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    You are in: Home / Community Forums / Middle East & North Africa / Help: Dolmas/Dolmathes
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    Help: Dolmas/Dolmathes

    Wed Aug 24, 2011 2:58 am Groupie
    I had Dolmas at a persian restaurant and fell in love with them!! I've been trying to replicate them ever since, but to no avail.

    Could someone please direct me on how I should cook them?

    Once recipe said to layer the extra grape leaves at the bottom of the pan, then put the dolmas on top, a heavy plate or something to keep them in place and fill with liquid. When I did this they all stuck to the base of the pan- another problem I have with this procedure is that grape leaves are VERY expensive here, so can't always layer the base of the pan with them..

    Another version I tried mentioned layering tomatoes in the base of the pan, and then putting the dolmas on top- keeping them in place with a heavy plate etc.- this time all my dolmas broke open and got mushed icon_sad.gif

    Please help with the cooking procedure- layering, cooking time, and amount of liquid needed.. coz I keep filling it with liquid till it comes above the heavy plate I put on top of the dolmas to hold them in place.

    Any help would be greatly appreciated!
    Wed Aug 24, 2011 3:41 pm Groupie
    I make dolmas all the time but I have never made Persian style ones. Not sure how the taste compares to the Iraqi and Greek versions we like so much. I make both with and without meat. I am not sure if you have a recipe I can see for the spicing or otherwise that you are trying to use and I could help you from there. I have layered my rolled dolmas into a pot lined with raw carrot sticks as in this delicious recipe, Dolma (Stuffed Grape Leaves), Iraqi-Style

    They carrot receives a wonderful flavour and are very much an enjoyed part of the dish.

    Dolmathakia Stuffed Grape Leaves is my go to without meat and it uses the left over broken grape leaves to line the pot but I don't see why your couldn't use sliced tomato. You could always add a little oil under them to hopefully prevent them from sticking to the bottom of the pot but I have never had that problem. Maybe there was not enough liquid? I do think though that the plate you are using is too heavy. I just use a regular one, upsidedown that fits into the pot with some space around the edge.

    I make each layer face another way. I think that may prevent them from falling apart along with the plate on top. I do add a pot cover too..

    Cooking time 40-45 minutes with meat, 20-30 without.

    For me, when the plate is placed on top and pressed down slightly the liquid comes a little over the edges not fully covering the plate. This way I usually have some left after cooking so I just drain that first, (good for use in soup) them pour them out of the pot onto the serving dish.
    Tue Sep 20, 2011 6:09 pm
    Experienced "Head Chef" Poster
    'dolma' is a turkish word friends

    so it can be greek with this name.

    chef FIFI
    Tue Sep 27, 2011 2:15 am Groupie
    I know it can be frustratings, but first of all you must make sure not to over fill your grape leaves, roll them firmly. Layer the bottom with tomatoes, and in another pot, boil the water( I make a light lemony broth) and pour over the stuffed grapes leaves until the water is a little over the grape leaves, then place a heavy plate on top, do not cover at this point, let boil over a LOW heat, After the grape leaves have been cooking for about 45 to 1 hour, take the plate off, and place a lid on the pot. Keep checking to see if it may need water, but dont over water it. Some people make it in the pressure cooker, I myself havent as of yet, but I bought a pressure cooker for that purpose. Hope this helps:)
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