Zeytinyaglı Yaprak Dolma (stuffed Grape Leaves) Recipe
Grape leaves stuffed with our delicious mixture of rice, onions, pine kernels & mixed herbs
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
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.
- 5
