This Stuffed Grape Leaves Recipe has ground beef, lemon, herbs, and other delicious ingredients for a great addition to any appetizer platter!
1lbjar of grape leavesrinsed and drained
1cupchopped yellow onion
1/4cupchopped walnutsor pine nuts
1/2cuppacked chopped dill
zest of 1 lemon
about 20 threads of saffronno need to count it exactly
1lb90/10 ground beef
1cuprice + 2 cups water
1/2cupfreshly squeezed lemon juice
Boil the grape leaves for 5 minutes, then drain. This softens the grape leaves and make them easier to roll.
Heat the olive oil in a pot over medium heat, add the onions with 1/4 tsp of salt, and cook for 10 minutes to soften. Add the walnuts, dill, lemon zest, saffron, and stir it in. Bump the heat up to medium high, and add the beef with 1/4 tsp salt. Cook the beef for 5-8 minutes until fully browned and cooked through. Add the chopped parsley, rice + water, and another 1/4 tsp of salt. Cover the pot with a lid and cook for about 20 minutes until the water has been absorbed. The rice should be al dente but not completely cooked. Remove the pot from the heat.
Place a spoonful of filling into each grape leaf, and roll it up by bringing up the bottom, folding over the sides, and rolling it like a burrito. Place the stuffed grape leaf in the bottom of a pot. Repeat with the remaining filling and pack the grape leaves snugly together in a single layer. If your stuffed grape leaves must overflow into a second layer, that’s fine, just try to keep them tightly together so they don’t roll open during the final cooking. Pour over the freshly squeezed lemon juice and simmer on low heat, covered, for 30 minutes. You’re done with cooking! Note that if you taste a dolma right now, it will taste extremely lemony. This lemon flavor will dissipate in the next hour or so, so let the dolmas sit in the fridge for a few hours before eating. Enjoy!