Dolma with pine nuts
4 servings
30 minutes
Dolma with pine nuts is an exquisite dish of Turkish cuisine that embodies the rich flavors of the Mediterranean. Grape leaves infused with aromatic spices gently wrap a filling of basmati rice, pine nuts, and juicy tomatoes. Oregano, fresh mint, and cinnamon add a subtle spicy note while tomato paste provides a light tanginess. This dish not only delights gourmets with its taste but also carries history: dolma is an ancient treat symbolizing the warmth of home. It can be served hot or cold and pairs perfectly with yogurt sauce and fresh herbs. In Turkey, dolma is often prepared for festive tables where it becomes the main decoration and a favorite delicacy for guests.
1
Soak grape leaves in boiling water for twenty minutes, drain the water, and place them vein side up.
- Grape leaves in brine: 12 pieces
2
Fry pine nuts in olive oil. Add cooked rice, a third of the tomatoes, tomato paste, half of the oregano, mint, parsley, cinnamon, and garlic, and cook for two minutes. Pour in the juice of half a lemon, and season with salt and pepper.
- Pine nuts: 25 g
- Basmati rice: 80 g
- Tomatoes: 700 g
- Tomato paste: 2 teaspoons
- Oregano: 2 g
- Fresh mint: 1 tablespoon
- Chopped parsley: 1 tablespoon
- Cinnamon: 0.5 teaspoon
- Garlic: 3 cloves
- Lemon: 0.5 piece
- Salt: to taste
- Ground black pepper: to taste
3
Place one dessert spoon of the mixture on a grape leaf and tightly roll it, tucking the sides in. Do the same with all the leaves. Place half of the remaining tomatoes in a dish, top with the dolma, and then add oregano and tomatoes on top. Season with salt and pepper, pour in 70 ml of water, cover with a lid, and cook on low heat for one hour.
- Tomatoes: 700 g
- Oregano: 2 g
- Salt: to taste
- Ground black pepper: to taste