Dolmas / Dolmades (Stuffed Grape Leaves)

Name: Dolmas / Dolmades (Stuffed Grape Leaves)
Total time: 600 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 15 fresh grape leaves; 4-5 slices lime / lemon; 4-5 cups water / stock; as needed coriander leaves,; pinch of red chili flakes & slices of lime to garnish; 300 grms chicken mince; 1/3 cup rice, soaked for an hour; 1 small onion, chopped finely; 1 tsp. garlic, chopped; 1-2 green chilies, chopped; 1 tsp. pista, chopped; handful coriander leaves, chopped; 1/2 tsp. lime zest; 1/2 tsp. red chili flakes; 1 tsp. coriander-cumin powder; 1/2 tsp. garam masala powder; 1/4 tsp. turmeric powder; as per taste salt; 1 tsp. lime juice; 1 tsp. kasuri methi, crushed; 1 tbsp. mustard oil

Bethica Das @kitchen_flavours

Sharjah (UAE)

#cppassport #cppUAE - Dolmas are an exotic Middle Eastern style appetizers that is very much a part of UAE cuisine. They are simply awesome and delicious. It basically means some sort of filling or stuffing. They are traditionally stuffed with minced meat, rice, herbs and basic seasoning. These Dolmas are usually served either cold or warm with sliced lime and a drizzle of olive oil.

However, I gave a fusion touch to this recipe, by adding few Indian spices. I also made it the easier way by pressure cooking them, thus saving a lot of time. Enjoy these small bites with some mayonnaise or green chutney.

I was able to get few fresh grape leaves, which I later blanched them to make them pliable. In case you are using canned ones, then immerse them in some hot water for a couple of minutes. Then they are ready to use.

Preparing Dolmas is a little time consuming for a beginner. However, it is worth the effort. This was my first try and I simply enjoyed making them. In case you are able to lay your hands on few grape leaves, either fresh or canned, then it is a must try recipe.

These Dolmas can also serve as a light meal along with some soup and / or salad. I added our very own Indian spices like garam masala, coriander-cumin powder, turmeric powder, kasuri methi and mustard oil. This gave a nice mild flavour to these Dolmas and it turned out very yummy and comforting.

Bethica Das @kitchen_flavours

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Ingredients

8-10 minutes

3-4 servings

15fresh grape leaves
4-5 sliceslime / lemon
4-5 cupswater / stock
as neededcoriander leaves,
pinch of red chili flakes & slices of lime to garnish
Stuffing -
300 grms chicken mince
1/3 cuprice, soaked for an hour
1small onion, chopped finely
1 tsp.garlic, chopped
1-2green chilies, chopped
1 tsp.pista, chopped
handfulcoriander leaves, chopped
1/2 tsp.lime zest
1/2 tsp.red chili flakes
1 tsp.coriander-cumin powder
1/2 tsp.garam masala powder
1/4 tsp.turmeric powder
as per tastesalt
1 tsp.lime juice
1 tsp.kasuri methi, crushed
1 tbsp.mustard oil

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Steps

8-10 minutes

1

Cut off the stems of the grape leaves and blanch in hot water for 2-3 minutes. Drain well and keep aside.
2

For the stuffing - In a bowl, combine all the mentioned ingredients and keep aside.
3

Now take a leaf and place it on a plate (shiny side down & bottom side up). Put a little of the stuffing in the center.
4

Bring both the sides in and gently roll the leaf away from you. Make similar rolls with the remaining leaves and the stuffing.
5

Neatly arrange the stuffed rolls inside a pressure cooker and place the slices of lime on it.
6

Weigh it down with an inverted plate so that they don't move around while it is being cooked. Then add the water / stock. Pressure cook for 3-4 whistles. Let it cool down before opening the lid. Carefully drain the water and gently remove the prepared Dolmas / Rolls.
7

Transfer to a serving plate and garnish with coriander leaves, pinch of chili flakes and slices of lime. It can be enjoyed on its own or with some mayo / green chutney a la Indian style.