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Dolmas (Stuffed Grape Leaves)

Dolmas (Stuffed Grape Leaves)

The spices may seem like a strange combination, but this is a wonderful, delicate traditional Turkish dish with a twist.

Ready in: 1 hour 15 minutes

Serves: 8

Complexity: very-easy

kcal: 207

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1 tbsp olive oil
2 onions, minced
1½ cups uncooked white rice
2 tbsp tomato paste
2 tbsp dried currants
2 tbsp pine nuts
1 tbsp ground cinnamon
1 tbsp dried mint
1 tbsp dried dill weed
1 tsp ground allspice
1 tsp ground cumin
250 g jar grape leaves, drained & rinsed


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