Ufffffff! I’m so excited to be sharing my Dolma/Sarma (stuffed vine leaves) recipe. I just don’t know what to say about how good they tasted, I’m speechless (a rarity) but what I will say about my recipe is that each rolled Dolma is outstandingly and deliciously beautiful.
Ingredients:
1 cup of easy cook rice (add more rice if the mixture is too wet)
1 finely chopped onion
1 heaped tbs dried mint
1 1/2 tsp salt
1/2 tsp of black pepper
2 tbs tomato puree
1 tin of chopped tomatoes
Juice of 1 lemon
50ml of olive oil and extra for drizzle
Handful of fresh chopped parsley
40 blanched vine leaves
A drizzle of pomegranate molasses
A few slices of lemon for garnish
Method:
Leave aside the blanched leaves and sliced lemon but mix the rest of the above ingredients together. First, spread a couple of leaves at the bottom of the pan as this prevents the Dolmas from sticking to the base of the pan whilst cooking. Place some of the rice mixture on the top part of the leaves then fold and roll. Pack the leaves side by side in the pan ensuring they are not too tightly packed, thereby allowing a little room for expansion. Once they are layered, drizzle with olive oil and pomegranate molasses and place a heavy plate on top of the leaves to prevent the stuffed leaves from unfolding during cooking. Pour enough water to cover the plate and gently boil on a low heat until the rice is cooked (at least 40+ minutes). Enjoy my friends ☺️
