Yalanci Dolma (Grape Leaves Stuffed With Pine Nuts, Currants And Rice)


Serves 10 to 12

The name of this appetizer translates to fake dolma because it’s stuffed with rice instead of ground meat. Dolma means “filled” and can be used to describe any stuffed vegetable. Prepare up to a day in advance.

Fairly difficult

Yalanci Dolma (Grape Leaves Stuffed With Pine Nuts, Currants And Rice)


For 1 Batch(es)


  • 5 tablespoon(s) dried currants
  • 3 tablespoon(s) olive oil
  • 5 tablespoon(s) pine nuts
  • 1 large onion, finely chopped
  • 2 cup(s) hot water
  • 1 teaspoon(s) sugar
  • 1 cup(s) short grain rice
  • Salt and pepper, to taste
  • 1/2 cup(s) chopped flat leaf parsley

Assembled dolma

  • 1 large jar of grape leaves
  • 2 cup(s) hot water
  • 1 large lemon, juice
  • 1/2 cup(s) olive oil
  • Lemon slices

Yalanci Dolma (Grape Leaves Stuffed With Pine Nuts, Currants And Rice) Directions

  1. Soak the currants in warm water for 20 to 30 minutes. Drain and set aside. Meanwhile, heat the olive oil in a large pan and sauté the pine nuts over low heat until golden. Add the onion and sauté until barely softened.
  2. Add the water and bring to a boil. Stir in the currants, sugar, rice, salt and pepper and cook over low heat until all of the water is absorbed. Add the parsley and set aside to cool to room temperature.
  3. Carefully pull the grape leaves from the jar, then rinse and drain them in a colander. If any of the leaves still have their stems, trim them with scissors. Pick out the torn or irregular ones to use in lining the dish.
  4. Line a large ovenproof dish with a layer of grape leaves (use the damaged or irregular leaves). On a nonstick work surface, arrange the grape leaves with the vein side up and the stem side closest to you.
  5. Place a tablespoon of filling near the stem side, then fold the left and right sides of the leaf over the filling. Gently roll the grape leaf away from you, taking care not to make it too tight. Place over the grape leaf lining in the dish, seam side down.
  6. When all of the filling is used, pour the hot water, lemon juice and olive oil over the dolmas. Cover the dolmas with the remaining leaves and place a heavy plate on top of the leaves.
  7. Bring just to a gentle boil over medium heat. Lower the heat and simmer until the dolmas are tender, about 30 to 45 minutes.
  8. Arrange the dolmas on a serving platter and decorate with lemon slices.

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