Ingredients
- 1 jar grape leaves
- 3 onion
- 1 tsp salt
- 3 tbsp olive oil
- 1 C rice
- 1/2 bunch parsley
- 2 tsp allspice
- 1 tsp dill
- 2-3 tbsp tomato paste
- 1 tsp red pepper flakes
- 2 tsp black pepper
Instructions
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Leaves are bundled in the jar. Boil water, put one bundle in the water and boil for 3-4 minutes. Place in colander to drain. Repeat for all bundles and put aside to drain and cool.
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More onion, the better! Three onions, diced into very small pieces, stir fry with olive oil (~tea glass-full) and salt. Add ½ tbsp sugar. Rinse one big glass of rice (+ a little extra) and add to pan, let fry with oil for 1 minute, then add ½ glass of water until it is all absorbed. Turn off heat and add ½ lemon. Add allspice, parsley, dill, “a little bit” tomato paste, red pepper flakes, and black pepper to the mix.
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Assemble the dolma.
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In the cooking pot, add thinly sliced ½ lemon and ¾ glass of water (water should cover about 3” from bottom of pot). Arrange the dolma tightly over the lemon/water. Once all are placed, cover dolma in the pot with holey leave and weigh down with a heavy plate. Boil the water, then turn down until just above simmer (1 - 1.5 hrs).