Ingredients:

  • 1 cup uncooked medium-grain rice (200g)
  • 1 large onion, finely chopped
  • 2 tablespoons olive oil (30ml)
  • 1 teaspoon salt (5g)
  • 1 teaspoon black pepper (5g)
  • 1 teaspoon ground cumin (5g)
  • 1 teaspoon paprika (4g)
  • 1/4 cup fresh dill, chopped (15g)
  • 1/4 cup fresh parsley, chopped (15g)
  • Juice of 1 lemon
  • 2 cups vegetable broth (480ml)
  • 1 jar (16 oz or 450g) of grape leaves, drained and rinsed
  • Additional olive oil for drizzling

Instructions:

  1. Rinse and soak the rice in cold water for 15 minutes, then drain.
  2. Heat olive oil in a skillet over medium heat; sauté the onion until translucent.
  3. Add soaked rice, salt, pepper, cumin, and paprika; stir to combine.
  4. Stir in chopped dill, parsley, and lemon juice. Remove from heat.
  5. Prepare grape leaves by laying one flat and placing a spoonful of filling on the stem end.
  6. Fold in the sides and roll tightly from the stem end to the tip.
  7. Arrange the stuffed grape leaves in a large pot, seam side down.
  8. Add vegetable broth until dolmas are just covered; drizzle with olive oil.
  9. Place a plate on top to weigh them down; cover and simmer gently for 45 minutes.
  10. Remove from heat, let cool slightly, and serve warm or at room temperature.