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Dolma - Vegetarian(sarma)  
Recipe Number: 120
Contributor: Azat Aslanyan
Rating: 10.00 based on 5 votes
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Serves: 15
Calories Per Serving: NA
Preparation Time: 1 hour
Difficulty: Difficult
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Ingredients:
1 cup rice
cup pure olive oil
2 large onions chopped
4 cloves of garlic chopped
1 tbsp. salt
tsp. black pepper
tsp. red pepper
cup diced green peppers
cup fresh lemon juice
cup chopped fresh parsley
cup chopped fresh dill
cup chopped fresh mint
6 large tomatoes ground the in the food processor
Cooking Instructions:
In a large pan put the olive oil, onions and the garlic. Fry the onions until they are about to get translucent. Add the green peepers. Mix well, then stir in salt, black and red pepper. When the onions are translucent and the green peepers are just starting to get soft ass the rice. Mix and let it cook for about 5-10 minutes. Add chopped parsley, mint and the dill. Add 6 tomatoes and lemon juice. Cook on low heat for approximately 20 minutes. Make sure to mix while it is cooking such that the rice does not stick to the bottom.



If using fresh grape leaves make sure to cook them in salt water for about 10 minutes to make them soft, but you may already find precooked grape leaves from your local grocery store. Using a tablespoon fill each grape leave with approximately 1 tablespoon each(some more some less, you will get the hang of it after your first 4-5 tries). Put the mixture 1 inch from the top edge of the dull side of the leave and first bring the back side on top of the mixture then bringing the two sides in and then rolling the whole thing. Make it a firm role.



Place the stuffed grape leaves in a pan for now. When done, get a new pan and place half the unused grape leaves on the bottom of the pan such that the entire bottom is covered. Now place the stuffed grape leaves in a circular fashion and layer them until all are in the pan and cover all the dolmas with the remaining unused grape leaved. Add a of water and of lemon juice to the pan and under slow heat let it simmer for about 15-30 minutes until all the water has evaporated. let it cool for 30 minutes prior to serving(you can serve this entirely cold as well)

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