Rice dolma, or sarma as it's known in some regions, is a culinary treasure from the Middle East, offering a delightful blend of savory rice and herbs nestled within tender grape leaves. This traditional dish, often served as a comforting main course or a flavorful appetizer, boasts a rich history and a captivating taste that's both earthy and aromatic. The vibrant flavors come from a perfect combination of fresh ingredients, carefully balanced spices, and a cooking technique that unlocks the subtle sweetness of the grape leaves. Each bite offers a surprising burst of texture and taste.
This authentic recipe guides you through the process of creating your own batch of delicious rice dolma, from preparing the grape leaves to achieving the perfect balance of flavors. Ready to embark on this culinary journey and experience the magic of homemade rice dolma? Let's dive into the step-by-step instructions!
Tools Needed
- Pot
- Oven
- Knife
- Cutting board
Ingredients
- Vine leaves
- Onion: 1
- Chopped tomatoes: 1 can
- Tomato paste: 1 tablespoon
- Pepper paste: 1 tablespoon
- Olive oil
- Paprika
- Dry basil
- Spring onion
- Coriander
- Parsley
- Rice
- Salt
- Black pepper
- Lemon
Step-by-Step Instructions
Step 1. Prepare the Filling and Sauce
- Finely chop the onion.
- Combine chopped tomatoes, tomato paste, and pepper paste.
- Heat olive oil in a pan, sauté the chopped onion until golden brown.
- Add paprika and dry basil for seasoning.
- Add the sauce, reduce heat to low, and simmer for 3-4 minutes.
- Stir in fresh chopped spring onion, coriander, and parsley.
- Add rice, salt, and pepper to the sauce; mix well.
- Add fresh lemon juice to the filling. Set aside some lemon halves.
Step 2. Prepare the Vine Leaves and Fill
- Prepare the vine leaves. If using fresh leaves, blanch them in boiling water for 15-20 minutes, then drain.
- Fill each vine leaf with about one tablespoon of the rice mixture. Wrap carefully.
Step 3. Assemble and Bake
- Place the dolma in an oven-safe pot. Add a pinch of salt and 3 tablespoons of olive oil. Cover with remaining vine leaves and place lemon halves on top.
- Slowly add boiling water to almost cover the dolma.
- Bake in a preheated oven at 200 degrees Celsius (392°F) for 35-40 minutes.
Read more: Lebanese Beef Spinach Stew with Peppered Rice: A Winter Delight
Tips
- Vine leaves can be purchased from Middle Eastern supermarkets.
- Any cooking oil can be used instead of olive oil.
Nutrition
- Fat: 5-10g
- Carbs: 30-40g
- Protein: 5-7g
FAQs
1. Can I use frozen grape leaves instead of fresh?
Yes, frozen grape leaves work well. Just thaw them completely and rinse thoroughly before use. They might require a slightly longer cooking time.
2. What if I don't have all the spices listed?
Don't worry! Feel free to adapt the recipe to what you have on hand. The core flavors are rice, herbs, and lemon, so even a simplified spice blend will taste great.
3. How do I store leftover rice dolma?
Store leftover dolma in an airtight container in the refrigerator for up to 3-4 days. You can also freeze them for longer storage.
Enjoy the fruits of your labor! This authentic rice dolma recipe delivers a taste of the Middle East right to your table. Impress your friends and family with this flavorful and surprisingly easy-to-make dish.