Dolma
“Grape leaves stuffed with spiced rice, pine nuts, currants, and herbs, served warm or cold with lemon.”
Rice
Currant
Onion
Mint
Dill
Olive OilWhere it comes from
Dolma has been a staple in Ottoman cuisine and has roots that extend throughout the Mediterranean region. Stuffed grape leaves symbolize hospitality in Turkish culture, often served at gatherings or special occasions. Interestingly, dolma can also refer to a variety of stuffed vegetables, showcasing the dish's versatility.
On the Palate
How it's made
5 steps · Show ↓90 min active
How it's made
5 steps · Show ↓- 110 min
Rinse the grape leaves under cold water, removing any brine. Pat them dry gently with a clean kitchen towel and set aside. In a large bowl, combine the rice, currants, finely chopped onion, mint, dill, pine nuts, allspice, and cinnamon. Mix until the ingredients are evenly distributed.
- 220 min
Lay a grape leaf flat and shiny side down. Place a tablespoon of the rice mixture near the stem end. Fold the sides over the filling and roll up tightly like a cigar. Repeat with the remaining leaves and filling.
Watch outEnsure the rolls are tightly packed, but not too tight, as the rice will expand during cooking.
- 35 min
Arrange the stuffed grape leaves seam side down in a single layer in a large pot. Pour olive oil and the juice of one lemon over the top. Add enough water to almost cover the dolmas.
- 450 min
Bring the pot to a gentle simmer over medium heat. Cover and cook for 40-50 minutes until the rice is tender and the flavors have melded. The aroma of spices should fill your kitchen.
Watch outKeep the heat low to prevent the leaves from unraveling.
- 55 min
Once cooked, allow the dolmas to cool in the pot. Serve at room temperature, drizzled with a little extra olive oil and a squeeze of fresh lemon juice.
