Dolmas (Stuffed Grape Leaves)

Dolmas (Stuffed Grape Leaves)

27
WhirledPeas 5

"The spices may seem like a strange combination, but this is a wonderful, delicate traditional Turkish dish with a twist. Serve chilled, as is traditional, or warm, as desired. Squeeze fresh lemon juice over dolmas before serving."
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Ingredients

1 h 15 m servings 207 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 207 kcal
  • 10%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 39.1g
  • 13%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 847 mg
  • 34%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat oil in a medium saucepan over medium heat. Saute onions until tender. Stir in rice and hot water to cover. Cover and simmer until rice is half cooked, about 10 minutes.
  2. Remove from heat and stir in tomato paste, currants, pine nuts, cinnamon, mint leaves, dill weed, allspice and cumin. Let mixture cool.
  3. Prepare a large pot by placing an inverted plate on the bottom; this protects the dolmas from direct heat when steaming.
  4. Rinse grape leaves in warm water; drain and cut off any stems. Place about 1 teaspoon of the cooled rice mixture in the center of a leaf. Fold in the sides and then roll into a cigar shape. Place in prepared pot. Repeat with remaining ingredients.
  5. Pour in just enough warm water to reach the bottom of the first layer of dolmas. Cover and simmer over low heat for 30 to 45 minutes, or until rice is totally cooked. Check the water level often and add more as necessary.

Reviews

27
  1. 32 Ratings

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Most helpful positive review

Perhapes some might find this suggestion sacralicous, but I use brown rice and cook if fully. Then I cook the oinion and mix it with the seasonings and add it all to the rice. Then the grapeleav...

Most helpful critical review

my grandpa was from the middle east and I remember these growing up I love them. Only we made them with ground lamb breast with rice and mint and lemon. yummy. I can't ever find grapeleaves with...

Perhapes some might find this suggestion sacralicous, but I use brown rice and cook if fully. Then I cook the oinion and mix it with the seasonings and add it all to the rice. Then the grapeleav...

First Dinner Party in new house, and SO's 30th birthday. A doubly special event. Had one vegetarian guest. She had tried to make Dolmas herself, but never turned out this good! They were a big ...

I made this recipe this weekend for a very large potluck (~50 people). The reviews were tremendous, whether from the few people who had had dolmas before or the vast majority utterly unfamiliar...

my grandpa was from the middle east and I remember these growing up I love them. Only we made them with ground lamb breast with rice and mint and lemon. yummy. I can't ever find grapeleaves with...

I was looking for a vegetarian addition to my Lebanese lamb-filled grape leaves for a dinner party. This recipe complemented the meat variety perfectly. The flavor is complex and rich, and t...

They were truly delicious, but don't think about freezing them. I did and they do not freeze well. The rice was not good after they were frozen.

Delicious! I added more pine nuts and currants and a little bit of fresh dill. They were perfect.

I love dolmas and I especially like this version. These are great for lunch because you can eat them cold, and the recipe does make a lot. I think I will double the currents and pine nuts next t...

Yummy - the only change that I made was to use raisins (which I chopped) in place of the currants.