Armenian Dolma (Stuffed Grape Leaves)

Ingredients

• 1 jar (approx. 500g) grape leaves in brine (rinsed well to remove brine)
• 1 lb ground lamb (can substitute with beef or a mix)
• 1 cup long-grain white rice (rinsed and soaked for 30 minutes, then drained)
• 1 medium yellow onion (finely chopped)
• 1 bunch fresh parsley (finely chopped (about 1 cup packed))
• 1/3 cup fresh dill (finely chopped)
• 1/3 cup fresh mint (finely chopped)
• 1 tbsp tomato paste
• 1 tbsp garlic (minced)
• 1/2 tsp ground cumin
• 1/4 tsp ground allspice
• 3/4 tsp black pepper (or to taste)
• 1 tsp salt (or to taste, plus more for broth)
• 3 cups water (for cooking broth)
• 1/4 cup lemon juice (freshly squeezed)
• 2 cubes chicken or beef bouillon cube (optional, for enriched broth)

Instructions

1. 1

   Rinse the grape leaves thoroughly in cold water to remove the brine. Soak in fresh water for 15-20 minutes, changing the water 2-3 times. Drain and set aside.

2. 2

   In a large bowl, combine the ground lamb, soaked and drained rice, chopped onion, parsley, dill, mint, tomato paste, minced garlic, cumin, allspice, black pepper, and salt. Mix thoroughly with your hands until well combined.

3. 3

   Place a grape leaf shiny-side down on a work surface. Trim off any tough stem. Place about 1 tablespoon of the filling near the stem end. Fold the bottom over the filling, then fold in the sides, and roll tightly into a cylinder. Repeat until all filling is used.

4. 4

   Line the bottom of a heavy pot (like a Dutch oven) with a few torn or imperfect grape leaves. Pack the stuffed dolma tightly in layers, seam-side down, in the pot.

5. 5

   In a separate bowl, mix the water, lemon juice, and bouillon cubes (if using) until the cubes dissolve. Pour this broth over the dolma in the pot. Place an inverted plate on top of the dolma to keep them from moving during cooking.

6. 6

   Bring the liquid to a boil over medium-high heat, then reduce to a low simmer. Cover the pot and cook for 60-75 minutes, or until the rice is fully cooked and the leaves are tender. Check occasionally to ensure there is still liquid; add a little hot water if needed.

7. 7

   Remove from heat and let the dolma rest in the pot, covered, for 20-30 minutes before serving. They are traditionally served warm or at room temperature, often with a dollop of plain yogurt or garlic yogurt on the side.