Dolma (stuffed grape leaves)

Ingredients

• 1 jargrape leaves in brine
• 95 g (½ cup)jasmine rice, washed and drained
• 170 g (6 oz)minced beef or lamb
• 80 g (½ cup)yellow onion, finely chopped
• about 5 g (¼ cup)fresh mint, finely chopped
• about 4 g (¼ cup)fresh dill, finely chopped
• about 4 g (¼ cup)fresh parsley, finely chopped
• 3 clovesgarlic, finely chopped
• 1 tablespoonkosher salt
• 1 tablespoontomato purée
• ½ teaspoonground cumin
• ½ teaspoonground black pepper
• ¼ teaspoonground allspice
• ¼ teaspoonground cinnamon
• 45 ml (3 tablespoons), dividedextra-virgin olive oil
• 60 ml (¼ cup)fresh lemon juice
• 180 ml (¾ cup)low-sodium chicken stock
• 245 g (1 cup)Greek-style yoghurt
• 30 ml (2 tablespoons)extra-virgin olive oil
• about 2 g (2 tablespoons)fresh dill, finely chopped
• 15 ml (1 tablespoon)fresh lemon juice
• 1 clovegarlic, grated
• ½ teaspoonkosher salt

Instructions

1. 1

   Rinse the leaves

   Take the grape leaves out of the jar and choose 24 medium or large whole leaves. Slightly torn leaves are suitable, but set aside any with large rips that would not contain the filling. Rinse them several times in cold water to remove excess brine, then set aside.

2. 2

   Mix and roll

   In a large bowl, combine the rice, meat, onion, herbs, chopped garlic, salt, tomato purée, spices and 1 tablespoon of the olive oil. Mix by hand until evenly combined. Lay a grape leaf rough side up on a cutting board, with its stem end facing you. Put about 2 tablespoons of filling near the bottom and shape it into a short log about 8 cm (3 inches) long. Fold in the sides and roll tightly upwards, leaving the seam underneath. Repeat with the remaining leaves and filling.

3. 3

   Load the cooker

   Add 1 tablespoon of the olive oil to the rice-cooker pot and swirl it to coat the base. Arrange the dolma seam-side down in snug layers, without packing them too tightly; expect three to four layers. Drizzle the remaining 1 tablespoon of olive oil over the dolma, then add the lemon juice and stock. Set a small flat plate no more than 15 cm (6 inches) in diameter directly on top to keep the rolls submerged. Set the cooker to CUSTOM for 1 hour 45 minutes.

4. 4

   Make the sauce

   While the dolma cook, whisk all the lemon yoghurt sauce ingredients together in a bowl until smooth. Refrigerate the sauce until serving.

5. 5

   Serve the dolma

   When the cooking cycle finishes, transfer the dolma to a rimmed platter. Spoon some cooking broth over the top, and serve with the lemon yoghurt sauce on the side.

What are dolma?

Dolma is a name used across the eastern Mediterranean and neighbouring regions for vegetables or leaves filled with a savoury mixture. Grape-leaf versions are often wrapped around rice, herbs and sometimes meat, with local recipes varying from kitchen to kitchen.

Here, minced meat joins rice and fresh herbs, while cumin, allspice and cinnamon give the filling a gently warm flavour. Cooking the rolls in lemon juice and stock adds a tangy, savoury finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 80 calories, 4g protein, 5g carbs, 6g fat.

The rice supplies most of the carbohydrate, while the minced meat and Greek-style yoghurt contribute protein. Olive oil, meat and yoghurt account for much of the fat; the herbs, leaves and lemon add flavour, but the brined leaves and added salt make sodium worth noting. Pair a serving with a generous salad or other vegetables for a more balanced plate.

Choosing and preparing the leaves

Whole leaves: Choose 24 medium to large leaves that can wrap around the filling without gaps. Slight tears are fine, but leaves with large rips may let the mixture escape.

Brine: Rinsing the leaves several times in cold water reduces the salty brine clinging to them. This matters because the filling and sauce are also seasoned.

Building the filling

Rice and meat: The washed, drained jasmine rice and minced meat are mixed together raw, so the filling cooks inside each roll. Mixing by hand helps distribute the ingredients evenly without needing to cook them first.

Fresh herbs: Mint, dill and parsley bring a fresh, aromatic note to the richer meat and spices. Keep the herbs finely chopped so they are spread throughout the filling.

Rolling them neatly

Filling size: About 2 tablespoons per leaf makes a short log around 8 cm long. Keep it near the stem end and fold the sides in before rolling upwards.

Seam underneath: Roll firmly enough to hold the filling in place, but do not stretch or tear the leaf. Placing each roll seam-side down helps it stay closed as the cooker is loaded.

Cooking in the rice cooker

Snug layers: Arrange the rolls in three to four layers, close enough to support one another but not so tightly that they are crushed. The oil coating on the pot helps prevent sticking.

Keep submerged: The small plate holds the dolma beneath the lemon juice and stock during the 1 hour 45 minute CUSTOM cycle. Use a plate no more than 15 cm across, as directed, and take care when removing it after cooking.

Checking the finish

Tender leaves: At the end of the cycle, the leaves should be soft and the rice and meat cooked through. If a roll is still firm in the centre, return it to the cooker and continue cooking before serving.

Cooking broth: Spoon some of the liquid from the pot over the platter. It carries the lemony, savoury cooking flavours and can also be used for dipping.

Serving with lemon yoghurt

Cool, tangy sauce: Whisking the yoghurt with olive oil, dill, lemon, garlic and salt gives the warm rolls a creamy, bright accompaniment. Keep it chilled until the dolma are ready.

On the plate: Serve the dolma with the sauce and cooking broth on the side. A simple salad or extra vegetables make a fresh contrast to the rice-and-meat filling.

Recipe notes & tips

• Rinse the brined leaves several times in cold water before filling them.
• Drain the washed rice well so the filling is not unnecessarily wet.
• Keep each filling portion to about 2 tablespoons for manageable rolls.
• Leave the dolma snug but not crushed when arranging the layers.
• Serve some of the cooking broth alongside the sauce for dipping.

Variations

• Use lamb: Choose minced lamb instead of beef for a richer filling.
• Adjust the herbs: Use the same total amount of herbs but vary the balance of mint, dill and parsley.
• Add more lemon: Serve with extra lemon juice at the table for a sharper finish.
• Make it meat-free: Replace the meat with additional rice and finely chopped onion, noting that the cooking time may need checking.
• Change the dip: Serve with plain yoghurt and lemon if you prefer a simpler sauce.

Common mistakes to avoid

• Using torn leaves: Large rips can release the filling; choose intact leaves and reserve only slightly torn ones.
• Skipping the rinse: Unrinsed brine can make the result overly salty; rinse the leaves several times in cold water.
• Overfilling: Too much mixture makes rolling difficult; use about 2 tablespoons per leaf.
• Rolling loosely: A loose wrap can open in the cooker; fold in the sides and keep the seam underneath.
• Packing too tightly: Crushed rolls can lose their shape; arrange them snugly without pressing them down.

How to store

Refrigerate leftover dolma and sauce separately in covered containers for up to 3 days. Reheat the dolma gently with a little of the cooking broth, until hot throughout; serve the yoghurt sauce chilled.

Frequently asked questions