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Stuffed Grape Leaves with Lamb and Rice Filling

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PREP TIME
45 min
COOKING TIME
45 min
TOTAL TIME
90 min
SERVINGS
8 servings
Snack Greek
Stuffed Grape Leaves with Lamb and Rice Filling
Ingredients
  • 1/2 pound ground lamb
  • 1/2 cup uncooked long grain rice
  • 1/4 cup olive oil
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon dried currants
  • 1 tablespoon pine nuts
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon dried oregano
  • 1 large egg
  • 1 (16 ounce) jar grape leaves
  • 1 tablespoon olive oil
  • juice of one lemon
  • 4 cups hot chicken broth
  • 2 teaspoons olive oil, or as desired
Instructions
1
Combine ground lamb, rice, 1/4 cups of olive oil, chopped mint, currants, pine nuts, salt, pepper, cumin, cinnamon, oregano, and egg in a bowl. Mix everything together thoroughly using a fork until well combined. Cover the bowl with plastic wrap and refrigerate until you're ready to use it.
2
Carefully unroll grape leaves on a work surface, making sure the smooth side is facing down. Rinse them under cold running water to remove excess brine, then drain the leaves thoroughly. Set aside any broken or imperfect leaves that you can use to line your pot.
3
Place a grape leaf on the work surface with its smooth side facing down and its ribs pointing upwards. Place about a rounded tablespoon of the lamb-rice mixture near the bottom-center of the grape leaf. Fold over the bottom sections of the leaf, followed by the sides, and then roll it into a firm cylinder shape. Be gentle when rolling so that the leaves don't burst when they cook.
4
Drizzle 1 tablespoon of olive oil into your pot; line the bottom of the pot with a layer or two of reserved grape leaves. Arrange dolmas along the sides of the pot, then work your way towards the center to cover the bottom. Leave some space between dolmas for them to expand, but make sure they're close enough to hold their shapes when cooking. If necessary, stack another layer on top of the first so that all dolmas fit comfortably. Pour in lemon juice and 2 teaspoons of olive oil.
5
Place a small plate on top of the dolmas, followed by a larger plate to weigh them down and prevent shifting. Pour in hot chicken broth and bring the mixture to a simmer, uncovered, over medium-high heat. As soon as the liquid is heated through and starting to bubble (2-4 minutes), reduce heat to low, cover the pot, and cook for 35 minutes. Remove the plates and check on the dolmas. They should look a bit puffed up, and a fork should pierce them easily. If not quite done, continue cooking without the weights: cover the pot and simmer until the rice is tender, 10-15 minutes longer.
6
Serve dolmas warm or chilled. Garnish with curls of lemon zest, if desired.