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Introduction
The art of wrapping and stuffing grape leaves is an ancient culinary tradition that traces its roots back to the Ottoman Empire. These little parcels, known as dolmas, were a beloved staple in the royal kitchens, where skilled cooks would meticulously prepare them using a variety of fillings, from rice and meat to nuts and dried fruits. Today, dolmas hold a cherished place in Mediterranean and Middle Eastern cuisines, often served as a celebratory dish during special occasions or as a beloved mezze at family gatherings. In this modern interpretation, the humble dolma receives a nutritious upgrade with the incorporation of quinoa, a superfood grain revered by the Incas for its exceptional nutritional value.
Ingredients
• 1 cup uncooked quinoa
• 1/2 cup minced fresh parsley
• 1/4 cup minced fresh mint
• 1/4 cup minced fresh dill
• 1/2 cup diced yellow onion
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• Salt and freshly ground black pepper, to taste
• 2 tablespoons lemon juice
• 2 tablespoons olive oil, plus more for brushing
• 1 (16-ounce) jar grape leaves, drained and rinsed
• 4 cups vegetable or chicken broth
Step 1:
Rinse the quinoa in a fine mesh strainer under cold running water. Transfer the rinsed quinoa to a saucepan and add 2 cups of water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until the quinoa is fluffy and all liquid is absorbed.
Step 2:
While the quinoa is cooking, prepare the filling. In a large bowl, combine the minced parsley, mint, dill, onion, garlic, cumin, cinnamon, cayenne pepper, salt, and black pepper. Mix well.
Step 3:
Once the quinoa is cooked, fluff it with a fork and let it cool slightly. Add the cooked quinoa, lemon juice, and 2 tablespoons of olive oil to the herb mixture. Stir until well combined.
Step 4:
Lay a grape leaf flat on a clean work surface, vein-side up. Place 1-2 tablespoons of the quinoa mixture near the stem end of the leaf. Fold the stem end over the filling, then fold in the sides and roll up tightly into a cylindrical shape.
Step 5:
Arrange the rolled dolmas seam-side down in a single layer in a large pot or Dutch oven. Pour the vegetable or chicken broth over the dolmas until they are just covered.
Step 6:
Bring the broth to a simmer over medium-high heat, then reduce the heat to low, cover, and simmer gently for 30-35 minutes, or until the dolmas are tender and the filling is heated through.
Step 7:
Remove the pot from heat and let the dolmas cool slightly. Serve warm or at room temperature, drizzled with the cooking broth.
Q: Can I use dried herbs instead of fresh?
A: While fresh herbs are recommended for their bright, vibrant flavor, you can substitute with dried herbs in a pinch. Use about 1/3 of the amount called for with fresh herbs.
Q: Can I make these dolmas ahead of time?
A: Absolutely! You can prepare and roll the dolmas up to 2 days in advance. Store them in an airtight container in the refrigerator until ready to cook. Add a few minutes to the cooking time if starting with chilled dolmas.
Q: How do I keep the dolmas from unraveling during cooking?
A: Tightly roll the dolmas and arrange them seam-side down in the pot. The cooking broth will help keep them together as they simmer.
• Rinse the quinoa thoroughly before cooking to remove any bitterness.
• Use fresh, high-quality herbs for maximum flavor.
• Adjust the spices to your desired level of heat.
• Grape leaves packed in brine work best for this recipe.
• Vegetable broth can be used for a vegan option.
• Leftovers can be refrigerated for up to 3 days.
Serve the dolmas warm or at room temperature, drizzled with the cooking broth. Garnish with extra herbs, lemon wedges, and a drizzle of olive oil, if desired.
Leftover dolmas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop before serving.
While the quinoa is cooking, prepare the filling and grape leaves to streamline the process. Rolling the dolmas can be time-consuming, so consider enlisting help or making them ahead of time.
- Rinse the quinoa thoroughly to remove any bitterness before cooking.
- Use fresh, high-quality herbs for maximum flavor.
- Adjust the spices to your desired level of heat.
For a vegan option, use vegetable broth instead of chicken broth. To add more protein, mix in cooked lentils or chickpeas with the quinoa filling.
These quinoa dolmas pair well with a crisp white wine, such as a Sauvignon Blanc or a Pinot Grigio. For a non-alcoholic option, try a refreshing mint lemonade or herbal tea.
This recipe is suitable for any season, as the ingredients are widely available year-round. However, it may be especially enjoyable during the spring and summer when fresh herbs are in abundance.
This recipe is dairy-free and nut-free. It can be made vegan by using vegetable broth instead of chicken broth.
