Azerbaijani-Inspired Vegetarian Dolma

local_grocery_store Ingredients

• 1 jar grape leaves, drained and rinsed
• 2 tbsp olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 cup green lentils, rinsed and drained
• 2 cups water
• 1 cup long-grain white rice, rinsed and drained
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 can canned diced tomatoes
• 2 tbsp lemon juice
• 1/4 cup fresh parsley, chopped

restaurant_menu Method

1. 1.Bring a large pot of salted water to a boil. Add the grape leaves and boil for 5 minutes. Drain and rinse under cold water. Set aside.
2. 2.In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft, about 5 minutes.
3. 3.Add the lentils, water, rice, cinnamon, allspice, cumin, coriander, salt, and black pepper. Bring to a boil, then reduce the heat to low and simmer for 20 minutes, or until the lentils and rice are tender and the water has been absorbed.
4. 4.Remove from the heat and stir in the diced tomatoes, lemon juice, and parsley.
5. 5.Preheat the oven to 350°F (180°C).
6. 6.Place a grape leaf on a work surface, shiny side down and stem end facing you. Place 1 tablespoon of the lentil and rice mixture in the center of the leaf.
7. 7.Fold the bottom of the leaf over the filling, then fold the sides in and roll up tightly. Repeat with the remaining grape leaves and filling.
8. 8.Place the dolmas in a baking dish, seam side down. Pour the tomato sauce over the dolmas.
9. 9.Cover the dish with foil and bake for 30 minutes, or until the dolmas are heated through.
10. 10.Serve hot or at room temperature.

lightbulb_outline Tips

• chevron_rightIf you can't find grape leaves, you can use collard greens or cabbage leaves instead.
• chevron_rightYou can also add chopped nuts, such as walnuts or pistachios, to the filling for extra crunch and flavor.