Vegetarian Dolma

Step 1

Rinse grape leaves under cold water if preserved in brine, then soak in warm water for 10 minutes to soften.

Step 2

Rinse rice under cold water until water runs clear, then drain well.

Step 3

Chop mint, parsley, and dill finely. Mince garlic and dice onion.

Step 4

Heat 2 tablespoons olive oil in a large skillet over medium heat. Sauté onion until softened, about 3 minutes. Add garlic and cook 1 minute.

Step 5

Stir in rice and toast for 2 minutes. Add tomato paste and cook 1 minute.

Step 6

Add mint, parsley, dill, salt, pepper, allspice, and cinnamon. Stir to combine. Remove from heat and let cool slightly.

Step 7

Place a grape leaf shiny-side down. Add 1 tablespoon filling near the stem. Fold sides in, then roll tightly away from you.

Step 8

Line the bottom of a pot with extra grape leaves. Arrange rolled dolma seam-side down in layers.

Step 9

Combine vegetable broth, lemon juice, and remaining 2 tablespoons olive oil. Pour over dolma.

Step 10

Place a plate on top to keep dolma submerged. Cover pot and bring to a boil, then reduce heat to low.

Step 11

Simmer for 30 minutes until rice is tender and liquid is absorbed.

Step 12

Remove from heat and let rest 5 minutes. Serve warm or at room temperature with lemon wedges.