Yalancı Dolma Recipe
Turkish · Main course · 70 min total
Yalancı dolma, or 'fake dolma', is a Turkish dish of vine leaves stuffed with a savory rice and herb mixture, cooked in olive oil and lemon juice. This vegetarian version skips the meat but keeps all the flavor.
30
min prep
min prep
40
min cook
min cook
4
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 1 cup short-grain rice, rinsed
- 1 large onion, finely chopped
- 1/2 cup olive oil
- 1/4 cup pine nuts
- 1/4 cup currants
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried mint
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- 1/2 cup hot water
- 20-25 brined vine leaves, rinsed and drained
- 1 lemon, juiced
- 1 cup hot water (for cooking)
Instructions
- In a small bowl, soak the rinsed rice in warm water for 15 minutes, then drain.
- Heat 1/4 cup olive oil in a large pan over medium heat. Add the onion and pine nuts; sauté until onion is translucent and pine nuts are golden, about 5 minutes.
- Add the drained rice, currants, salt, pepper, mint, cinnamon, allspice, dill, and parsley. Stir for 1-2 minutes. Add 1/2 cup hot water, bring to a simmer, cover, and cook on low for 10 minutes until rice is partially cooked. Remove from heat and let cool.
- Lay a vine leaf flat, vein side up, with the stem end toward you. Place about 1 tablespoon of filling near the stem end. Fold the sides over the filling, then roll tightly from the stem end to the tip. Repeat with remaining leaves and filling.
- Line the bottom of a large pot with a few torn vine leaves to prevent sticking. Arrange the dolma snugly in the pot, seam side down, in a single layer or slightly overlapping.
- Drizzle the remaining 1/4 cup olive oil and lemon juice over the dolma. Add 1 cup hot water (or enough to just cover the dolma). Place a heatproof plate upside down on top to keep them from unrolling.
- Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes until the rice is tender and most of the liquid is absorbed. Remove from heat and let rest, covered, for 10 minutes.
- Serve warm or at room temperature, drizzled with a little extra olive oil and lemon juice if desired.
Tips
- If using fresh vine leaves, blanch them in boiling water for 2-3 minutes until pliable.
- Leftover dolma can be stored in the refrigerator for up to 5 days; flavors improve overnight.
- Serve with yogurt on the side for a creamy contrast.
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