Dolmas / Dolmades (Stuffed Grape Leaves)

 

          Dolmas is an exotic Middle Eastern style appetizers that are very much a part of UAE cuisine. They are simply awesome and delicious. It basically means some sort of filling or stuffing. They are traditionally stuffed with minced meat, rice, herbs and basic seasoning. These Dolmas are usually served either cold or warm with sliced lime and a drizzle of olive oil.

          However, I gave a fusion touch to this recipe, by adding few Indian spices. I also made it the easier way by pressure cooking them, thus saving a lot of time. Enjoy these small bites with some mayonnaise or green chutney. So check out the step by step pictorial recipe to prepare these light,  hearty and wholesome parcels. 

          I was able to get few fresh grape leaves, which I later blanched them to make them pliable. In case you are using canned ones, then immerse them in some hot water for a couple of minutes. Then they are ready to use.

          Preparing Dolmas is a little time consuming for a beginner. However, it is worth the effort. This was my first try and I simply enjoyed making them. In case you are able to lay your hands on few grape leaves, either fresh or canned, then it is a must try recipe. 

          These Dolmas can also serve as a light meal along with some soup and / or salad. I added our very own Indian spices like garam masala, coriander-cumin powder, turmeric powder, kasuri methi and mustard oil. This gave a nice mild flavour to these Dolmas and it turned out very yummy and comforting. 

Ingredients - 

• 15 fresh grape leaves
• 4-5 slices of lime / lemon
• 4-5 cups water / stock
• coriander leaves, pinch of red chili flakes & slices of lime to garnish

Stuffing - 

• 300 gms. chicken mince
• 1/3 cup rice, soaked for an hour
• 1 small onion, chopped finely
• 1 tsp. garlic, chopped
• 1-2 green chilies, chopped
• 1 tsp. pista, chopped
• handful of coriander leaves, chopped
• 1/2 tsp. lime zest
• 1/2 tsp. red chili flakes
• 1 tsp. coriander-cumin powder
• 1/2 tsp. garam masala powder
• 1/4 tsp. turmeric powder
• salt to taste
• 1 tsp. lime juice
• 1 tsp. kasuri methi, crushed
• 1 tbsp. mustard oil

          Cut off the stems of the grape leaves and blanch in hot water for 2-3 minutes. Drain well and keep aside.

          For the stuffing - In a bowl, combine all the mentioned ingredients and keep aside.

          Now take a leaf and place it on a plate (shiny side down & bottom side up). Put a little of the stuffing in the center. 

          Bring both the sides in and gently roll the leaf away from you. Make similar rolls with the remaining leaves and the stuffing. 

          Neatly arrange the stuffed rolls inside a pressure cooker and place the slices of lime on it. Weigh it down with an inverted plate so that they don't move around while it is being cooked. Then add the water / stock. 

          Pressure cook for 3-4 whistles. Let it cool down before opening the lid. Carefully drain the water and gently remove the prepared Dolmas / Rolls.

          Transfer to a serving plate and garnish with coriander leaves, pinch of chili flakes and slices of lime. It can be enjoyed on its own or with some mayo / green chutney a la Indian style.

                                  I have taken few fresh Grape Leaves.

                    Discard the stems & blanch them in hot water for 2-3 minutes. Drain well.

                                  In a bowl, Take all the mentioned ingredients.

                                  Mix well and keep aside. 

                    Take a leaf & place it on a plate (shiny side down & bottom side up). Put a

                     little of the stuffing in the center. 

                                  Bring both the sides together.

                                  Gently roll the leaf away from you.....

                                  .... into a parcel / roll. 

                  Arrange the stuffed rolls in a pressure cooker & place the slices of lime on it.

                        Weigh it down with a plate so that they don't move around while it is 

                        being cooked. Then add the water / stock. Pressure cook for 3-4 whistles.

                        Carefully drain the water & gently remove the prepared Dolmas / Rolls.

                        Serve, garnished with coriander leaves, chili flakes and slice of lime.