Dolma (Iran)

World-Bites (24) / Dolma


Iranian cuisine is often referred to as "Persian." This is because, until 1934, Iran was known as Persia. Curry (a spice) was adapted from the people of India and incorporated into the Persian (now Iranian) cuisine. Modern spicy curry stews demonstrate India's influence. The Indians also adapted foods from the Persians. A northern Indian cuisine called mughulai is modeled after what the Persians commonly ate. Dishes such as kofta (KOFtah, meatballs) and pilau (POO-lau) are now common to both Iranians and northern Indians. The idea of stuffing leaves, vines, fruits, and vegetables with various fillings was reinforced by the Turks. Dolma (Stuffed Grape Leaves) have become very popular throughout the Middle Eastern countries.

Ingredients

* 1 jar grape leaves (available at most Greek, Middle Eastern, and Italian markets)
* 1½ cups uncooked rice
* 1 medium onion, diced
* ¼ cup olive oil
* 2 cups water
* ½ cup fresh parsley, chopped
* 2 Tablespoons fresh dill, chopped
* 1 teaspoon fresh mint, chopped
* ¼ cup feta cheese, crumbled
* ½ cup pine nuts
* ½ cup raisins
* ½ cup lemon juice
* Salt and pepper, to taste

Procedure

1. In a saucepan, sauté the onion in olive oil until light brown.
2. Add rice and brown lightly.
3. Add the water, salt, and pepper.
4. Bring the water to a boil and simmer for 5 to 7 minutes, or until water is absorbed but rice is only partially cooked.
5. Make certain rice does not stick or burn.
6. Add all the ingredients except the lemon juice and mix well.
7. Drain the grape leaves and place 1 Tablespoon of filling in the center of each leaf.
8. Fold the sides in and roll the leaf up.
9. Place stuffed leaves in a pot in even and tight rows covering the bottom of the pan. When the bottom layer is complete, start another layer. Continue rolling dolmas until all of the filling is used.
10. Add ½ of the lemon juice and enough water to cover half of the rolled leaves.
11. Place a plate on the top layer to hold the stuffed leaves down and to prevent them from unrolling while cooking.
12. Simmer over low heat until most of the liquid is absorbed, about 45 minutes.
13. Remove the plate and dolmas from the pan, drizzle with olive oil and lemon juice, and serve. May be served warm or at room temperature. Serve with Yogurt and Mint Sauce