Spicy Tomato and Rice Dolmas
Grape leaves stuffed with rice simmered in a rich, spicy tomato reduction.
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Ingredients
- 1 16oz jar Jar of grape leaves in brine
- 1 1/2 cups Long-grain white rice
- 1/2 cup Olive oil
- 1 large Yellow onion, finely diced
- 3 tablespoons Tomato paste
- 1 cup Crushed tomatoes
- 1 teaspoon Red pepper flakes
- 1/4 cup Fresh dill, chopped
- 4 tablespoons Lemon juice
- 2 cups Vegetable broth
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
Instructions
- 1
Rinse the grape leaves under cold water to remove excess brine and pat them dry.
- 2
In a large skillet, heat half the olive oil and sauté the onions until translucent and soft.
- 3
Stir in the rice, tomato paste, crushed tomatoes, red pepper flakes, salt, and pepper; cook for 3 minutes until fragrant.
- 4
Remove the rice mixture from heat and stir in the fresh dill and 2 tablespoons of lemon juice.
- 5
Place a grape leaf flat, add a tablespoon of the rice filling near the stem, fold the sides in, and roll tightly like a small cigar.
- 6
Layer the stuffed leaves seam-side down in a heavy pot, packing them closely together to prevent unfolding.
- 7
Pour the remaining olive oil, lemon juice, and vegetable broth over the dolmas until they are just submerged.
- 8
Place a heavy plate on top of the dolmas to weigh them down, cover the pot, and simmer on low heat for 45-50 minutes until the rice is tender.
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