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1
In an oven-safe large non-stick skillet, over medium-high heat add:
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2
1 tsp extra-virgin olive oil
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3
1 small onion , chopped
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4
When onions start to soften, about 5 minutes, add:
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5
1 lb ground sirloin
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6
Break down the meat as it cooks.
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7
When the meat is browned, about 7 minutes, mix in:
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8
1 cup parsley, American , chopped, packed
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9
1 tsp mint, dried
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10
2 TBS pomegranate syrup
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11
2 tsp lemon juice
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12
Cook for 5 minutes, then stir in:
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13
1 1/2 cup basmati rice , cooked
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14
Stir until mixed in and remove from heat.
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15
In a 4-quart non-stick pot add to the bottom:
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16
2 tsp extra-virgin olive oil
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17
On a flat work surface, remove and pat dry:
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18
26 large grape leaves, canned or jarred
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19
Working with one grape leaf at a time, spread a grape leaf flat on your work surface, with the vein side up.
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20
Add to the center of your grape leaf 1 TBS of rice filling.
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21
Depending on the size of your grape leaves, the amount of filling can vary.
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22
Starting with the stem, pull the lower part of the grape leaf over the filling.
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23
Tuck the tip under the filling.
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24
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.
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25
Repeat with the right flap of the leaf.
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26
Tightly roll the dolmeh into the top of the grape leaf. See pictures below for more guidance.
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27
Place dolmeh into the oiled pot.
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28
Repeat steps 9 through 17 until all the stuffing is used.
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29
Layer the dolmeh on top of each other.
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30
Pour evenly over the dolmeh:
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31
1/2 cup water
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32
1/4 cup lemon juice
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33
When done, place a plate on top of the dolmeh. This keeps the dolmeh from expanding and opening up while cooking.
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34
Cover the pot and cook over low heat for 1 hour.
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35
Remove plate.
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36
Dolmeh can be served immediately warm or at room temperature.
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37
You can also keep the dolmeh refrigerated in an air-tight container for 3 days, then reheat when ready to serve.
