Tomato and Dill–Stuffed Grape Leaves (Dolmas)
Yields about 2 dozen dolmas
Per 4 stuffed leaves
3 scallions, chopped
1 tomato, diced small
1⁄4 cup olive oil, divided
1 cup uncooked rice
1⁄2 cup water
1⁄2 teaspoon salt
1 tablespoon chopped fresh dill
1 teaspoon dried parsley
1 tablespoon chopped fresh mint
40 grape leaves
Water for boiling
2 tablespoons lemon juice
Heat scallions and tomato in 2 tablespoons olive oil for 2 minutes, then add rice, water, salt, dill, parsley, and mint. Cover and cook for 5 minutes. Remove from heat and cool.
Place about 2 teaspoons of the rice filling in the center of a grape leaf near the stem. Fold the bottom of the leaf over the filling, then fold in the sides, and roll. Continue with each grape leaf.
Line the bottom of a pan with extra or torn grape leaves to prevent burning. Add wrapped and filled leaves, then add enough water just to cover the dolmas. Add remaining 2 tablespoons olive oil and bring to a slow simmer.
Cook for 20 minutes. Drizzle with lemon juice just before serving.
In a Hurry?
Mix together some leftover rice with vegan pesto for the filling. Wrap, simmer just a few minutes, and eat!