Hazaragi Stuffed Grape Leaves (Dolma-e Angoor)
Dolma-e Angoor, also known as Hazaragi Stuffed Grape Leaves, is a traditional dish from Hazaragi Cuisine. These grape leaves are filled with a flavorful mixture of rice, herbs, and spices, creating a delicious and aromatic appetizer or main course.
Ingredients
- 1 jar of grape leaves, drained and rinsed
- 1 cup of long-grain rice
- 1 onion, finely chopped
- 1/4 cup of fresh dill, chopped
- 1/4 cup of fresh mint, chopped
- 1/4 cup of olive oil
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- Salt and pepper to taste
- 2 cups of vegetable broth
Instructions
- Rinse the grape leaves under cold water and set aside to drain.
- In a bowl, mix together the rice, onion, dill, mint, olive oil, cumin, coriander, salt, and pepper.
- Place a grape leaf on a flat surface, shiny side down. Place a small spoonful of the rice mixture in the center of the leaf.
- Fold the bottom of the leaf over the filling, then fold in the sides, and roll it up tightly into a small cylinder.
- Place the stuffed grape leaves in a large pot, seam side down, and pour the vegetable broth over them.
- Cover the pot and cook over medium heat for 45 minutes, or until the rice is tender and the grape leaves are cooked.
- Remove from the heat and let the dolma cool before serving.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 25g
- Protein
- 3g
- Fat
- 4g
Supplies
Large pot
Tools
Spoon Knife
Serving suggestions
Serve the Dolma-e Angoor with a side of yogurt or a squeeze of lemon juice.
Tips & tricks
For a time-saving option, you can use pre-cooked rice for the filling mixture.
Cost
$15