Tender grape leaves stuffed with aromatic rice, herbs, and spices, slowly simmered until perfectly tender. Dolma, meaning "stuffed" in Turkish, are a beloved mezze throughout the Mediterranean and Middle East. These vegetarian parcels feature a fragrant filling of rice seasoned with fresh herbs, pine nuts, and warm spices, all wrapped in brined grape leaves. Served at room temperature with lemon wedges, dolma are an elegant appetizer that showcases the delicate art of Turkish cuisine.
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16 items
Carefully remove the jarred grape leaves from the jar, unroll them gently, and rinse thoroughly under cold water to remove excess brine, then drain and set aside.
Heat 1/4 cup of the extra virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
Add the finely chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-6 minutes.
Add the uncooked long grain white rice, pine nuts, currants, ground cinnamon, ground allspice, salt, and black pepper to the skillet and stir to combine, cooking for 2 minutes to toast the rice lightly.
Add 1/2 cup of water to the rice mixture, stir well, and cook for 5 minutes until the water is absorbed and the rice is partially cooked but still firm.
Remove the skillet from heat and stir in the chopped fresh dill, chopped fresh mint, and chopped fresh parsley until well combined, then let the filling cool for 10 minutes.
Lay a grape leaf flat on a clean work surface with the shiny side down and stem end closest to you, placing about 1 tablespoon of the rice filling in the center near the stem end.
Fold the stem end over the filling, then fold both sides inward, and roll tightly away from you to create a compact cigar-shaped package, repeating with remaining grape leaves and filling.
Line the bottom of a large heavy pot or Dutch oven with any torn or leftover grape leaves to prevent sticking.
Arrange the stuffed grape leaves seam-side down in tight layers in the pot, packing them snugly to prevent unrolling during cooking.
Drizzle the remaining 1/4 cup extra virgin olive oil and fresh lemon juice over the arranged turkish dolma.
Add the remaining 2 cups of water to the pot, just enough to barely cover the turkish dolma, then place a heat- plate on top to weigh them down.
Bring the pot to a boil over medium-high heat, then to low heat, cover with a lid, and gently for 45-50 minutes until the grape leaves are tender and the rice is fully cooked.
Remove the pot from heat and let the turkish dolma cool in the cooking liquid for 15-20 minutes.
Carefully transfer the cooled turkish stuffed grape leaves to a serving platter, drizzle with a bit of the cooking liquid, and serve at room temperature with lemon wedges.
