Saucepan@saucepan · Shared this recipeFollowTurkish · appetizerTurkish Stuffed Grape Leaves (Yalanci Dolma)Turkish vegetarian stuffed grape leaves filled with rice, herbs, currants, and pine nuts, cooked in a pot with lemon and water.total1 hr 40 minprep40 mincook1 hrservings30Original recipe on carolinescooking.comKeep this recipeAdd a copy of Turkish Stuffed Grape Leaves (Yalanci Dolma) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients30 servingsBack to 30 servings0.5 onion2 tbsp olive oil0.5 cup rice, short/medium grain0.5 tsp tomato paste ), (UK: tomato puree0.5 cup water3 tbsp parsley, approx, chopped leaf weight/volume2 tbsp mint, approx, chopped leaf weight/volume, or use around 1/2 volume dried mint1.5 tbsp dried currants2 tbsp pine nuts ), (optional30 grape leaves, vine leaves, jarred, approx 1/2 jar0.5 tbsp olive oil, approx0.5 lemon juice, ie from 1/2 lemonwater as needed, see belowStepsClear checksTap an ingredient or step to check it off.1Step 1: Finely dice the onion. Warm the oil over a medium heat in a medium skillet/frying pan and add the onion. Cook for a few minutes until the onion has softened.2Step 2: Add the rice and tomato paste and mix so that everything is mixed and the rice becomes well-coated. Cook for a minute then add the 1/2 cup/120ml water. Once it comes to a simmer, reduce heat slightly and allow it to cook until the liquid is absorbed.3Step 3: Meanwhile, finely chop the parsley and mint (if using fresh). Once the water has absorbed, remove from heat and add the parsley, mint, currants and pine nuts and mix everything so that it is well combined. Set aside to cool slightly while you prepare the grape leaves.4Step 4: Rinse the grape leaves/vine leaves to get rid of excess brine from the jar then lay a few out flat on a clean surface with the ribs of the leaf facing up and smooth side down. If there are stems left attached, trim these from the leaves.5Step 5: Spoon a small amount of the filling mixture - only about 1 tsp - 1/2 tbsp per leaf - in the centre of each leaf in a thin horizontal line. Fold in the bottom edges, then the sides, then roll from the bottom towards the tip to make a thin roll. Repeat with the rest of the mixture and leaves.6Step 6: Use some leftover leaves (eg ones that are torn/too small) and form a layer over the bottom of a pot/pan, ideally wide, heavy based and shallow. Alternatively, lightly oil the pan. Arrange the stuffed grape leaves in a layer across the bottom, packing them in tightly and with the join to the bottom. As needed, make an additional layer or layers on top.7Step 7: Drizzle a little oil and squeeze over the juice of 1/2 lemon over the top of the rolled leaves. Add enough water to just about cover the leaves (around 1 cup/ 240ml but may be more/less). Cover with a plate to hold them down then put the lid on the pot. Place over a medium-low heat and cook for around 25 - 30 mins. Check towards the end that there is still a little liquid and add more lemon and water if need be.8Step 8: Serve warm or at room temperature.getsaucepan.com/r/2de95311-2bf6-48e6-953d-657de8155996 · Original: https://www.carolinescooking.com/turkish-stuffed-grape-leaves-yalanci-dolma/
