Dolma (uyghur Stuffed Grape Leaves)
Dolma is a traditional Uyghur dish from Xinjiang, consisting of grape leaves stuffed with a flavorful mixture of rice, meat, and spices. This dish is popular in Uyghur cuisine and is often served as an appetizer or main course.
Ingredients
- 1 jar grape leaves, rinsed and drained
- 1 cup long-grain rice
- 1/2 lb ground lamb or beef
- 1 onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup pine nuts
- 1/4 cup olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- 2 cups chicken or vegetable broth
Instructions
- Prepare the filling by combining the rice, ground meat, onion, parsley, dill, pine nuts, olive oil, cumin, coriander, cinnamon, salt, and pepper in a bowl.
- Place a grape leaf on a flat surface, shiny side down. Place a small amount of the filling in the center of the leaf and fold the sides over the filling, then roll it up tightly.
- Repeat with the remaining grape leaves and filling.
- Arrange the dolmas in a large pot, seam side down, and pour the broth over them.
- Cover the pot and cook over low heat for 1 hour, or until the rice is tender and the dolmas are cooked through.
- Remove from the heat and let the dolmas cool slightly before serving.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 15g
- Carbohydrates
- 30g
- Fat
- 8g
Supplies
Large pot
Tools
Knife Cutting board Bowl
Serving suggestions
Serve the dolmas with a dollop of yogurt or a squeeze of lemon juice for a refreshing contrast to the rich flavors.
Tips & tricks
To make vegetarian dolmas, simply omit the meat and increase the amount of rice and vegetables in the filling.
Cost
$15