This stuffed grape leaves recipe, also known as Dolma, is a Mediterranean and Middle Eastern classic. The combination of tender grape leaves stuffed with a flavorful rice mixture, spices, and a touch of pomegranate syrup makes it absolutely delicious. Let’s dive into the ingredients and step-by-step instructions for this legendary dish.

Ingredients:

• 50 fresh or jarred grape leaves

• 1 tea glass (about 100 ml) of olive oil

• 3 onions, finely chopped

• 2 tablespoons tomato paste

• 1 tomato, chopped

• 2 cups (water glasses) of washed rice

• Spices:

  • Red pepper flakes (to taste)

  • Salt (to taste)

  • Red powdered pepper (to taste)

  • Cumin (to taste)

  • Black pepper (to taste)

  • Dried mint (to taste)

• 4.5 cups (900 ml) of cold water

• Pomegranate syrup (for drizzling)

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Instructions:

Step 1: Prepare the Grape Leaves

1. Blanch the Grape Leaves:

   • If using fresh grape leaves, blanch them in boiling water for 2-3 minutes to soften them. Drain and set aside.

   • If using jarred grape leaves, rinse them well under cold water to remove excess salt, and set aside.

Step 2: Prepare the Filling

1. Sauté the Onions:

   • In a large pan, heat half of the olive oil over medium heat. Add the chopped onions and sauté until they become soft and translucent (about 5-7 minutes).

2. Add Tomato Paste and Tomatoes:

   • Stir in the tomato paste and chopped tomatoes, and cook for another 2-3 minutes until the mixture is well combined and fragrant.

3. Add the Rice:

   • Add the washed rice to the pan and stir to coat it with the onion and tomato mixture.

4. Add the Spices:

   • Season the rice mixture with red pepper flakes, salt, red powdered pepper, cumin, black pepper, and dried mint (adjust the amount of each spice to your taste).

5. Cook the Filling:

   • Pour in 2 cups of water and stir. Cook the rice mixture on medium heat until the water is absorbed (about 10 minutes), but the rice should still be firm (half-cooked). Remove from heat and let it cool slightly.

Step 3: Roll the Grape Leaves

1. Place a Grape Leaf on a Flat Surface:

   • Lay one grape leaf flat on a clean surface, with the veined side facing up and the stem end closest to you.

2. Add Filling:

   • Place about 1 teaspoon of the rice mixture in the center of the leaf near the stem end. Fold the sides of the leaf over the filling, then roll it tightly from the stem end to the tip, like a small burrito.

3. Repeat:

   • Repeat the process for the remaining grape leaves and rice mixture, rolling each leaf tightly to secure the filling.

Step 4: Cook the Stuffed Grape Leaves

1. Layer the Grape Leaves in a Pot:

   • Arrange the rolled grape leaves seam-side down in a large pot. Place them close together to prevent them from unraveling during cooking.

2. Add Water and Olive Oil:

   • Pour 2.5 cups (500 ml) of cold water over the stuffed grape leaves. Drizzle with the remaining olive oil and cover the grape leaves with a heatproof plate to keep them submerged during cooking.

3. Cook:

   • Cover the pot with a lid and cook over low heat for about 45-50 minutes, or until the grape leaves are tender and the rice is fully cooked.

Step 5: Final Touches

1. Remove from Heat:

   • Once cooked, remove the pot from the heat and allow the grape leaves to cool slightly.

2. Drizzle with Pomegranate Syrup:

   • Drizzle the stuffed grape leaves with pomegranate syrup for a tangy and sweet flavor that complements the savory filling.

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Serving:

• Serve the stuffed grape leaves warm or at room temperature. They make a fantastic appetizer or main course and pair well with yogurt or a fresh salad.

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Conclusion:

This legendary stuffed grape leaves recipe is packed with flavor, thanks to the aromatic spices and the finishing touch of pomegranate syrup. Whether you’re making it for a special occasion or to enjoy at home, this dish is sure to impress. Prepare a batch, and you’ll find yourself coming back for more!