Turkish Grape Leaves (Turkish Dolma)

Pyramad of Turkish grape leaves with the top grape leaf showing the stuffing.

5 from 1 vote

Turkish Grape Leaves (Turkish Dolma)

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.

Prep Time45

Cook Time1 15

Total Time2

Course: Appetizer

Cuisine: Mediterranean, Middle Eastern

Servings: Dolmas

Calories: 81kcal

Author: Ruth Grindeland

Equipment

1 medium sized saucepan
1 Medium-sized mixing bowl
1 Heavy cooking pot or Dutch oven with a lid
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.

Serving Suggestions:

- 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.

Storage and Reheating:

- 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