DOLMADES
Dolmades can be made a day in advance and refrigerated; serve chilled or bring to room temperature.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 36
Number Of Ingredients 10
Steps:
- Place pepper directly on the trivet of a gas-stove burner over high heat. As each section turns puffy and black, turn pepper with tongs. (If you don't have a gas stove, place pepper on a baking pan, and broil, turning as each side chars.) Transfer pepper to a small bowl; cover with plastic wrap. Let sweat until it is cool enough to handle, about 15 minutes. Transfer to a work surface. Peel off and discard blackened skin. Cut pepper into 1/4-inch dice, discarding seeds and inner membranes; transfer to a bowl; set aside.
- Heat 1 teaspoon olive oil in a skillet set over medium heat. Add onion, oregano, and salt; cook until onion is beginning to brown, about 4 minutes. Transfer to bowl with red pepper. Add cooked brown rice, currants, parsley, zest, and all but 1 tablespoon lemon juice; stir to combine.
- Remove stem from a rinsed vine leaf; lay leaf on work surface. Place 1 tablespoon filling at stem end; roll leaf tightly, tucking in ends. Repeat until all filling is used.
- Line an 8-inch saucepan with remaining leaves; arrange stuffed leaves, seam side down, in pan. They may be stacked in 2 layers. Drizzle with remaining tablespoon olive oil and remaining tablespoon lemon juice. Add enough water to the pan to just cover stuffed leaves; weight leaves for cooking with a kitchen plate or a lid smaller than the diameter of the pan.
- Place saucepan over high heat; bring to a boil. Reduce heat to medium low; allow to simmer gently until leaves are tender, about 45 minutes. Transfer stuffed leaves to a serving platter, and allow to cool. Serve chilled or at room temperature.
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Juan Ulises De La Cruz
[email protected]Overall, I thought these dolmades were pretty good. I would definitely make them again, but I would make a few changes to the recipe.
Aakash Kshetri
[email protected]These dolmades were a bit bland. I think I should have added more salt and pepper.
Dalton Baggarly
[email protected]I'm not sure what went wrong, but my dolmades turned out mushy. I think I overcooked them.
Brittney Torree
[email protected]I made these dolmades for my Greek grandmother, and she loved them! She said they were the best she had ever had.
brian okiya
[email protected]These dolmades were a bit too spicy for my taste, but I still enjoyed them.
Aasfii Baloch
[email protected]I'm always looking for new and exciting recipes. These dolmades definitely fit the bill. They were unique and delicious.
Keiona morris
[email protected]These dolmades were the perfect appetizer for my party. They were easy to make and everyone loved them.
Tomas Akwenye
[email protected]I've never made dolmades before, but this recipe made it easy. I'm so glad I tried it!
Kevin Kirner Music
[email protected]These dolmades were a lot of work to make, but they were worth it. They were so flavorful and delicious.
Charity Murombedzi
[email protected]I'm a vegetarian, so I substituted the ground beef for lentils. The dolmades were still delicious.
Munira Yakubukhalid
[email protected]I had trouble finding grape leaves, so I used collard greens instead. The dolmades turned out great!
Danny Knight
[email protected]These dolmades were a bit too oily for my taste, but the flavor was good.
Nade Khuram
[email protected]I'm not a huge fan of dolmades, but I thought I'd give this recipe a try. I was pleasantly surprised! The dolmades were light and flavorful, and I actually enjoyed them.
Masud Sarkar
[email protected]I've made dolmades before, but this recipe was by far the best. The instructions were clear and easy to follow, and the results were delicious.
Ronaq Kumar
[email protected]These dolmades were a hit at my last dinner party! The grape leaves were tender and flavorful, and the filling was perfectly seasoned. I will definitely be making these again.