*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This is the first recipe I tried when I began making dolmas, and it was such a good one that it has remained the only recipe I've used since. I double the ingredients so there is enough filling for the entire jar of grape leaves. What I do differently from the recipe is I finely chop some onion and saute it in olive oil along with the rice before adding it to filling ingredients. I've found this reduces the cooking time needed for the rice. I consider this my definite go-to recipe for anytime I'm planning to make dolmas.
This is my new "GO TO" for lamb and rice stuffed grape leaves. I've been making stuffed grape leaves for 50 years. Being a young bride who was learning to cook a lovely Lebanese lady shared her recipe and taught me to make them. Never thought of adding currants or cinnamon....yummy addition.
Excellent start for this standard recipe and thanks to Chef John. I added one onion and a couple of garlic cloves. Also added some dill. Could not find currants but will next time. Seems like there is so much flexibility with this because of the multitude of flavors which are endless. Also did not use olive oil because of previous comments from others about the fat from the lamb and they were correct. I need to add a little more time to creating the sauce that goes on this. Traditional sauce is an egg lemon and broth juice which is whipped and spread over all.
Chef John's right about the time factor--these do take a while to roll up. But the lemon and lamb really take these to a whole new level. Brought them to a work event and people really loved them. I'm reserving the broth for another use---too good to toss!
Delicious! I did not use the currants but kept to the recipe otherwise. Really nice flavors! I am no stranger to making/eating grape leaves and these were some of the best BUT not better than my mom's lol. Thanks for another great recipe Chef!:)