Dolmas (Stuffed Grape Leaves)

Dolmas (Stuffed Grape Leaves)

27
WhirledPeas 4

"The spices may seem like a strange combination, but this is a wonderful, delicate traditional Turkish dish with a twist. Serve chilled, as is traditional, or warm, as desired. Squeeze fresh lemon juice over dolmas before serving."

Ingredients

1 h 15 m {{adjustedServings}} servings 207 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 207 kcal
  • 10%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 39.1g
  • 13%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 847 mg
  • 34%

Based on a 2,000 calorie diet

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Directions

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  1. Heat oil in a medium saucepan over medium heat. Saute onions until tender. Stir in rice and hot water to cover. Cover and simmer until rice is half cooked, about 10 minutes.
  2. Remove from heat and stir in tomato paste, currants, pine nuts, cinnamon, mint leaves, dill weed, allspice and cumin. Let mixture cool.
  3. Prepare a large pot by placing an inverted plate on the bottom; this protects the dolmas from direct heat when steaming.
  4. Rinse grape leaves in warm water; drain and cut off any stems. Place about 1 teaspoon of the cooled rice mixture in the center of a leaf. Fold in the sides and then roll into a cigar shape. Place in prepared pot. Repeat with remaining ingredients.
  5. Pour in just enough warm water to reach the bottom of the first layer of dolmas. Cover and simmer over low heat for 30 to 45 minutes, or until rice is totally cooked. Check the water level often and add more as necessary.
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Reviews

27
  1. 32 Ratings

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Perhapes some might find this suggestion sacralicous, but I use brown rice and cook if fully. Then I cook the oinion and mix it with the seasonings and add it all to the rice. Then the grapeleav...

First Dinner Party in new house, and SO's 30th birthday. A doubly special event. Had one vegetarian guest. She had tried to make Dolmas herself, but never turned out this good! They were a big ...

I made this recipe this weekend for a very large potluck (~50 people). The reviews were tremendous, whether from the few people who had had dolmas before or the vast majority utterly unfamiliar...