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Rice & Lentil Dolmeh with Pomegranate

Rice & Lentil Dolmeh with Pomegranate

The Greeks call stuffed grape leaves"domatas," while the Persians call them "dolmeh." Whatever you call them, you can't eat just one! Recipe by Laura Bashar of Family Spice



  1. In a small non-stick pot, bring to boil over high heat:
    • 2 cup water
  2. When water is boiling, stir in:
    • 1 cup brown basmati rice , cleaned & rinsed with water
    • 1/2 tsp salt
    • 1 tsp extra virgin olive oil
  3. Return water to boil, then reduce heat to medium-low and cover pot.
  4. Cook until rice is ready, approximately 30 minutes.
  5. Remove from heat and gently transfer rice to a large mixing bowl.
  6. Gently stir in with the brown rice:
    • 1 cup lentils , uncooked
    • 1 cup chopped parsley, American , packed
    • 2 TBS mint, dried
    • 1/2 cup onion , chopped
    • 1/4 cup lemon juice
    • 1/4 cup pomegranate syrup
    • 1/4 tsp salt
    • 1/8 tsp black pepper, ground
  7. Remove, rinse with water and pat dry and place on a flat work surface:
    • 26 large grape leaves, canned or jarred
  8. Working with one grape leaf at a time, spread a grape leaf flat on your work surface, with the vein side up.
  9. Add approximately 1 TBS of filling to the center of your grape leaf.
  10. Depending on the size of your grape leaves, the amount of filling can vary.
  11. Starting with the stem, pull the lower part of the grape leaf over the filling.
  12. Tuck the tip under the filling.
  13. Keeping the dolmeh tight, but not pulling so hard that you rip the grape leaf, pull the left flap of the leaf over to the center.
  14. Repeat with the right flap of the leaf.
  15. Tightly roll the dolmeh into the top of the grape leaf. See pictures below for more guidance.
  16. Place dolmeh into a pot with:
    • 2 tsp extra virgin olive oil
  17. Repeat steps 9 through 16 until all the stuffing is used.
  18. Layer the dolmeh on top of each other.
  19. Pour evenly over the dolmeh:
    • 1 cup water
    • 1/2 cup lemon juice
  20. Place a plate on top of the dolmeh, covering as much as you can. This keeps the dolmeh from expanding and opening up while cooking.
  21. Cover the pot and cook over low heat for 1 hour.
  22. Remove plate.
  23. Dolmeh can be served immediately warm, at room temperature, or chilled.
  24. You can also keep the dolmeh refrigerated in an air-tight container for 3 days, then reheat when ready to serve.
  25. Garnish with:
    • 3 TBS pomegranate arils , (optional)

Rice & Lentil Dolmeh with Pomegranate  Detail

Prep Time: 50 min
Cook Time: 1 hour 30 min

Difficulty: Intermediate
Servings: 13
Serving Size: 2 dolmeh

Serving Suggestions: Great as an appetizer or a main course. Serve alone or with Yogurt & Cucumbers (pictures above). Can't find grape leaves? Blanch and use cabbage leaves. This filling is also great stuffed into bell peppers, tomatoes and onions