Dolma (Grape Leaves Stuffed with Rice) | Saveur
This recipe for stuffed grape leaves uses both lemon juice and zest to enhance the flavor of the stuffing.
Ingredients
- 3 tbsp. olive oil
- 1 clove garlic, minced
- 1 small yellow onion, minced
- <sup>1</sup>⁄<sub>2</sub> cup long-grain rice
- <sup>1</sup>⁄<sub>2</sub> tsp. minced fresh thyme
- Kosher salt and freshly ground black pepper, to taste
- 3 cups chicken stock
- 1 oz. dried Turkish apricots, minced
- <sup>1</sup>⁄<sub>2</sub> cup minced cilantro
- <sup>1</sup>⁄<sub>3</sub> cup minced parsley
- <sup>1</sup>⁄<sub>4</sub> cup golden raisins
- <sup>1</sup>⁄<sub>4</sub> cup pine nuts
- 2 tbsp. minced mint
- 2 tbsp. red currant jelly
- <sup>1</sup>⁄<sub>8</sub> tsp. cayenne pepper
- 1 tbsp. fresh lemon juice, plus the zest of 1 lemon
- 25 grape leaves packed in brine, rinsed
- 1 lemon, thinly sliced
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