Ingredients
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24 preserved grape leaves (rinsed and drained) preserved grape leaves24 preserved grape leaves (rinsed and drained)
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1 cup cooked brown or green lentils green lentils1 cup cooked brown or green lentils
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1/2 cup cooked short grain rice (or quinoa for grain-free) short-grain rice1/2 cup cooked short grain rice (or quinoa for grain-free)
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1/2 cup finely chopped fresh parsley fresh parsley1/2 cup finely chopped fresh parsley
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1/4 cup finely chopped fresh mint fresh mint1/4 cup finely chopped fresh mint
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1/2 small red onion, finely diced red onion1/2 small red onion, finely diced
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2 cloves garlic, minced garlic2 cloves garlic, minced
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1/2 teaspoon Aleppo pepper (or mild chili flakes) aleppo pepper1/2 teaspoon Aleppo pepper (or mild chili flakes)
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1 teaspoon ground cumin ground cumin1 teaspoon ground cumin
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1/2 teaspoon ground coriander ground coriander1/2 teaspoon ground coriander
Directions
These dolmas are best enjoyed slightly warm or at room temperature. Garnish with extra parsley and lemon wedges if desired. Serve as a snack, appetizer, or as part of a mezze platter. For an oil-free version, omit olive oil and use a splash of aquafaba (chickpea water) or a bit more lemon juice for moisture. Leftovers keep well in the fridge for 3 days.
Steps
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1
Done
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Prepare the filling: In a large bowl, combine the cooked lentils, cooked rice or quinoa, parsley, mint, red onion, garlic, Aleppo pepper, cumin, coriander, lemon zest, lemon juice, olive oil (or aquafaba), salt, and black pepper. Mix well to combine and adjust seasoning as needed. |
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2
Done
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Prepare the grape leaves: Gently rinse preserved grape leaves under cold water to remove excess brine. Pat dry and remove any stems. |
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3
Done
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Stuff and roll: Lay one grape leaf shiny side down. Place about 1 heaping tablespoon of lentil mixture near the stem end. Fold in the sides, then roll up tightly from the bottom to form a small cylinder. Repeat with remaining leaves and filling. |
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4
Done
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Steam: Arrange the stuffed leaves seam-side down in a single layer in a large, wide saucepan. Pack them snugly to prevent unraveling. Pour the vegetable broth over the leaves. Place a heatproof plate on top to hold the rolls in place. |
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5
Done
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Cover and simmer gently over low heat for 25-30 minutes, or until leaves are tender and filling is cooked through. Remove from heat and allow to cool slightly. |
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6
Done
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Prepare dipping sauce: Whisk together pomegranate molasses, tahini, lemon juice, water, and a pinch of salt until smooth and creamy. |
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7
Done
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Serve: Arrange the dolmas on a platter and serve with pomegranate dipping sauce. |
