(from The New Book of Middle Eastern Food, Roden 2000)
The cold version is vegetarian, unlike its middle eastern cousin. Though called "false" dolma, these are actually the most popular!
Makes 35 or so grape leaves. Time: 1.5-2 hrs.
Ingredients:
8oz brine-preserved or fresh grape leaves
1 1/4 C long-grain rice (basmatic, etc)
2-3 tomatoes
1 lg onion or a bunch of scallions
2 T flat-leaf parsley
2 T dried mint, crushed
1/4 t gr cinnamon
1/4 t gr allspice
salt and pepper
2 tomatoes, sliced (optional)
3-4 cloves garlic
2/3 C EVOO
1 t sugar
1 lemon (or more)
Directions:
- For preserved grape leaves, put them in a bowl and desalt by pouring boiling water over them and agitate to make sure all leaves get desalted. Soak 20 mins, then change water twice w/ fresh cold water.
- Prep work: finely chop the onions and parsley; peel and chop the tomatoes and juice the lemon(s).
- Pour boiling water over the rice and stir well, then rinse under cold and drain. Mix rice with chopped tomatoes, onions, parsley, mint, cinnamon, allspice, and salt and pepper to taste.
- Stuff the grape leaves w/ this mixture: place a leaf on a place, w/ vein side up. Put a large teaspoonful of filling in the center near the stem. Fold the stem end up over the filling, then fold sides inward and foll like a little cigar (tightly). Squeeze it together lightly in your palm.
- As you stuff the grape leaves, pack them tightly in a large pan lined w/ tomato slices or grape leaves. Put in some garlic if you like.
- Mix together olive oil, 2/3 C water, sugar, and lemon juice. Pour over stuffed leaves. Add a small plate to keep them together, cover the pan, and simmer gently for 1 hour. Add water occasionally (8oz at a time) as liquid becomes absorbed.
- Serve cold.
