Grape Leaves (dolma) Recipe
Turkish grape leaves stuffed with sautéed rice, onions, pine nuts, currants, fresh parsley, herbs with a hint of mint.
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Ingredients
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Filling
Wrapping
Method
Prepare the Filling
- 1
Sauté the Onions
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.
- 2
Add Rice and Nuts
Add the long-grain rice, pine nuts, and currants to the skillet. Stir well to combine and cook for an additional 2-3 minutes until the rice is slightly toasted.
- 3
Season and Simmer
Pour in the water or vegetable broth, and add the chopped parsley, mint, salt, and black pepper. Bring to a simmer, then reduce the heat to low, cover, and cook for 15 minutes or until the rice is tender and the liquid has been absorbed.
Wrap the Dolmas
- 4
Prepare Grape Leaves
If using jarred grape leaves, rinse them under cold water to remove excess brine. If fresh, blanch them in boiling water for 2-3 minutes to soften.
- 5
Stuff the Leaves
Lay a grape leaf on a clean surface, vein side up. Place about 1 tablespoon of the filling near the stem end of the leaf. Fold the sides of the leaf over the filling and roll from the stem end to the tip, forming a tight roll. Repeat with remaining leaves and filling.
Cook the Dolmas
- 6
Arrange and Cook
In a large pot, layer any leftover grape leaves on the bottom. Place the stuffed dolmas seam-side down in a single layer. Drizzle with lemon juice and add enough water to cover the dolmas. Cover the pot and bring to a gentle simmer. Cook for about 30-40 minutes until the leaves are tender.
- 7
