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.

Dolma (turkish Stuffed Grape Leaves)

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

  1. Rinse the grape leaves under cold water and drain well.
  2. In a large bowl, combine the rice, onion, pine nuts, currants, dill, mint, olive oil, cumin, cinnamon, salt, and pepper. Mix well.
  3. 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.
  4. 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.
  5. 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.
  6. 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