⏳ Yield & Time

Yield: 4 servings servings

Preparation Time: 30 minutes

Cook Time: 65 minutes

Total Time: 95 minutes

🍽 Ingredients

• 1 cup Long-grain white rice
• 1 Medium onion, finely chopped
• 1/2 cup Fresh parsley, chopped
• 1/4 cup Fresh mint, chopped
• 1 teaspoon Ground cumin
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• About 30 Grape leaves (fresh or jarred)
• 1 1/2 cups Water
• 1/2 cup Vegetable broth
• 1/4 cup Olive oil
• 1/4 cup Lemon juice
• 1/2 cup Hummus

📖 Instructions

1. First, prepare the rice: Rinse 1 cup of long-grain white rice under cold water until the water runs clear. Set aside. This removes excess starch and helps prevent the rice from getting gummy.
2. Next, make the dolma filling: In a large bowl, combine the rinsed rice with 1 finely chopped medium onion, 1/2 cup of chopped fresh parsley, 1/4 cup of chopped fresh mint, 1 teaspoon of ground cumin, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well. Don't be shy with the herbs; they add so much flavor!
3. If using fresh grape leaves: Bring a large pot of water to a boil. Gently blanch the grape leaves for about 30 seconds to soften them and make them easier to work with. Immediately transfer them to a bowl of ice water to stop the cooking process. Drain well.
4. Prepare the grape leaves: Whether you're using fresh or jarred leaves, lay them out on a clean surface, shiny side down. The leaves should be pliable and easy to work with.
5. Assemble the dolmas: Place about 1-2 tablespoons of the rice mixture into the center of each grape leaf. Fold the bottom of the leaf over the filling, then fold in the sides. Roll it tightly from the bottom to the top, like a little burrito.
6. Arrange the dolmas in a baking dish. I like to use a shallow baking dish so everything cooks evenly. Gently tuck the dolmas snuggly together to make sure the filling stays inside the leaves.
7. Prepare the cooking liquid: In a small saucepan, combine 1 1/2 cups of water, 1/2 cup of vegetable broth, 1/4 cup of olive oil, and 1/4 cup of lemon juice. Stir to combine.
8. Pour the cooking liquid over the dolmas. Make sure the dolmas are mostly submerged in the liquid, preventing the leaves from drying out. You might need to adjust the amount of liquid depending on how many dolmas you're making.
9. Cover the baking dish with foil or a lid, and bake in a preheated oven at 350°F (175°C) for about 1 hour and 15 minutes, or until the rice is tender and the leaves are soft and pliable. Check for doneness after an hour and add a bit more water if needed.
10. While the dolmas are baking, prepare the hummus. This can be a store-bought or homemade—your choice! If making your own hummus, you'll want to start that about an hour before you plan on serving.
11. Once the dolmas are cooked, carefully remove them from the oven and let them cool slightly before serving. Gently arrange them on a platter, and serve warm with a generous scoop of hummus. Enjoy!

📝 Notes

• For extra flavor, you could also add a pinch of cinnamon to the rice filling.
• Don't overfill the grape leaves, or they might burst during cooking.
• If you find that the leaves are difficult to roll, simply overlap the edges and use a toothpick to secure them.
• Feel free to use other herbs, spices, or ingredients, like finely chopped nuts. Experiment!