Dolma Recipe

About this recipe

Dolma is a fusion take on the traditional stuffed grape leaves, infusing Indian flavors with fragrant basmati rice, aromatic spices, and minced meat or veggies. This hearty dish is perfect for family dinners, combining Middle Eastern and Indian cuisine in a delightful way.

Ingredients

• 500 g Onion
• 20 g Chicken Stock
• - Mint Leaf
• 250 ml Lemon Juice Concentrate
• 1 kg Basmati Rice
• 1 Kg Kissan Tomato Puree
• - Garlic Paste
• 50 g Cumin Powder
• - Coriander Powder
• 100 g Salt
• 50 g Black Pepper
• 50 Grms Garam Masala Handmade Spices 50 Grms
• 250 ml Olive Oil

Instructions

1. 1. Rinse grape leaves thoroughly in cold water and set aside. If using jarred leaves, ensure they are not too salty by soaking them for 3-5 minutes.
2. 2. In a large bowl, mix basmati rice, minced lamb or chicken, chopped onions, garlic paste, garam masala, cumin powder, coriander powder, turmeric, salt, and pepper. Combine until well mixed.
3. 3. Place a grape leaf shiny side down on a clean surface. Add about 1 tablespoon of the filling near the stem end. Fold the edges inward and roll tightly to form a small package.
4. 4. Arrange the rolled dolmas seam side down in a deep, heavy-bottomed pot. Layer them snugly to prevent unrolling during cooking.
5. 5. Prepare a cooking liquid by mixing chicken stock with tomato puree, lemon juice, and a pinch of salt. Pour this over the arranged dolmas until they are just covered.
6. 6. Place a plate or lid over the dolmas to keep them weighed down. Cover the pot and simmer over low heat for 30 minutes until the rice and meat are fully cooked.
7. 7. Remove from heat and let the dolmas cool slightly before serving. Garnish with fresh mint leaves and a drizzle of lemon juice.