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For a vegan dolma recipe inspired by the Assyrian Iraqi traditions and tailored for Easter, we’ll focus on the flavors and ingredients commonly found in Assyrian cooking. Dolma, the stuffed grape leaves, are a beloved dish in many Middle Eastern cuisines, and they are traditionally filled with rice, vegetables, and herbs.
Vegan Dolma (Assyrian Style)
Ingredients:
For the Filling:
• 1 1/2 cups rice (preferably short-grain, like basmati or medium-grain)
• 1/2 cup cooked lentils (optional, for added protein)
• 1 large onion, finely chopped
• 1 medium tomato, diced
• 1/4 cup olive oil
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh dill or mint (or a combination), finely chopped
• 2-3 tablespoons lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt and pepper to taste
• 1 cup water or vegetable broth (for the cooking liquid)
For the Grape Leaves:
• 2 jars of grape leaves in brine (about 30-40 leaves), rinsed thoroughly and stems trimmed
For the Cooking Liquid:
• 1/2 cup olive oil
• 1 large onion, sliced
• 1-2 lemons, sliced
• 2-3 garlic cloves, crushed
• 1 teaspoon allspice (optional)
• Salt and pepper to taste
Instructions:
1. Prepare the Filling:
• In a pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until soft and golden.
• Add the diced tomato and cook for 2-3 minutes, allowing it to soften.
• Stir in the rice, cooked lentils (if using), parsley, dill (or mint), cumin, coriander, salt, and pepper. Mix everything together.
• Add 1 cup of water or vegetable broth to the pan. Cover and let the rice simmer on low heat for 10 minutes until the rice is partially cooked (it doesn’t need to be fully cooked yet). Remove from heat and let it cool slightly.
2. Prepare the Grape Leaves:
• While the rice mixture cools, prepare the grape leaves. Lay out a clean, flat surface (like a large cutting board).
• Take one grape leaf, with the vein side facing up. Place about 1 tablespoon of the rice filling at the base of the leaf.
• Fold in the sides of the leaf and roll it up tightly, like a small cigar. Repeat this process until all the filling is used.
3. Cook the Dolma:
• In a large pot, heat 1/4 cup of olive oil over medium heat. Add the sliced onions and garlic, sautéing them until golden and fragrant.
• Layer the bottom of the pot with a few grape leaves to prevent the dolmas from sticking.
• Place the dolmas tightly in the pot, layering them in rows. If needed, layer them in more than one level to fit all the dolmas.
• Once all the dolmas are in the pot, drizzle with 1/4 cup of olive oil, and add lemon slices on top. Pour in water or vegetable broth until the dolmas are just covered.
• Sprinkle with salt, pepper, and allspice (optional). Cover the pot with a lid.
4. Simmer:
• Bring the liquid to a boil, then reduce the heat to low. Let the dolmas simmer for about 45 minutes to 1 hour, or until the rice is fully cooked and the leaves are tender.
5. Serve:
• Once done, remove from heat and let them rest for a few minutes. Serve the dolmas warm or at room temperature, garnished with additional fresh herbs and lemon wedges. Enjoy with a side of vegan yogurt or a salad!
This vegan dolma recipe honors Assyrian culinary traditions with fresh herbs, lemon, and aromatic spices, providing a hearty and flavorful dish perfect for Easter or any occasion. The use of lentils (optional) adds an extra layer of depth and protein, while the fresh herbs bring a lightness to the dish. Enjoy!
