DOLMAS

Dolmas image

Provided by Martha Stewart

Yield Makes 3 dozen

Number Of Ingredients 15

1 large tomato
45 grape leaves, packed in brine (from one 16-ounce jar)
8 ounces ground beef
2/3 cup uncooked long-grain rice
1 medium onion, finely chopped
3 garlic cloves, minced
1/3 cup chopped fresh flat-leaf parsley
1/3 cup chopped fresh mint
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons fresh lemon juice
1/4 teaspoon ground cumin
1 1/2 teaspoons coarse salt
Freshly ground pepper, to taste
1 1/2 cups homemade or low-sodium store-bought chicken stock
1 lemon, cut into wedges, for serving

Steps:

Fill a large bowl with ice water. Bring a small pot of water to a boil. Score stem end of tomato with an X. Add to water, and cook for 5 seconds. Using a slotted spoon, transfer tomato to ice-water bath. Using your fingers, peel tomato, then cut in half. Discard seeds, and chop finely.
Rinse the stack of grape leaves under cold water, and transfer to a bowl. Cover the leaves with cold water by 2 inches, and let stand for 10 minutes. Drain.
In a bowl, combine beef, rice, onion, garlic, herbs, oil, lemon juice, cumin, salt, pepper, and chopped tomato.
Carefully separate grape leaves. Place 1 on a work surface, vein side up and stem end close to you. Cut off stem. Place 1 heaping tablespoon meat mixture on center of bottom half of leaf. Fold up stem end of leaf to cover mixture, and fold in sides. Roll tightly using rest of leaf. Repeat for a total of 36 dolmas.
Place rolls, seam side down, in a large saucepan in a single snug layer. Add stock to cover, and arrange remaining 9 grape leaves over the top. Bring to a simmer over medium heat. Place a heatproof plate directly on dolmas to keep them submerged. Cover saucepan with a lid, and simmer until cooked through, about 20 minutes.
Transfer dolmas to a plate, and let cool 15 minutes. Cover with plastic wrap, and refrigerate for 2 hours (or overnight).
Serve cold or at room temperature with a drizzle of oil, and place lemon wedges on the side.