Turkish dolma with rice

6 servings

120 minutes

Турецкая долма с рисом — это гастрономический шедевр Османской кухни, вобравший в себя ароматы Средиземноморья и Востока. Нежные виноградные листья обволакивают пряную начинку из риса, кедровых орехов, изюма и свежих трав, наполняя блюдо сладковато-пряными нотками. Долма — не просто еда, а символ гостеприимства, часто подаваемый на семейных застольях и праздничных мероприятиях. Благодаря гармоничному сочетанию кислоты лимона, насыщенного вкуса оливкового масла и пряностей, она приобретает изысканную глубину. Её едят как горячей, так и охлаждённой, наслаждаясь мягкостью начинки и тонким ароматом листьев. Долма идеально сочетается с йогуртовыми соусами и свежими овощами, превращая трапезу в настоящее путешествие по турецким кулинарным традициям.

Energy value per serving

• Calories: 383.8
• Proteins: 7.1g
• Fats: 6.6g
• Carbohydrates: 66.8g

Ingredients

• Grape leaves: 400 g
• Olive oil: 60 ml
• Onion: 3 head
• Pine nuts: 50 g
• Round rice: 350 g
• Dark raisins: 30 g
• Tomato paste: 30 g
• Salt: to taste
• Ground black pepper: to taste
• Cinnamon: 0.5 tsp
• Dried mint: 1 tsp
• Sugar: 1 tsp
• Water: 740 ml
• Lemon juice: 80 ml
• Lemon: 0.5 pc
• Parsley: 30 g
• Dill: 5 g
• Paprika: 1 tsp

Cooking steps

1. Prepare all the ingredients. Rinse the grape leaves and leave them in a strainer.

   Required ingredients:

   • Grape leaves: 400 g

2. Rinse the rice until the water runs clear, then let it drain in a sieve.

   Required ingredients:

   • Round rice: 350 g

3. Chop the onion very finely and sauté it in olive oil (45 ml) until soft.

   Required ingredients:

   • Onion: 3 heads
   • Olive oil: 60 ml

4. Add pine nuts and continue frying until they turn golden.

   Required ingredients:

   • Pine nuts: 50 g

5. Add raisins and rinsed rice to the pan, fry until the moisture evaporates.

   Required ingredients:

   • Dark raisins: 30 g
   • Round rice: 350 g

6. Add 20 grams of tomato paste, salt, freshly ground black pepper, cinnamon, paprika, dried mint, sugar, 240 ml of water, and lemon juice, mix well, cover with a lid, and simmer until all the water is absorbed by the rice.

   Required ingredients:

   • Tomato paste: 30 g
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Cinnamon: 0.5 teaspoon
   • Dried mint: 1 teaspoon
   • Sugar: 1 teaspoon
   • Water: 740 ml
   • Lemon juice: 80 ml

7. Finely chop the parsley and dill and add them to the rice after removing it from the heat. The rice should not be fully cooked. Let the filling cool for about 10 minutes before wrapping the dolma.

   Required ingredients:

   • Parsley: 30 g
   • Dill: 5 g

8. Place several unusable grape leaves at the bottom of a thick-bottomed pot: this is needed to prevent the dolma from burning.

9. Place the grape leaf on the work surface with the shiny side down. Put about 1 tablespoon of filling at the base of the leaf.

10. Place the edges over the filling, fold the side edges, and then roll the sheet into a small roll, not too tightly, leaving space for the cooked rice. To simplify the process, you can do this on a regular plastic bag.

11. Arrange the dolmas neatly in the pot seam side down. Place a few lemon slices on top.

    Required ingredients:

    • Lemon: 0.5 piece

12. Dissolve 10 grams of tomato paste in 500 ml of water, pour this mixture over the dolma, and add 15 ml of olive oil. The dolma should be covered with water. Bring to a boil and simmer covered for about 1 hour.

    Required ingredients:

    • Tomato paste: 30 g
    • Water: 740 ml
    • Olive oil: 60 ml

13. Let the dolma rest a bit before serving. Serve with lemon wedges, optionally garnished with pine nuts.