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

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.

Servings: 10 -12

Author:

Course:

Appetizer

Cuisine:

All Year

Keywords:

Rice nuts Grape Leaves currants

Instructions

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.

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

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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