Dolma is a delicious dish that consists of vegetables or leaves stuffed with a flavorful filling, often including rice, herbs, and spices. Below is a recipe for dolma filled with dried peppers, cabbage, zucchini, and vine leaves. This recipe combines a mix of vegetables for a hearty and aromatic dish.
Dolma with Dried Peppers, Cabbage, Zucchini, and Vine Leaves
Ingredients (Serves 4-6)
- For the filling:
- 1 cup short-grain rice (uncooked)
- 1 medium onion, finely chopped
- 2-3 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh dill, finely chopped
- 1/4 cup fresh mint, finely chopped (optional)
- 1/4 cup olive oil
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp ground cinnamon (optional)
- 1/2 tsp allspice
- Salt and pepper to taste
- 1/4 cup pine nuts or chopped walnuts (optional)
- 1/4 cup currants or raisins (optional)
- For the dolma:
- 8-10 dried peppers (rehydrated in warm water for 30 minutes)
- 8-10 cabbage leaves (blanched in boiling water for 2-3 minutes to soften)
- 2-3 medium zucchinis (hollowed out to create a cavity)
- 10-12 vine leaves (preserved in brine, rinsed and drained)
- 2 cups vegetable or chicken broth (for cooking)
- Juice of 1 lemon
- 2 tbsp olive oil (for drizzling)
Instructions
- Prepare the filling:
- In a large bowl, combine the uncooked rice, chopped onion, garlic, parsley, dill, mint, olive oil, cumin, paprika, cinnamon, allspice, salt, and pepper. Mix well.
- If using, add pine nuts or walnuts and currants/raisins. Set aside.
- Prepare the vegetables:
- Rehydrate the dried peppers by soaking them in warm water for 30 minutes. Drain and pat dry.
- Blanch the cabbage leaves in boiling water for 2-3 minutes until softened. Drain and let cool.
- Cut the zucchinis in half lengthwise and hollow out the centers using a spoon or corer, leaving about 1/4-inch thick walls.
- Rinse the vine leaves under cold water to remove excess brine. Drain and pat dry.
- Stuff the vegetables and leaves:
- For the dried peppers: Gently open the peppers and stuff them with the rice mixture, leaving a little space at the top for the rice to expand.
- For the cabbage leaves: Place a spoonful of filling in the center of each leaf, fold the sides over, and roll tightly.
- For the zucchinis: Fill the hollowed-out centers with the rice mixture.
- For the vine leaves: Place a spoonful of filling in the center of each leaf, fold the sides over, and roll tightly.
- Arrange the dolma:
- In a large pot, place a layer of leftover cabbage leaves or vine leaves at the bottom to prevent sticking.
- Arrange the stuffed peppers, cabbage rolls, zucchini, and vine leaves snugly in the pot, seam-side down.
- Cook the dolma:
- Pour the vegetable or chicken broth and lemon juice over the dolma. Drizzle with olive oil.
- Place a heatproof plate or lid on top of the dolma to keep them in place while cooking.
- Cover the pot and simmer on low heat for 45-60 minutes, or until the rice is fully cooked and the vegetables are tender.
- Serve:
- Let the dolma cool slightly before serving. Serve warm or at room temperature, garnished with extra herbs if desired.
Enjoy your homemade dolma with a side of yogurt or a fresh salad! This dish is perfect for sharing and makes a great addition to any meal.
