Zeytinyaglı Yaprak Dolma (stuffed Grape Leaves) Recipe
Recipe information
Make Zeytinyaglı Yaprak Dolma (stuffed Grape Leaves) in just 1h 30m. Grape leaves stuffed with our delicious mixture of rice, onions, pine kernels & mixed herbs
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Ingredients
Directions
1. Prepare the Filling
In a pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent. Stir in the rice and cook for another 2-3 minutes, then add the pine nuts and cook for an additional 2 minutes. Remove from heat and mix in the chopped parsley, dill, salt, pepper, and lemon juice. Allow the filling to cool.
2. Prepare the Grape Leaves
If using preserved grape leaves, rinse them under cold water to remove excess brine. If using fresh leaves, blanch them in boiling water for about 2-3 minutes until softened. Drain and let cool.
3. Stuff the Grape Leaves
Lay a grape leaf flat on a clean surface, stem side facing you. Place about 1 tablespoon of filling at the base of the leaf, fold in the sides, and roll tightly from the base to the tip. Repeat with remaining leaves and filling.
4. Cook the Dolmas
In a large pot, drizzle the bottom with olive oil. Arrange the stuffed grape leaves in a single layer, seam side down. Add any leftover grape leaves on top. Pour in water until the dolmas are just covered. Place a plate on top to keep them submerged. Cook over low heat for about 45 minutes.
Local Coupons
No local coupons found for this recipe's ingredients.