Stuffed Dolma

Recipe by
Total Time:
1.5 hours
Serves: 5
Nutrition facts:

240 calories, 9 grams fat

Technique: Steam Recipe
Difficulty: Hard

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  • 2.5 cups - rice
  • 1 cup - olive oil
  • 250 g - grape leaves
  • 4 - medium onions, chopped
  • 1/2 bunch - parsley, chopped
  • 1/2 sprig - mint, chopped
  • 1/2 sprig - dill, chopped
  • 1 tbsp - pine nuts
  • 1 - medium-sized lemon, sliced
  • 1 pinch - salt
  • 1 pinch - black pepper
  • 1 pinch - allspice
  • 1 tbsp - sugar
  • 1 tbsp - currants
  • Salt to taste

How to Make Stuffed Dolma

  • Wash and soak the rice in hot water. Drain once the water cools. Set aside.
  • Heat olive oil in a pan and fry the onions and pine nuts with salt until the onions are transparent.
  • Add the rice and fry for a minute.
  • Add water, black pepper, all spices, sugar, currants, dill and mint.
  • Mix well and cook, stirring occasionally until the water is absorbed.
  • Remove from heat and allow to cool.
  • Scald the grape leaves in boiling water. Remove and drain.
  • Nip the stems and put the grape leaves in a wok.
  • Place 1 tbsp of the mixture near each stem, then fold the end and sides of the leave over the mixture and roll firmly.
  • Line the base of the pan with stuffed grape leaves with lemon slices in between.
  • Add enough water to be absorbed by the rice.
  • Cook over a medium flame until the water is absorbed. Remove to a platter and allow to cool.
  • Serve cold.