Stuffed Grape Leaves with Herbed Lentil Pilaf
Stuffed grape leaves, known as dolmas, are a traditional Middle Eastern dish perfect for spring. This advanced recipe involves wrapping grape leaves around a fragrant, herbed lentil pilaf. Ideal for meal prep, these can be enjoyed warm or at room temperature, and they taste even better the next day.
Ingredients
- 1 jar grape leaves in brine, rinsed
- 1 cup green lentils, rinsed
- 2 cups vegetable broth
- 1 cup basmati rice, rinsed
- 1 large onion, finely chopped
- 3 tablespoons olive oil
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh mint, chopped
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 2 lemons, juiced
- Flaky sea salt, to taste
- Black pepper, to taste
Method
- In a pot, combine green lentils and vegetable broth. Bring to a boil, then reduce to a simmer. Cook for 20 minutes or until lentils are tender. Drain any excess liquid.
- In a separate pot, cook the basmati rice according to package instructions. Set aside.
- In a large pan, heat olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes.
- Stir in the cooked lentils, rice, dill, mint, allspice, cinnamon, lemon juice, salt, and pepper. Mix well and remove from heat. Allow to cool slightly.
- On a clean surface, lay out a grape leaf, vein side up. Place a tablespoon of lentil mixture near the stem end. Fold the sides over the filling and roll up tightly towards the tip.
- Arrange stuffed leaves seam side down in a large pot. Repeat until all filling is used. Pour in enough water to just cover the grape leaves.
- Place a heatproof plate on top to keep leaves submerged. Cover the pot and simmer on low heat for 1 hour.
- Allow to cool to room temperature before transferring to the refrigerator. Chill for at least 1 hour or overnight before serving.