Prep: 45 minutes Cook: 1 1/2 hours
These take a bit of time to make but the results are so delicious that it's worth the effort. These keep well in the refrigerator and make a great snack food on hot summer days.
- 1 jar grape leaves (about 48 leaves)
- 1/2 cup uncooked long grain brown rice
- 2 cups finely chopped onion
- 2 tbsp finely chopped parsley
- 2 tbsp finely chopped mint leaves
- 2 tsp dill weed
- 1/4 cup pine nuts
- 1/4 cup currants
- 1/4 tsp black pepper
- 1 cup tofu TVP (optional)
Place grape leaves briefly in a pan of warm water to separate them, then drain on paper towels. Combine all other ingredients. Place grape leaf vein side up, with the stem toward you. Put a mound of rice mixture in the middle of the leaf (about 1 rounded teaspoon to 1 rounded tablespoon, depending on the size of the leaf). Fold over sides and roll up leaf. Layer the rolled leaves in a large saucepan (3 quart) placing them side by side and close together. Press with a heavy heat proof plate that fits inside the pan. Add enough boiling water to cover leaves. Cover and simmer for 1 1/2 hours.
HELPFUL HINTS: Dolmas may be served warm or chilled. If warm, try serving them with lemon sauce. If cold, serve them with garbanzo puree or eggplant. The use of the tofu in this recipe is entirely optional, they are delicious both ways. The recipe for Tofu TVP can be found in Salads and Sides.