Mastering Armenian dolma with this easy-peasy recipe
Armenian dolma, a celebrated dish, reflects Armenia's rich culinary heritage. Traditionally comprising grape leaves stuffed with meat, rice, and spices, this vegetarian take keeps the essence intact without meat. It's ideal for vegetarians and those preferring eggless options. This version of dolma still celebrates Armenian culture, family values, and tradition. Now, let's embark on creating this flavorful meatless classic together.
Gather the following ingredients
To make vegetarian Armenian Dolma, assemble one jar of grape leaves (approximately 30 leaves), one cup of long-grain rice, two medium onions finely chopped, three tablespoons olive oil, a bunch of parsley finely chopped, half a bunch of fresh mint or two tablespoons dried, one teaspoon ground allspice, and salt and black pepper to taste. Also required are two cups vegetable broth.
Preparing the filling
Begin by preparing the filling for your dolma. In a large mixing bowl, combine the uncooked long-grain rice with finely chopped onions, parsley, mint, ground allspice, salt and black pepper. Mix these ingredients thoroughly until they are well combined. The freshness of the herbs will infuse the rice with traditional flavors that are key to creating an authentic-tasting dish.
Wrapping the dolmas
Unwrap the grape leaves and rinse them to remove any brine or preservatives. Place a leaf shiny-side down and add two tablespoons of filling near the stem end. Fold the sides inward and roll up into a tight parcel. Repeat with the remaining leaves and filling, ensuring each dolma is neatly wrapped before proceeding to the next.
Cooking your dolmas
Place the wrapped dolmas in a large pot, ensuring they're packed tightly to avoid unraveling. Pour vegetable broth over them until just covered, then set a plate on top to keep them submerged. Heat to a simmer on low, with the lid slightly open for steam to escape. Cook for 40 minutes, or until the rice is fully tender.
Serving suggestions
Once cooked thoroughly, remove from heat and let cool slightly before serving warm or at room temperature, accompanied by lemon wedges for squeezing over the top if desired. These vegetarian dolmas can be enjoyed as an appetizer or as part of a larger meal celebrating Armenian cuisine's rich flavors without using any meat or egg products.
