Turkish dolma with rice
6 servings
120 minutes
Turkish dolma with rice is a gastronomic masterpiece of Ottoman cuisine, infused with the aromas of the Mediterranean and the East. Tender grape leaves wrap a spicy filling of rice, pine nuts, raisins, and fresh herbs, giving the dish sweet-spicy notes. Dolma is not just food but a symbol of hospitality, often served at family gatherings and festive events. With the harmonious combination of lemon's acidity, rich olive oil flavor, and spices, it gains exquisite depth. It can be enjoyed both hot and cold, savoring the softness of the filling and the delicate aroma of the leaves. Dolma pairs perfectly with yogurt sauces and fresh vegetables, turning a meal into a true journey through Turkish culinary traditions.
1
Prepare all the ingredients. Rinse the grape leaves and leave them in a strainer.
- Grape leaves: 400 g
2
Rinse the rice until the water runs clear, then let it drain in a sieve.
- Round rice: 350 g
3
Chop the onion very finely and sauté it in olive oil (45 ml) until soft.
- Onion: 3 heads
- Olive oil: 60 ml
4
Add pine nuts and continue frying until they turn golden.
- Pine nuts: 50 g
5
Add raisins and rinsed rice to the pan, fry until the moisture evaporates.
- 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.
- 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.
- 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.
- 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.
- 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.