Welcome to the wonderful world of Dolma! This iconic dish, with roots stretching across the Middle East, the Caucasus, and the Mediterranean, is the epitome of comfort food. At its heart, dolma consists of tender grape leaves wrapped around a flavorful filling. Our version features a savory mix of minced meat, aromatic basmati rice, and a colorful medley of finely diced vegetables. This not only adds a delightful sweetness and texture but also makes the filling incredibly juicy and rich. Get ready to create a dish that's perfect for a family dinner or a festive gathering!
Dolma with minced meat, rice, and vegetables
Ingredients for Dolma with Minced Meat, Rice, and Vegetables
- 500 g minced meat (beef, lamb)
- 1 onion
- 1 carrot
- 1 red bell pepper
- a bunch of cilantro
- 120 g basmati rice
- grape leaves
- salt, pepper, adjika (a spicy chili paste), spices
How to Make Dolma with Minced Meat, Rice, and Vegetables
Add finely diced onion to the chilled ground beef.
Remove the seeds, cut away the membranes, and dice the flesh into very small cubes.
Finely chop a bunch of cilantro.
Let’s prepare the filling. To the chilled ground beef, add one finely diced onion. You can also grate the onion if you don’t mind a few tears.
Cut the red bell pepper in half. Remove the seeds, trim away the membranes, and dice the flesh into very small cubes. Add the diced pepper to the minced meat and onion.
Finely chop a bunch of cilantro. Add 2-3 tablespoons of finely chopped cilantro to the filling. If cilantro isn’t your favorite herb, you can replace it with parsley or celery.
Grate a fresh carrot.
Rinse the rice with cold water and add it to the other filling ingredients.
Mix the filling thoroughly.
Grate a fresh carrot. Add the grated carrot to the other ingredients.
Rinse the rice with cold water and add it to the filling with the other ingredients. This recipe uses basmati rice, which is very aromatic.
Season the filling with salt and pepper to your taste. Add your favorite spices; I add 1 teaspoon of khmeli-suneli (a traditional Georgian spice blend) and a bit of spicy adjika (a spicy chili paste). Mix the filling thoroughly. You can add half a glass of cold water or cold meat broth to make mixing easier, but don’t make the filling too wet!
You can wrap the filling in either fresh or preserved grape leaves.
You can use either fresh or preserved grape leaves for wrapping. Pour water into a large pot and bring it to a boil. Add the preserved leaves, boil for 3 minutes, then drain the water.
Fold the edges of the leaf over the filling and roll it into a small roll.
Arrange the dolma in a wide pot.
Pour in hot water so that the contents of the pot are completely submerged.
Place about 30g of the filling on the rough side of the leaf, near the edge. Fold the sides of the leaf over the filling, then roll it up into a small, tight parcel. Continue this process until all the filling is used. I usually make 5-6 pieces per serving, but appetites can vary.
Arrange the dolma (a dish of stuffed grape leaves popular in Middle Eastern and Mediterranean cuisine) snugly in a wide pot. I usually end up with two layers; a single layer would require a very wide pot.
Pour in enough hot water to completely cover the contents of the pot. Place a plate on top to act as a weight. If you used preserved leaves, add only a small amount of salt to the water to avoid making the dish too salty. Cook on low heat for 40-50 minutes after it comes to a boil.
Serve the dolma with yogurt or low-fat smetana, or prepare a light sauce with herbs and vegetables based on cultured dairy products.
Serve the dolma with yogurt or low-fat smetana (a type of Eastern European sour cream), or prepare a light sauce with herbs and vegetables using cultured dairy products as a base.
And there you have it—perfectly cooked, aromatic dolma ready to be enjoyed! This dish is traditionally served warm, often accompanied by a cool, creamy sauce. A simple dollop of plain yogurt or smetana (a type of Eastern European sour cream) is classic, but feel free to create your own sauce with garlic, fresh mint, or dill. Don't hesitate to make a large batch, as dolma tastes even better the next day! We hope you enjoy this taste of tradition and feel inspired to share it with your loved ones.
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