Turkish · Lunch
Stuffed Grape Leaves
Grape leaves rolled around a rice filling seasoned with olive oil, dill, mint and lemon, cooked without meat in the Turkish yalanci dolma style. Served cold or at room temperature as a starter, the rolls carry a tangy citrus finish and a soft, herby rice centre.
$3
35 minsPrep
45 minsCook
80 minsTotal
MediumLevel
Nutrition per serving
407Calories
5.9gProtein
21.1gFat
52.1gCarbs
10.3gSugar
6.7gFiber
851mgSodium
0mgChol
3gSat Fat
424mgPotassium
96mgCalcium
3.3mgIron
0mcgVitamin B12
14mgVitamin C
vegetarian
low-calorie
high-fiber
mediterranean
all-time-classics
vegetarian
Instructions
1
Prep
Rinse the brined grape leaves under cold water, trim tough stems, pat dry and check for tears.
2
Sauté
Warm half the olive oil in a small skillet over medium heat and cook the onion 4–5 minutes until soft.
3
Build
Stir in tomato paste, cinnamon and allspice for 1 minute, then mix in rice, pine nuts, currants, dill, mint, lemon juice and salt.
4
Stuff
Lay each leaf shiny-side down, place a teaspoon of filling near the stem, fold sides in and roll into a tight cylinder.
5
Simmer
Pack the rolls seam-side down in a saucepan, pour over remaining oil, water and lemon, weigh with a plate and simmer 40–45 minutes until rice is tender.
6
Rest
Leave the rolls in the pan off heat for 15 minutes, then transfer to a plate and chill at least 2 hours.
7
Plate
Arrange the stuffed grape leaves on a small plate with a lemon wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2020 grape leaves (about 60g)
- 1/2 cup100g short-grain rice
- 11 onion
- 4 tbsp60ml olive oil, divided
- 2 tbsp16g pine nuts
- 2 tbsp20g currants or raisins
- 2 tbsp2 tbsp fresh dill
- 2 tbsp2 tbsp fresh mint
- 2 tsp2 tsp tomato paste
- 2 tbsp30ml lemon juice, plus extra for serving
- 1/2 tsp1/2 tsp ground cinnamon
- 1/2 tsp1/2 tsp ground allspice
- salt, to taste
- 1 cup240ml water, for simmering
- 22 lemon wedge, to serve
