Mediterranean Lamb and Rice Stuffed Grape Leaves

Follow our step-by-step guide on how to make Mediterranean Lamb and Rice Stuffed Grape Leaves.

1. Step 1

   To create delicious stuffed grape leaves, start by mixing together the ground lamb, uncooked rice, 1/4 cup of olive oil, chopped mint, dried currants, pine nuts, kosher salt, black pepper, ground cumin, ground cinnamon, dried oregano, and an egg in a mixing bowl.

2. Step 2

   Use a fork to blend everything until well combined, then cover the bowl and pop it in the fridge until you’re ready to roll.

3. Step 3

   Next, gently unroll and separate the grape leaves, rinsing them under cold water to wash away any brine.

4. Step 4

   Drain them and set aside any leaves that are broken or imperfect; these will be perfect for lining the bottom of your pot.

5. Step 5

   Now, lay the grape leaves on a clean surface with the smooth side facing down and the ribs facing up.

6. Step 6

   Take a rounded tablespoon of your lamb and rice filling and place it near the bottom center of each leaf.

7. Step 7

   Fold the bottom of the leaf over the filling, tuck in the sides, and roll it up tightly towards the top, but be careful not to roll too tightly to avoid bursting during cooking.

8. Step 8

   In a large pot, drizzle 1 tablespoon of olive oil and line the bottom with 1 or 2 layers of the reserved grape leaves.

9. Step 9

   Arrange your stuffed grape leaves, or dolmas, in the pot, starting from the sides and working your way to the center.

10. Step 10

    Leave a little space between them for expansion, but pack them snugly enough to hold their shape.

11. Step 11

    If you have more dolmas, feel free to layer another set on top.

12. Step 12

    Next, pour some fresh lemon juice and 2 teaspoons of olive oil over the dolmas.

13. Step 13

    To keep them in place while cooking, place a small plate upside down on top of the dolmas, followed by a larger plate to weigh them down.

14. Step 14

    Carefully pour hot chicken broth into the pot until the dolmas are just covered.

15. Step 15

    Bring the pot to a gentle simmer over medium-high heat, leaving it uncovered.

16. Step 16

    Once the liquid is bubbling, which should take about 2 to 4 minutes, reduce the heat to low, cover the pot, and let it cook for 35 minutes.

17. Step 17

    After this time, remove the plates and check if the dolmas are done; they should be puffed and easily pierced with a fork.

18. Step 18

    If they need a little more time, cover the pot again and let them simmer for an additional 10 to 15 minutes until the rice is tender.

19. Step 19

    Finally, serve your stuffed grape leaves warm or chilled, and if you like, garnish them with curls of lemon zest for a fresh touch.

20. Step 20

    Enjoy this delightful dish that’s perfect for sharing with family and friends!.