each stuffed leaf in a row, trying not to leave too much space between them, this avoids breakage.
- 4. Add the remaining oil, 2 cups of boiling water and the lemon juice.Place a large dinner plate on top to hold the leaves down in liquid. Bring to the boil and simmer for about 20-30 minutes until the rice is soft. Serve cold with Greek yogurt.
VEGETABLE DOLMADES
This mouthwatering vegtable dumpling recipe is from Jim Botsacos's "The New Greek Cuisine."
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 32
Number Of Ingredients 17
Steps:
- Place currants in a small heatproof bowl and add enough water to cover. Set aside to plump for about 15 minutes.
- Place a medium skillet over medium heat. Add 2 tablespoons oil, onion, and a pinch of salt. Cook stirring occasionally until translucent, about 6 minutes. Add garlic and cook, stirring with a wooden spoon, for 2 minutes. Do not let garlic and onion brown.
- Stir in pine nuts and almonds and cook, stirring constantly, for 3 minutes. Add bell pepper and cook, stirring constantly, for 2 minutes. Stir in cinnamon; season with salt and pepper to taste.
- Add rice and stir until the rice is well coated with oil, about 1 minute. Add 1 cup stock and cook, stirring constantly, until the rice has absorbed the stock, about 7 minutes. Stir in another 2 cups of stock until well blended, then fold in tomatoes.
- When the stock has reduced by two-thirds and the rice is still very firm (not quite al dente), drain the currants and fold them into the rice. Remove skillet from the heat and fold in mint, parsley, and 2 tablespoons of remaining olive oil, tossing to incorporate. Season with salt and pepper.
- Preheat oven to 350 degrees. Fill a large bowl with ice and water. Set aside.
- Fill a large pot with cold water. Add a tablespoon of salt along with 3 tablespoons lemon juice and place over high heat. Bring to a boil and then add grape leaves, 3 or 4 at a time, cook for 30 seconds. Using a slotted spoon, transfer grape leaves to the ice-water bath to stop the cooking. Then transfer to a double layer of paper towel to drain. Pat dry. Repeat process until all grape leaves have been cooked.
- Line the bottom of a large baking dish with a single layer of grape leaves (about 7). Set aside.
- Working with one grape leaf at a time, place the leaf rib side up on a flat surface. Neatly remove the stem if necessary. Place 1 teaspoon of the cooled rice mixture near the bottom (the widest part of the leaf). Fold the bottom up over the rice filling and then fold each side in and over to cover. Begin rolling the leaf over the filling to make a tight, neat roll. Place the finished roll into the grape-leaf lined dish, seam side down. Continue making dolmades until you have 32, packing them tightly into the baking dish so that the rolls will stay together.
- Combine remaining 2 cups stock, remaining 2 tablespoons lemon juice, and remaining 1/2 teaspoon olive oil in a medium saucepan over medium heat. Season with salt and pepper to taste and bring to a simmer. Remove from heat and pour the hot stock over the dolmades in the baking dish.
- Cover the dolmades with a single layer of grape leaves (another 7). Then place another smaller baking dish inside the pan to hold the dolmades firmly in place. Place the baking dish in the oven and bake until leaves are tender and filling is cooked through, 30 to 40 minutes. Remove from oven immediately drain off all liquid and discard.
- When cool, remove the top layer of grape leaves and place the dolmades on a serving platter if serving immediately. Alternatively, place in a covered container and refrigerate until ready to use. Serve at room temperature with yogurt-garlic sauce.
More about "vegetable dolmades recipes"
VEGETARIAN STUFFED GRAPE LEAVES (DOLMAS) - ALPHAFOODIE
Web Jul 21, 2020 This is a simple recipe for vegetarian stuffed grape leaves (dolmas). Filled with a stuffing made up of rice, mixed herbs, and spices, …
From alphafoodie.com
5/5 (69)Calories 283 per servingCategory Appetizer, Main
From alphafoodie.com
5/5 (69)Calories 283 per servingCategory Appetizer, Main
- For this recipe, you can use either fresh grape leaves or preserved vine leaves. If using fresh vine leaves, wash very well, and blanch with boiling water for 1-3 minutes to soften, then rinse and allow to cool completely.
- Rinse the rice thoroughly until the water is clear. Usually, it takes 3-4 rinses. This will remove the starch and keep it from becoming 'gummy'.
- Next, finely chop all the veggies and add them to a large bowl. You can do this by hand or use a food processor for a finer chop.
BEST STUFFED GRAPE LEAVES (DOLMAS) - THE MEDITERRANEAN …
Web Dec 3, 2019 How to Make Stuffed Grape Leaves (Dolmas) Step 1: Prepare the Grape Leaves We're using jarred grape leaves in brine, no cooking …
From themediterraneandish.com
4.5/5 (46)Calories 25 per servingCategory Entree
From themediterraneandish.com
4.5/5 (46)Calories 25 per servingCategory Entree
- If using jarred grape leaves as I am here, remove them from the jar and discard the brine. Rinse the grape leaves well and place them in a colander to drain. (Later in the process, you'll remove the stems before stuffing.) (See notes if using fresh grape leaves)
- Soak the rice in plenty of water for about 15 to 20 minutes or until you are able to break one grain of rice easily. Drain well.
- Prepare a heavy cooking pot and lightly brush the bottom with extra virgin olive oil. Arrange a few grape leaves in the bottom (I used the leaves that didn't look too great here and made three layers to protect the stuffed leaves from scorching later.) Top with sliced tomatoes.
DOLMADES – DELICIOUS GREEK HEALTHY DELICACY [WITH RECIPE]
Web Jan 30, 2023 Below is a recipe for the vegetarian type of dolmades to start you off. Ingredients 3 tablespoons olive oil 22 fresh vine leaves 1 …
From thefoodwonder.com
4.8/5 (14)Estimated Reading Time 8 mins
From thefoodwonder.com
4.8/5 (14)Estimated Reading Time 8 mins
10 BEST VEGETARIAN DOLMADES RECIPES | YUMMLY
Web Mar 6, 2023 olive oil, lemon, vegetable broth, fresh ground black pepper and 6 more Vegetarian Grape Leaves (Dolmades) Tori Avey salt, lemon slices, pine nuts, dill, long-grain white rice, medium onion and 9 more
From yummly.com
From yummly.com
VEGETARIAN DOLMADES - ELENI SALTAS
Web Jan 29, 2018 Instructions. Rinse the grape leaves and remove the stems. Place in a colander to drain. In a large bowl, combine rice, tomatoes, onions, mint, parsley, dill and the olive oil. Season generously with salt, …
From elenisaltas.com
From elenisaltas.com
DOLMADES (STUFFED GRAPE LEAVES) RECIPE - CHEF TARIQ
Web Oct 14, 2022 Keyword: Dolamdes, Grape Leaves, Stuffed Peppers Prep Time: 1 hour Cook Time: 1 hour 30 minutes Total Time: 2 hours 30 minutes Servings: 12 people Calories: 318kcal Ingredients 1 jar Grape Leaves …
From cheftariq.com
From cheftariq.com
GREEK STUFFED GRAPE LEAVES WITH MEAT AND RICE RECIPE …
Web 1 Jar Grape Leaves, rinsed and drained 1 lb. ground turkey (or meatloaf mix, ground beef, or ground veal) 1 1/2 cups rice, uncooked 1 sweet yellow onion, grated 2 tablespoons fresh mint, finely chopped 2 tablespoons …
From vayiaskitchen.com
From vayiaskitchen.com
PERSIAN DOLMEH RECIPE [VIDEO] - UNICORNS IN THE KITCHEN
Web Aug 5, 2019 Layer in the pot: Pour 1 tablespoon vegetable into a pot and cover the bottom with grape leaves. This is to prevent dolmeh from burning. Place the stuffed grape leaves tightly next to each other, overlapping …
From unicornsinthekitchen.com
From unicornsinthekitchen.com
DOLMAS (STUFFED GRAPE LEAVES) RECIPE - THE SPRUCE EATS
Web Jun 21, 2022 Cover the pot and simmer over medium-low heat for 1 hour (do not boil). Add water as necessary to keep grape leaves covered. The Spruce Eats / Teena Agnel. Remove the pan from the heat, uncover, …
From thespruceeats.com
From thespruceeats.com
STUFFED GRAPE LEAVES (DOLMA) - MY GORGEOUS RECIPES
Web Jun 7, 2022 Instructions. Wash the rice under cold water until the water runs clean. Finely chopped the green onions, carrot, tomatoes and parsley and mix with the rice. Season with salt, pepper and paprika. Rinse the …
From mygorgeousrecipes.com
From mygorgeousrecipes.com
BEST VEGETABLE SPRING ROLLS RECIPE (AIR FRYER SPRING ROLLS!)
Web Apr 10, 2023 Preheat your air fryer to 400 degrees Fahrenheit. While your air fryer is preheating, prepare your spring rolls. Lay out a single spring roll wrapper, oriented in a …
From savoryexperiments.com
From savoryexperiments.com
SHEET PAN ROASTED VEGETABLES - COOKING LIGHT
Web 10 hours ago Preheat oven to 450°F. Combine oil, mustard, thyme, 2 teaspoons vinegar, salt and pepper in a bowl, stirring with a whisk. Combine butternut squash, parsnips, …
From eatingwell.com
From eatingwell.com
DOLMADES | ALLRECIPES
Web Dolmades | Allrecipes This is a recipe that my aunt and uncle have been making for many years. Our entire family loves these stuffed vegetables. The recipe comes from greece …
From allrecipes.com
From allrecipes.com
DOLMA DECONSTRUCTED - THE ARMENIAN KITCHEN
Web Dec 17, 2009 Robyn calls it Dolma Deconstructed, because it breaks the traditional dolma recipe down into its basic components: vegetables, rice and meat. Here’s the deal…
From thearmeniankitchen.com
From thearmeniankitchen.com
DOLMADES | RECIPES | WW USA - WEIGHT WATCHERS
Web Fold the sides of the leaves over the filling to enclose. From the stem end, roll up the leaves, jelly-roll style. Place the dolmades seam-side down in a large skillet. Place 4 of the dill …
From weightwatchers.com
From weightwatchers.com
HOW TO MAKE DOLMADAKIA - THE GREEK DELICATESSEN
Web Nov 28, 2020 60 vine leaves, drained and rinsed 250g rice ( 1 cup) 1 cup olive oil 2 onions, finely chopped 2 cups warm water Juice of 2 lemons 2 tbsps dill, chopped 1/2 a cup …
From thegreekdeli.com
From thegreekdeli.com
DOLMADES STUFFED WITH PINE NUTS AND CURRANTS - ONE GREEN PLANET
Web Add pine nuts and currants and stir, let cook for about 2 minutes. Add dill, mint, salt, and rice and cook for about a minute. Add 3/4 cup of vegetable stock, lemon juice, and lemon …
From onegreenplanet.org
From onegreenplanet.org
DOLMA RECIPE (STUFFED GRAPE LEAVES) • UNICORNS IN THE KITCHEN
Web Aug 24, 2019 Place a plate upside down on the stuffed grape leaves and cover with a lid. Place the pot over medium high heat until the water starts simmering. Turn the heat on …
From unicornsinthekitchen.com
From unicornsinthekitchen.com
VEGETARIAN DOLMA OR DOLMADES (WITH RICE AND HERBS) - WHERE IS …
Web Feb 21, 2018 Pour the boiling water over the rice and let stand for about 5 minutes. Drain well. Return the rice to the bowl. Remove the stems from the herbs, make sure you have …
From whereismyspoon.co
From whereismyspoon.co
VEGETARIAN STUFFED GRAPE LEAVES - TORI AVEY
Web Oct 12, 2011 1 3/4 cups vegetable broth (a yellow broth is best), divided 50 large grape leaves (fresh or jarred) Salt and pepper 1/2 cup extra virgin olive oil Fresh mint leaves, …
From toriavey.com
From toriavey.com
You'll also love