Stuffed Vine Leaves (Dolma)
Experience the flavors of Bulgaria with Boys of Cooking's Stuffed Vine Leaves (Dolma). Perfect as an appetizer or main dish, these classic vine leaves are filled with a flavorful rice and onion...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.boysofcooking.com.
Cooking tools:
- Steamer basket
- Pot
- Saucepan
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Skillet
- Wooden spoon
- Spoon
- Colander
- Kitchen towel
- Stove
- Serving platter
- Plate
- Fork
- Kitchen timer
- Paring knife
- Fine-mesh sieve
Ingredients
- 1 cup brown (or white) rice
- 1 tsp salt
- ¾ tsp dried thyme (or fresh or a mixture of oregano and thyme)
- 2 cups water, or more if your rice needs it
- 1 medium onion, peeled and chopped very finely.
- a couple glugs of olive oil
- 1 medium or 2 small cloves of minced garlic
- 1¼ pounds ground turkey, lamb or beef — to your preference.
- salt, to taste
- ½ cup toasted pine nuts
- ½ cup currants
- ¼ tsp cinnamon
- 1 pound (now 15-ounce) jar of grape leaves
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