Vine Leaf Dolma/Sarma with Rice

Instructions

1. Prepare the Filling

   • Finely chop 1 onion and mince 2 garlic cloves.

   • In a pan, heat 2 tbsp olive oil over medium heat.

   • Sauté the onion until translucent, then add the garlic and cook for another minute.

   • Stir in 200 g short grain rice, 1 tbsp tomato paste, 1 tbsp fresh parsley, 1 tbsp dill, 1 tsp mint, and 1 tsp allspice.

   • Season with salt and pepper to taste, cooking a few minutes until the rice absorbs the flavors.

   • Remove from heat and let the filling cool slightly.

2. Fill the Vine Leaves

   • Lay out 200 g vine leaves (if using fresh, blanch in boiling water for 2–3 minutes first).

   • Place about 1 tsp of the rice filling near the stem end of each leaf.

   • Fold in the sides and roll tightly, forming a cigar shape.

3. Assemble in the Pot

   • Line the bottom of a large pot with a few unused vine leaves to prevent sticking.

   • Arrange the filled vine leaves snugly in layers.

   • Slice 1 lemon and place the slices on top of the rolls.

4. Cook the Dolma

   • Pour 500 ml water over the vine leaf rolls, just enough to cover them.

   • Place a plate upside down on top to keep the rolls in place.

   • Cover the pot and simmer on low heat for 45–60 min until the rice is fully cooked and the leaves are tender.

5. Serve

   • Allow the dolma to cool slightly before serving.

   • Enjoy them warm or at room temperature, with an extra drizzle of olive oil and a squeeze of fresh lemon juice if desired!