About this recipe:This is a family recipe for my favourite Mediterranean dish! A tasty mixture of rice, minced beef, parsley and spices is used to stuff vine leaves. Quite simple to make, it just takes a bit of time to roll the dolmas!
550g uncooked white rice
450g minced beef
1 teaspoon minced fresh parsley
1/2 teaspoon ground allspice
1/2 teaspoon ground black pepper
1/4 teaspoon curry powder
2 tablespoons vegetable oil
1 potato, sliced into rounds
1 (500g) jar vine leaves, drained and rinsed
475ml water, or as needed
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Method Prep:30min › Cook:1hr › Ready in:1hr30min
In a medium bowl, mix together the uncooked rice, minced beef, parsley, allspice, pepper and curry powder until well blended.
Pour oil into the bottom of a large pot, and spread to cover. Make a layer of potato slices to cover the bottom of the pan. The dolmas should not be able to touch the bottom of the pan.
Lay the grape leaves out flat on a cutting board. Place about a tablespoon of the beef mixture in the centre of one leaf. Fold sides in towards the centre, then roll up from the bottom loosely. Set in the pot seam side down. Repeat with the remaining mixture and leaves. For large leaves, you may cut them in half at the centre vein. Place a heavy heat-proof dinner plate on top of the dolma to keep them from unraveling. The cooking pot should be about 2/3 full.
Pour passata and water over the dolmas. The liquid should cover them by at least an inch. Adjust the amount of water if necessary. Bring to the boil, then cover and simmer for 45 minutes to 1 hour, until all liquid has been absorbed and rice is tender.