Jazzmen Rice's Dolmas (Stuffed Grape Leaves)
We love dolmas and these are made with fresh herbs and spiced Jazzmen rice, then cooked in a lemon spiked broth. These are then marinated in a lemon oil to hold for up to five days under refrigeration.
· 1 16-oz jar grape leaves in brine (about 60 to 70 leaves)
· 1 1/2 cups Jazzmen rice, soaked in water overnight, then drained
· 3 cups olive oil, split
· 1 tsp onion powder
· 1 tsp garlic powder
· 1 tsp allspice
· 1/2 tsp salt
· 1/2 tsp black pepper
· 1/2 tsp cumin
· 1/2 cup chopped fresh parsley
· 1/4 cup fresh dill
· 4 cups vegetable broth
· Juice of 4 lemons, split in half
1. Remove the grape leaves from the jar discarding the brine. Rinse the grape leaves well and place them in a colander to drain.
2. Carefully remove the stems using a paring knife or kitchen scissors.
3. In a mixing bowl, combine drained rice, spices, 1/2 cup olive oil, and fresh herbs. Mix until everything is well-incorporated.
4. Prepare a heavy cooking pot and add 1/2 cup olive oil. Layer grape leaves in the bottom three layers thick to protect the stuffed leaves from scorching.
5. Stuff the grape leaves by placing one grape leave on a flat surface with the textured/rough side facing you. Take 1 teaspoon of the filling and place in the center of the leave, then fold the sides over the filling and roll like rolling spring rolls. Repeat with the remaining grape leaves or until you’re out of stuffing.
6. Neatly arrange the grape leaves in row, seam side down, in your prepared pot, covering the circumference of the pot. Then place a small plate inverted on top to weigh the dolmas.
7. Pour hot broth over the grape leaves, just covering the top and simmer for 30 minutes until the liquid has been absorbed. Uncover and remove the plate, add the juice of 2 lemons. Cover again with the just the lid, cook on low heat for 10 to 15 minutes or until rice is soft and fully cooked.
Remove grape leaves from heat and marinate in 2 cups olive oil and juice of 2 lemons until cool. Drain and serve.