Prep 1 hr 15 mins
Cook 45 mins
According to the owner of the local Turkish deli, this is how his wife makes her dolmas. I know that when I made them, I got a ton of complements.
- 1 (16 ounce) jar grape leaves (or other vine leaves)
- 1 1⁄2 cups rice
- 2 tablespoons tomato paste
- 2 onions, finely minced
- 2 tablespoons dried currants
- 2 tablespoons pine nuts
- 1 tablespoon cinnamon
- 1 tablespoon mint
- 1 teaspoon allspice
- 1 teaspoon olive oil
- lemon wedge
- Sauté onions in olive oil in pan, add rice and add hot water to cover.
- Cover and simmer until rice is half cooked, about 10 minutes.
- Turn off heat, add tomato paste, currants, nuts, and spices. Let mixture cool.
- To prep the grape leaves, rinse in warm water and remove the stems.
- When rice mixture is cool, place 1 teaspoon or less in center of leaf, fold in right and left sides, then roll the leaf until you have a tiny 'cigar'.
- Place the dolma in a steamer pot.
- Repeat until all grape leaves and/or stuffing is finished.
- Add water to steamer cover and simmer for 30-45 minutes or until the rice inside the dolma is totally cooked.
- Traditionally this is served cold.
- Squeeze lemon over the dolma immediately before serving.
We liked this recipe but it didn't taste at all like the Dolma we're accustomed to eating at the Greek restaurant. Also, I think next time I'll ease-up on the cinnamon; it was a bit overpowering.
These were scrumptious! Better than I have had in many Middle Eastern restaurants. They take forever, very time consuming....but they are worth it. Make sure to toss them with a little olive oil/lemon juice when you are done when you store them. I didn't, and they dried out a bit.