Easy Homemade Dolma Recipe: Stuffed Vegetables Delight

Name: Easy Homemade Dolma Recipe: Stuffed Vegetables Delight
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6
Cuisine: Middle Eastern
Ingredients: 1 cup Short-grain rice (Rinsed); 500 grams Ground meat (beef or lamb) (Lean); 2 medium Tomatoes (Diced); 1 large Onion (Finely chopped); 1/2 bunch Fresh parsley (Chopped); 1/4 bunch Fresh mint (Chopped); 2 tablespoons Tomato paste; 1/4 cup Olive oil; 1 teaspoon Salt (Or to taste); 1/2 teaspoon Black pepper (Freshly ground); 2 cups Water (For sauce); 1/4 cup Fresh lemon juice; 1 kilogram Assorted vegetables for stuffing (e.g., grape leaves, bell peppers, zucchini, eggplant)

Learn how to make delicious homemade Dolma (stuffed vegetables) with this easy-to-follow recipe. Perfect for a flavorful and comforting meal.

#Dolma

#Stuffed Vegetables

#Middle Eastern Food

#Comfort Food

#Recipe

#Easy

Assorted raw ingredients for Dolma

Recipe Information

30m

Prep Time

1h 30m

Cook Time

Total Time

Servings

Medium

Middle Eastern

German

Nutrition (per serving)

350

Calories

25g

Protein

30g

Carbs

15g

Fat

Stuffed vegetables ready for cooking

Ingredients

Servings: 6

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Dolma simmering in the pot

Instructions

0/6 completed

1
Prepare the filling: In a large bowl, combine the rinsed rice, ground meat, diced tomatoes, chopped onion, parsley, mint, tomato paste, olive oil, salt, and black pepper. Mix all ingredients thoroughly until well combined.
Preview
10m
Preview
Prepare the filling: In a large bowl, combine the rinsed rice, ground meat, diced tomatoes, chopped onion, parsley, mint, tomato paste, olive oil, salt, and black pepper. Mix all ingredients thoroughly until well combined.
10m
Mix thoroughly for even flavor distribution.
2
Stuff the vegetables: Carefully stuff the prepared vegetables or grape leaves with the meat and rice filling. Do not overfill, as the rice will expand during cooking.
Preview
20m
Preview
Stuff the vegetables: Carefully stuff the prepared vegetables or grape leaves with the meat and rice filling. Do not overfill, as the rice will expand during cooking.
20m
Don't overfill; rice expands during cooking.

3
Arrange in the pot: Layer the stuffed vegetables tightly in a large, heavy-bottomed pot. You can place a few layers of sliced tomatoes or potato at the bottom to prevent sticking.
Preview
5m
Preview
Arrange in the pot: Layer the stuffed vegetables tightly in a large, heavy-bottomed pot. You can place a few layers of sliced tomatoes or potato at the bottom to prevent sticking.
5m
Arrange tightly to prevent unraveling during cooking.
4
Prepare the sauce: In a separate bowl, whisk together the water and fresh lemon juice. Gently pour this liquid over the stuffed vegetables in the pot.
Preview
5m
Preview
Prepare the sauce: In a separate bowl, whisk together the water and fresh lemon juice. Gently pour this liquid over the stuffed vegetables in the pot.
5m
Adjust lemon juice to your preference for a tangier or milder flavor.
5
Cook: Place a heatproof plate directly on top of the dolma to keep them submerged in the liquid. Bring the pot to a boil, then reduce the heat to low, cover, and simmer for 60-90 minutes, or until the vegetables are tender and the rice is fully cooked.
Preview
1h 30m
Preview
Cook: Place a heatproof plate directly on top of the dolma to keep them submerged in the liquid. Bring the pot to a boil, then reduce the heat to low, cover, and simmer for 60-90 minutes, or until the vegetables are tender and the rice is fully cooked.
1h 30m
Simmer on low heat for tender, flavorful results and to prevent burning.

6
Serve: Remove the plate and let the dolma rest for a few minutes before serving. Serve warm, optionally garnished with fresh herbs.
Preview
5m
Preview
Serve: Remove the plate and let the dolma rest for a few minutes before serving. Serve warm, optionally garnished with fresh herbs.
5m
Let it rest briefly before serving to allow flavors to meld and for easier handling.