Kelp Dolma Recipe

Kara Ibarguen

Servings

approx 15 Dolmas

Prep Time

30 minutes

Cook Time

55 minutes

Calories

303

Cuisine

Mediterranean

Category

appetizer

Steamed Kelp stands in as grape leaves in this creative spin on the traditional Greek appetizer. The aromatic combination of Mint, Dill, Parsley, and Lemon make this dish a true treat for the senses!
Kelp Dolma Recipe

Ingredients

  • 4 oz Kelp leaf, re-hydrated just until pliable
  • 1 C Short Grain Rice, rinsed well
  • 1 C Olive Oil
  • 1 Large Onion, finely chopped
  • 2 C Warm Water
  • Juice of 2 Lemons
  • 1/4 C each: Green Onion, sliced, Fresh Parsley, Dill, & Mint, chopped
  • Sea Salt w Sea Veg & Pepper, to taste

Directions

  1. Place Kelp leaves in a shallow pan & sprinkle lightly with water

  2. Allow to soak up the water while preparing the filling

  3. In a large saucepan, sauté the onion in 1/3 C of the oil until translucent

  4. Add the rice, sauté for one more minute

  5. Pour in 2 C warm water & 1/2 of the lemon juice

  6. Simmer for about 10-15 minutes or until the water is absorbed & the rice is parboiled

  7. Transfer to a bowl, stir in the herbs & salt & pepper, set aside to cool a bit

  8. Using scissors, cut 4”x4” squares of kelp

  9. Cover the bottom of a large pot with a generous layer of kelp using the odd or torn pieces

  10. Working one at a time, scoop about 1 T of rice mixture into the center of the leaf, fold in the ends, & roll into a tight bundle

  11. Arrange the bundles snuggly on top of the kelp ‘bed’ & drizzle with the remaining oil & lemon juice

  12. Season with more salt & pepper

  13. Invert a plate on top of the dolmas to hold them down while they cook & pour in enough water to cover them

  14. Cover the pan and simmer for 30-40 minutes, until the water is absorbed

  15. Remove from heat and allow the dolmas to cool for at least 30 mins. Serve with a squeeze of fresh lemon