Turkish Stuffed Grape Leaves with Currants
Turkish stuffed grape leaves, or Yalanci Dolma, are filled with a savory mixture of currants, pine nuts, and lemony rice. Their sweet and warm flavors distinguish them from other vegetarian versions.
Turkish Grape Leaves
At a Glance
EASE: Medium. It takes time and patience.
CUISINE: Turkish
COURSE: Appetizer, Mediterranean Mezze
TIME: 2 hours (active time 45 minutes)
Turkish grape leaves offer a world of new flavors! A touch of cinnamon adds spice, pine nuts provide a soft texture, and the currants become sweet and juicy during cooking. The Turkish version typically includes cinnamon, sugar, lemon, black currants, and pine nuts, creating a unique and delicious taste experience.
My favorite way to grape leaves is as part of a large Mediterranean messa or to dip them into creamy Lebanese hummus, dairy-free tzatziki sauce, or whipped feta dip with honey
Preparing grape leaves takes nearly two hours, but it’s worth the effort. These are the best grape leaves you will ever have! I have broken down each step with pictures to make it easy.
Ingredient Notes
- Cinnamon, a unique addition to most grape leaves recipes, is a common ingredient in Lebanese cooking. It adds warmth and balance.
- Dried Currants are unique to Turkish grape leaves. I love dried currents because they plump up in the cooking process and add pops of sweetness.
- Grape Leaves: Serve as the edible wrapping for the filling. They are slightly tangy, balancing out the sweetness. Be sure to wash off the salty brine for the best flavor!
- Long-Grain Rice: Comprises the bulk of the filling.
- Pine Nuts: Add texture and a gentle flavor. I like to toast the pine nuts for a deeper flavor.
Substitutions
- Dried Currants: These can be hard to find. Instead, try chopped dried apricots or raisins. Both add sweetness and texture. Apricots, in particular, are synonymous with Middle Eastern cooking.
- Grape Leaves: Instead of jarred grape leaves, try fresh ones! I have a section below on selecting and preparing fresh grape leaves.
- Long-Grain Rice: Medium-grain rice and bulgar wheat are both great substitutions.
- Pine Nuts: They sure are pricey! Save money and use slivered almonds or chopped pistachios instead.
See the recipe card for complete information on ingredients and quantities.
Step by Step Instructions
Step One: Prepare the Grape Leaves
- Remove the grape leaves from the jar and discard the brine.
- Rinse well and place in a colander to drain. Rinse again to remove as much brine as possible.
- Set aside any damaged leaves to line the pot later.
Step Two: Prepare the Filling
- In a medium saucepan, bring vegetable stock to a boil. Add one teaspoon (5g) of salt.
- Stir in 1 cup (200g) long-grain rice, ¼ teaspoon (0.5g) cinnamon, one tablespoon (12g) sugar, one tablespoon (14g) butter, and the zest of one lemon. Return to a boil, then cover and cook over low heat until the rice is tender, about 15-20 minutes. The rice should be slightly undercooked.
- Transfer the hot rice to a bowl. Add ¼ cup (40g) dried currants, ¼ cup (35g) pine nuts, and the juice of one lemon—season with salt and pepper to taste.
Step Three: Assemble the Dolmas
- Lay a grape leaf flat on a work surface, shiny side down.
- Place about one tablespoon of the rice mixture in the center of the leaf. In the Turkish style, there are long, thin grape leaves resembling a thin cigar.
- Fold in the bottom and sides of the leaf, then roll towards the top until fully enclosed. Repeat with the remaining leaves and filling.
Step Four: Prepare the Pot
- Lightly brush the bottom of a heavy cooking pot or Dutch oven with olive oil.
- Line the bottom with any damaged or smaller grape leaves.
- Arrange the rolled dolmas in the pot, seam side down, in tight rows. Place a small, inverted plate on top to prevent them from unrolling during cooking.
Step Five: Cook the Dolmas
- Boil 4 cups (960ml) of water or vegetable stock. Pour over the dolmas until just covered, then cover the pot with a lid.
- Cook over medium heat for 30 minutes. Remove the plate, pour the juice of 2 lemons over the dolmas, then cover again and cook on low heat for 30-45 minutes until fully cooked and the liquid is absorbed.
Step Six: Serve
- Remove from heat and let rest, uncovered, for 20-30 minutes.
- Drizzle with extra virgin olive oil and transfer to a serving platter. Serve warm or at room temperature.
Four Steps to a Perfect Roll
Step One: Prep the Leaf and Filling
- Wash and pat dry the grape leaf.
- Remove what is remaining of the stem.
- Take a small handful of filling and pack it tightly in your hands.
- Place the filling toward the top of the grape leaf.
Step Two: Fold in the Sides
Fold in both sides of the grape leaf.
Step Three: Fold the Top
Fold the top over the filling
Step Four: Roll up the Grape Leaf
- Continue to roll up the grape leaf, tucking in the sides as you go.
- Roll the grape leaf snugly but not tight. This will allow room for the rice to expand as it absorbs the broth. Too tight, and the leaf will explode. Too loose, and it will fall apart.
Watch How To Make This Recipe
Where to Buy Grape Leaves
Depending on where you live, this can be easy or challenging. First, look in the international or kosher section of your grocery store. If you can’t find them there, you can always find them at a Middle Eastern Market or on Amazon.
How to Select and Prepare Fresh Grape Leaves
Fresh Grape Leaves: Using fresh grape leaves from your garden is a real treat! The flavor is fresh and does not contain any preservatives. Because I no longer have a yard, I now look for grape leaves in my neighborhood. When I ask, people are always happy to give me theirs. The balancing process is the same steps used in making Julia Child’s spinach quiche.
- How to Select: The key is to choose young, tender leaves free from any signs of damage or blemishes.
- Wash: Rinse the grape leaves thoroughly under cold running water to remove dirt, debris, or residue.
- Trim: If the grape leaves have tough stems or damaged edges, trim them off using a pair of kitchen scissors or a sharp knife.
- Blanch: To bring out the green color and tender texture of the grape leaves, boil a pot of water and prepare a large bowl of ice water. Submerge the leaves in the boiling water for about 30 seconds to 1 minute. This blanching process is crucial as it softens the leaves and helps retain their color.
- Shock: Quickly transfer the blanched grape leaves to the bowl of ice water using a slotted spoon or tongs. This shocking process stops the cooking and helps preserve the leaves’ bright color.
- Dry: Carefully remove the grape leaves from the ice water and pat them dry using paper towels or a clean kitchen towel. Gently press the leaves between the towels to remove excess moisture.
- Store or Use: At this point, the grape leaves are ready to be used immediately in your favorite recipes, such as dolmas, salads, or wraps. Alternatively, if you have leftover grape leaves, you can store them in an airtight container in the refrigerator for a few days or blanch and freeze them for longer-term storage.
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Turkish Stuffed Grape Leaves with Currants
Turkish stuffed grape leaves, or Yalanci Dolma, are filled with a savory mixture of currants, pine nuts, and lemony rice. Their sweet and warm flavors distinguish them from other vegetarian versions.
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Servings: 20 Dolmas
Prep Time: 45 minutes
Cook Time: 1 hour 15 minutes
Total Time: 2 hours
Equipment
- 1 medium sized saucepan
- 1 Medium-sized mixing bowl
- 1 Small, inverted plate
- 1 Colander
- 1 Paper towels or clean tea towels for pat-drying
Ingredients
For the Rice Filling:
- 1 cup (200g) long-grain rice
- 1 tablespoon (12g) sugar
- ¼ teaspoon (0.5g) cinnamon
- 1 tablespoon (14g) butter or plant-based butter
- Zest and juice of one lemon
- 1 cup (240ml) vegetable stock
- ¼ cup (40g) dried currants
- ¼ cup (35g) pine nuts
- Salt and pepper to taste
For the Grape Leaves:
- 1 16- oz jar grape leaves in brine about 60 to 70 leaves
- 1 teaspoon 5g salt (for boiling water)
- Olive oil for brushing
To Cook and Serve:
- Juice of 2 lemons
- Extra virgin olive oil
Instructions
Prepare the Grape Leaves:
- Remove the grape leaves from the jar and discard the brine. Rinse well and place in a colander to drain. Rinse again to remove as much brine as possible. Set aside any damaged leaves to line the pot later.
Prepare the Rice Filling:
- Bring 1 cup (240ml) of vegetable stock to a boil in a medium-sized saucepan. Add 1 teaspoon (5g) of salt.
- Stir in 1 cup (200g) long-grain rice, ¼ teaspoon (0.5g) cinnamon, 1 tablespoon (12g) sugar, 1 tablespoon (14g) butter, and the zest of one lemon. Return to a boil, then cover and cook over low heat until the rice is just tender, about 15-20 minutes. The rice should be slightly undercooked.
- Transfer the hot rice to a bowl. Add ¼ cup (40g) dried currants, ¼ cup (35g) pine nuts, and the juice of one lemon. Season with salt and pepper to taste.
Assemble the Dolmas:
- Lay a grape leaf flat on a work surface, shiny side down. Place about one tablespoon of the rice mixture in the center of the leaf. Aim for long and thin grape leaves resembeling a thin cigar; this is the Turkish style.
- Fold in the bottom and sides of the leaf, then roll towards the top until fully enclosed. Repeat with the remaining leaves and filling.
Prepare the Pot:
- Lightly brush the bottom of a heavy cooking pot with olive oil. Line the bottom with any damaged or smaller grape leaves.
- Arrange the rolled dolmas in the pot, seam side down, in tight rows. Place a small, inverted plate on top of the dolmas to keep them from unrolling during cooking.
Cook the Dolmas:
- Boil 4 cups (960ml) of water or vegetable stock. Pour over the dolmas until just covered. Cover the pot with a lid.
- Cook over medium heat for 30 minutes. Remove the plate, pour the juice of 2 lemons over the dolmas, then cover again and cook on low heat for an additional 30-45 minutes until fully cooked and the liquid is absorbed.
Serve:
- Remove from heat and let rest, uncovered, for 20-30 minutes.
- Drizzle with extra virgin olive oil and transfer to a serving platter. Serve warm or at room temperature.
Notes
Selecting Grape Leaves:
-
- When using jarred grape leaves, you will find a mix of quality. Use the larger, undamaged leaves for stuffing and the smaller or torn ones to line the pot to prevent sticking and burning.
- If fresh grape leaves are used, blanch them in boiling water for a few minutes to soften them before use. See the post for detailed instructions.
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- Dolmas can be served warm or at room temperature.
- They pair well with tzatziki sauce, tabule, and hummus.
- Drizzle extra virgin olive oil over the dolmas just before serving for added flavor and richness.
-
- Store any leftover dolmas in an airtight container in the refrigerator for up to 5 days.
- Reheat gently in a steamer or microwave, or enjoy them cold as part of a meze platter.
Nutrition
Calories: 81kcal | Carbohydrates: 13g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 2mg | Sodium: 54mg | Potassium: 55mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 47IU | Vitamin C: 0.2mg | Calcium: 7mg | Iron: 0.3mg
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Made this for the Mrs and she loved it. Highly recommend!
I am so happy you loved it! It’s a favorite in our household and I love sharing the recipe.