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1
Prepare the Grape Leaves
15 Mins
Cold water
Unroll the grape leaves and rinse them in 2–3 changes of cold water, rubbing gently to wash off the brine. Snip off the stems. Set aside the torn or very small leaves — they will line the pot. Lay the good leaves flat on a board, shiny side down, vein side up.
If the leaves still taste very salty after rinsing, soak them in cold water for 10 minutes and rinse again.
Done when: Leaves are pliable, clean-tasting, and lie flat without curling.
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2
Make the Filling
10 Mins
Room temperature
Put the ground beef in a large bowl and add the rinsed rice, chopped onion, tomato, herbs, olive oil, pepper, paprika and salt. Mix with your hands until everything is evenly combined, but do not overwork it — the filling should be loose and soft, not a tight paste.
Mix with a light hand. A filling that is packed too hard cooks up dense and dry inside the leaf.
Done when: Filling holds together when squeezed but still looks loose and flecked with herbs.
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3
Roll the Dolma
20 Mins
Room temperature
Lay one leaf shiny side down and put about 1 tablespoon of filling near the stem end. Fold the two sides in over the filling, then roll up from the stem end toward the tip, snug but not tight — the rice needs room to swell as it cooks. Repeat until the filling is used up; you should have about 40 rolls.
Roll loosely. A roll packed too tight bursts as the rice expands; a roll too loose falls apart in the pot.
Done when: Neat, finger-sized rolls that hold their shape when picked up, with the leaf seam underneath.
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4
Pack the Pot
5 Mins
Room temperature
Line the bottom of a heavy pot with the torn and spare leaves — this stops the rolls scorching. Pack the rolls in tightly, seam side down, in neat circles with no gaps. Dot the butter cubes over the top and lay a few more leaves over everything. Pour in 500 ml (2 cups) of hot water, just enough to reach the top layer.
Packing tight is the secret: rolls with no room to move cannot unravel while they cook.
Done when: Pot is full, rolls are snug with no gaps, and the water reaches the top layer.
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5
Steam the Dolma
50 Mins
Gentle simmer, ~95°C (203°F)
Set a heatproof plate upside down on top of the rolls to weight them down, cover the pot, and bring to a gentle simmer. Cook for 45–50 minutes without lifting the lid, until the leaves are tender and the rice inside is cooked through. The ground beef must reach at least 71°C (160°F) in the centre of a roll — cut one open to check.
Keep the heat low and steady. A hard boil shakes the rolls apart; a gentle simmer cooks them evenly.
Done when: Leaves are tender, rice is soft all the way through, and the beef inside reaches 71°C (160°F).
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6
Rest and Serve
10 Mins
Off the heat
Take the pot off the heat and leave it covered for 10 minutes so the rolls settle and the juices are absorbed. Lift out the plate and the top leaves, then arrange the dolma on a warm platter in overlapping circles. Serve warm with the plain yoghurt spooned over the top or on the side.
Do not skip the rest — the rolls firm up as they cool slightly and are much easier to lift out whole.
Done when: Rolls hold together when lifted, the platter is warm, and the leaves are glossy.
auto_awesome Finishing Touches & Plating
Serve the dolma warm from the platter, with cold plain yoghurt and a scattering of fresh herbs. Each roll should be picked up whole — the leaf, the meat and the rice in one bite.
Armenia
4h 55m
France
Vietnam