Dolma (turkish Stuffed Grape Leaves)
Dolma is a traditional Turkish dish made with grape leaves stuffed with a flavorful mixture of rice, herbs, and spices. This dish is a popular appetizer or main course in West Asian cuisine.
Ingredients
- 20 grape leaves, fresh or preserved
- 1 cup long-grain rice
- 1 onion, finely chopped
- 1/4 cup pine nuts
- 1/4 cup currants
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- 2 cups vegetable broth
Instructions
- Rinse the grape leaves under cold water and drain well.
- In a large bowl, combine the rice, onion, pine nuts, currants, dill, mint, olive oil, cumin, cinnamon, salt, and pepper. Mix well.
- Place a grape leaf on a flat surface, shiny side down. Trim any stems. Spoon a small amount of the rice mixture onto the center of the leaf. Fold the bottom of the leaf over the filling, then fold in the sides, and roll up tightly.
- Place the dolmas in a large pot, seam side down, in a single layer. Pour the vegetable broth over the dolmas. Place a heatproof plate on top to keep them in place during cooking.
- Cover the pot and simmer over low heat for 1 hour, or until the rice is tender and the grape leaves are cooked. Add more broth if needed.
- Remove from heat and let the dolmas cool in the pot before serving.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 25g
- Protein
- 3g
- Fat
- 4g
Supplies
Large pot Heatproof plate
Tools
Knife Large bowl Flat surface for rolling
Serving suggestions
Serve the dolma with a dollop of yogurt and a squeeze of lemon juice.
Tips & tricks
For a time-saving option, use preserved grape leaves instead of fresh ones.
Cost
$15