This Stuffed Grape Leaves Recipe has ground beef, lemon, herbs, and other delicious ingredients for a great addition to any appetizer platter!
Ingredients
1lbjar of grape leaves
1/4cupolive oil
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
1lb80/20 ground beef
1/2cupchopped parsley
1cuprice rinsed under running water for 1 minute
2cupsfiltered water
1/2cupfreshly squeezed lemon juice
salt
Instructions
Boil the grape leaves for 5 minutes, then drain. This softens the grape leaves and make them easier to roll. Set aside.
Heat the olive oil in a pot over medium heat, and add the onions with 1/4 tsp of salt. Cook for 10 minutes to soften.
Add the walnuts, dill, lemon zest, and saffron. Increase the heat to medium high, and add the beef with 1/2 tsp salt. Cook the beef for 5 minutes until fully browned and cooked through.
Add the chopped parsley, rice, water, and another 1/2 tsp 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 each finished piece into the bottom of a large 12" pot. Repeat with the remaining filling and pack the grape leaves snugly together in a single layer. It's okay if the pot fills up and you need to do a second layer, 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.
Remove from the pot from the heat, and ideally let the stuffed grape leaves sit for about 30 minutes to an hour. This allows the flavors to meld and the brightness of the lemon to soften.
Do not let the dolmas sit out for more than a couple hours. Store in the fridge.
Notes
Storing leftovers: Keep in an airtight container in the fridge for up to 5 days.Freezing: Store in an airtight container for up to 2 months. Thaw overnight in the fridge before serving.Brown rice: I do not recommend using brown rice here, as the cooking requirement and the texture are both very different.