I think everyone likes dolma but for some it's a lot of work to make it home.
Here is a practical recipe
6 oz basmati rice ( 1 cup )
6 oz grape leaves chopped (1 to 1.5 cups)
3 tablespoons extra virgin olive oil
1.5 oz currants or dried cranberries, raisins
1.5 cups water - or chicken stock
Pomegranate molasses to drizzle
Optionally you can add chopped fresh mint, fresh dill and pinenuts
Instructions
1. Take the grape leaves out of the jar and squeeze and save the brine
2. Get rid of the stems and chop roughly
3. Rinse the rice until the water is clear to get rid of the starch
4. Sautee the currants in olive oil for 5 min
5. Add the brine you saved to water and measure 1.5 cup water/brine
6. Add rice, grape leaves, and water to the pot
7. Bring the water to a boil, close the lid and move the pot into small burner and cook for 17 minutes
8. Never open the lid when cooking rice, let the steam cook it.
9. Remove from heat and let it steep another 15 minutes, don't open the lid still.
We didn't add salt because of the brine, it's better to add afterwards if needed. Taste and adjust with salt pepper if needed, and drizzle pomegranate molasses while serving or lemon.
Remember the taste and the recipe, if you want more briny or more grape leaves - or less - , take a not and adjust the recipe to your likeness
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