Dolmades (Bulgur & Herb Stuffed Grape Leaves)
3
Points®
Total time: 1 hr 55 min • Prep: 40 min • Cook: 1 hr 15 min • Serves: 12 • Difficulty: Easy
If you’re going to make stuffed grape leaves, you might as well make a big batch; and these flavorful stuffed grape leaves are the ones to make. It’s a fun group project--extra hands will make the rolling go much faster. They keep well so you can make them a few days ahead, which is perfect if you are planning to serve at a dinner party, and convenient because they are just as delicious when served warm, room temperature, or even cold. If you’d like to make them vegan, use agave or maple syrup in place of honey.
Ingredients
Olive oil
2 tsp
Uncooked onion
1½ cup(s), chopped, finely chopped
Tomato paste
⅔ cup(s), divided
Fresh parsley
2 cup(s), flat-leaf, chopped
Cilantro
1 cup(s), chopped
Dill
1 cup(s), chopped
Uncooked bulgur
1 cup(s)
Dried currants
⅔ cup(s)
Black pepper
1 tsp
Kosher salt
¾ tsp
Canned grape leaf(ves)
48 leaf/leaves, rinsed and drained
Low sodium vegetable broth
2 cup(s)
Honey
2 tsp
Instructions
1
Heat large skillet over medium-low. Add oil and swirl to coat pan. Add onion and cook, stirring occasionally, until tender, about 10 minutes. Add 1⁄3 cup tomato paste and cook for 1 minute, stirring constantly. Remove pan from heat and stir in parsley, cilantro, dill, bulgur, currants, black pepper, and salt. Spoon filling into bowl. Place empty skillet near work surface.
2
Arrange 1 grape leaf, shiny-side down, on work surface so stem is toward you. Spoon about 1 tbsp filling across widest part of leaf. Fold sides of leaf over filling and roll up leaf around filling. Place, seam-side down, in skillet. Repeat with remaining filling and leaves, stacking stuffed grape leaves in pan as needed.
3
In medium bowl, whisk broth, honey, and remaining 1⁄3 cup tomato paste and pour evenly over stuffed grape leaves in skillet. Set pan over medium-high heat and bring to boil. Cover, reduce heat to low, and simmer until bulgur is tender, about 1 hour, adding water by tablespoonful if grape leaves are too dry. Serve dolmades warm, at room temperature, or chilled.
4
Serving size: 4 stuffed leaves
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