Traditional Middle Eastern Dolma

Ingredients

Salt

1 teaspoon or to taste

Black pepper

1/2 teaspoon or to taste

Olive oil

2 tablespoons

Lemon juice

juice of 1 lemon

Fresh dill, chopped

1/4 cup

Fresh mint, chopped

1/4 cup

Fresh parsley, chopped

1/4 cup

Tomato, finely diced

1 medium

Onion, finely diced

1 medium

Rice, uncooked

1 cup

Grape leaves

30-40 leaves, rinsed and drained

Instructions

1. In a large bowl, combine the uncooked rice, finely diced onion, diced tomato, chopped parsley, chopped mint, chopped dill, lemon juice, olive oil, salt, and black pepper. Mix well until all the ingredients are thoroughly combined.
2. Lay a grape leaf, shiny side down, on a flat surface. Spoon about 1 tablespoon of the rice mixture onto the center of the leaf.
3. Fold the sides of the leaf over the filling, then roll it up tightly from the bottom, similar to a small burrito.
4. Repeat this process with the remaining grape leaves and rice mixture.
5. Arrange the rolled dolma in a large pot, placing them seam side down. It's best to keep them in a single layer to ensure even cooking.
6. Pour enough water into the pot to fully cover the dolma.
7. Cover the pot with a lid and bring the water to a boil. Once boiling, reduce the heat to low and let it simmer for about 45 minutes to 1 hour. The dolma are done when the rice is fully cooked and the leaves are tender.
8. Remove the pot from the heat and carefully take out the dolma. Let them cool before serving.
9. Serve the dolma warm or at room temperature as an appetizer or part of a main course. They can also be paired with a simple yogurt-based sauce or enjoyed as is.