Dolma
Ingredients
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Grape leaves: about 20 - 30 pieces (if pickled, they need to be washed and soaked first; if fresh, they need to be blanched to soften them first)
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Rice: 1 cup
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Onion: 1 (medium-sized, chopped)
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Garlic: 2 - 3 cloves (chopped)
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Tomato: 1 (chopped)
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Fresh mint: 1/4 cup (chopped)
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Fresh parsley: 1/4 cup (chopped)
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Olive oil: 2 - 3 tablespoons
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Salt: 1 - 1.5 teaspoons
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Black pepper powder: 0.5 - 1 teaspoon
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Lemon juice: 1 - 2 tablespoons
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Lemon slices (for decoration): an appropriate amount
Instructions
1. Heat 1 - 2 tablespoons of olive oil in a pan, add chopped onion and garlic, and sauté until onion is soft and transparent, about 3 - 5 minutes.
2. Add chopped tomatoes and continue to stir-fry for 2 - 3 minutes until the tomatoes are juiced.
3. Add rice and stir well to coat the rice with the onion and tomato juices.
4. Add chopped mint, parsley, tea seasoning, salt and black pepper, stir well, and turn off the heat.
5. Take a grape leaf, with the smooth side down and the convex side of the veins facing up, and place 1 - 2 tablespoons of the filling at the bottom of the leaf (at the petiole).
6. Fold the bottom of the leaf upwards, then fold the two sides towards the middle, and finally roll up from the petiole to form a small roll. Be careful not to roll it too tightly to avoid it breaking when cooking.
7. In a large pot, spread a layer of the remaining grape leaves (to prevent the bottom from burning), and then neatly arrange the rolled grape leaves in the pot.
8. Add enough water to cover the grape leaves, add 1 - 2 tablespoons of olive oil and 1 - 2 tablespoons of lemon juice.
9. Cover the pot and simmer for 30 - 40 minutes, until the rice is cooked.
10. Carefully remove the cooked grape leaves and place on a plate. You can place a few lemon slices on top as decoration.