Name: Turkish Grape Leaves (Turkish Dolma)
Prep time: 45 min
Cook time: 75 min
Total time: 120 min
Ingredients: 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; 1 16- oz jar grape leaves in brine, (about 60 to 70 leaves); 1 teaspoon salt (for boiling water); olive oil for brushing; 2 lemons, (juiced); extra virgin olive oil

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Prep Time 45

Total Time 2

Servings 20 Dolmas

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.

Grape leaves stacked into a pyramid with the top one showing the inside.

Turkish grape leaves offer a world of new flavors! A touch of cinnamon adds spice, pine nuts add a soft texture, and the currants become sweet and juicy as they cook. The Turkish version typically includes cinnamon, sugar, lemon, black currants, and pine nuts, creating a unique, delicious taste.

My favorite way to eat grape leaves is as part of a large Mediterranean mezza 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.

Watch How To Make Turkish Grape Leaves

Ingredients

Key Ingredient Notes

Cinnamon

Cinnamon is a unique addition to most grape leaves recipes; it is a common ingredient in Lebanese cooking. It adds warmth and balance.

Dried Currants

Dried currants are unique to Turkish grape leaves. I love dried currants because they plump up during cooking and add pops of sweetness.

Grape Leaves

Grape leaves are 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!

Pine Nuts

Pine nuts add texture and a gentle flavor. I like to toast the pine nuts for a deeper flavor.

See the recipe card for complete information on ingredients and quantities.

Substitutions

Dried Currants

Dried currants 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.

Long-Grain Rice

Medium-grain rice and bulgur 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.

How to Make Turkish Grape Leaves

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 of salt. Stir in 1 cup long-grain rice, ¼ teaspoon cinnamon, 1 tablespoon sugar, one tablespoon 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 to 20 minutes. The rice should be slightly undercooked.

Transfer the hot rice to a bowl. Add ¼ cup dried currants, ¼ cup 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 1 tablespoon of the rice mixture in the center. In the Turkish style, there are long, thin grape leaves resembling a thin cigar. Fold in the bottom and sides, then roll toward the top until fully enclosed. Repeat with the remaining leaves and filling.

Folding grape leaves as part of rolling them.

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 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, cover again, and cook on low heat for 30 to 45 minutes, until fully cooked and the liquid is absorbed.

Step Six: Serve

Remove from heat and let rest, uncovered, for 20 to 30 minutes. Drizzle with extra virgin olive oil and transfer to a serving platter. Serve warm or at room temperature.

Stuffed Turkish grape leaves stacked on a platter.

Four Steps to a Perfect Roll

Step One: Prep the Leaf and Filling

Wash and pat the grape leaf dry. Remove what remains 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. If it’s too tight, the leaf will explode. If it’s too loose, 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 preservative-free. 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 follows the same steps as making Julia Child’s spinach quiche.

How to Select: Choose young, tender leaves free of 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 with 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: The grape leaves are ready to use immediately in your favorite recipes, such as dolmas, salads, or wraps. Alternatively, if you have leftover grape leaves, store them in an airtight container in the refrigerator for a few days, or blanch and freeze them for longer-term storage.

My Best Pro Tips

Wash canned grape leaves at least twice to remove as much brine as possible. I even take it further: soak, rinse, and repeat 2 to 3 times.
Turkish-style grape leaves are long and thin. To achieve this shape, tightly pack the filling in your hand, place it on the grape leaf, and roll it up.
The jar of grape leaves will have mixed quality. For the best results, wrap only the large, intact leaves. Set the other leaves aside to line the bottom of the pot, making the most of your ingredients.
Always cover the grape leaves with a plate or smaller saucepan lid while cooking to prevent them from unrolling.
Wait at least 30 minutes before serving.

Frequently Asked Questions

Dolma and dolmades both refer to stuffed dishes, often involving grape leaves. “Dolma” is the Turkish term for these stuffed grape leaves, while “dolmades” is the Greek equivalent. Despite their similarities, each version has distinct regional flavors and variations.

The word “dolma” comes from the Turkish verb “dolmak,” which means “to fill” or “to stuff.” While the stuffing is typically similar, the vegetables can vary. Popular vegetables include grape leaves, bell peppers, tomatoes, eggplants, zucchini, and cabbage leaves.

Dolma refers to various vegetables stuffed with a rice or meat mixture, while sarma specifically refers to leaves (like grape or cabbage) wrapped around a filling. Dolma is a broader term for stuffed vegetables, whereas sarma focuses on stuffed leaf rolls.