Kurdish Dolma with Rice Filling (Printable)

Delight in flavorful Kurdish dolma wrapped in grape leaves.

# What You'll Need:

→ Filling

01 - 1 cup long-grain rice, rinsed
02 - 1 large onion, finely chopped
03 - 1 cup fresh parsley, finely chopped
04 - 1/2 cup fresh dill, chopped
05 - 1/2 cup fresh mint, chopped
06 - 2 medium tomatoes, finely diced
07 - 1/4 cup olive oil
08 - 1 tsp ground allspice
09 - 1/2 tsp black pepper
10 - 1 1/2 tsp salt
11 - Juice of 1 lemon

→ Assembling & Cooking

12 - 1 jar grape leaves in brine, rinsed
13 - 1 cup vegetable stock or water
14 - 2 tbsp olive oil
15 - Juice of 1 lemon
16 - Slices from 1 large tomato or potato

# How-To Steps:

01 - In a large bowl, combine the rice, onion, parsley, dill, mint, tomatoes, olive oil, allspice, pepper, salt, and lemon juice. Mix well.
02 - Lay each grape leaf shiny side down. Place 1–2 teaspoons of filling at the stem end. Fold in the sides and roll up tightly into a cigar shape.
03 - Line the bottom of a heavy saucepan with tomato or potato slices to prevent sticking.
04 - Arrange the stuffed grape leaves seam side down, tightly packed, in layers in the saucepan.
05 - Drizzle with olive oil and lemon juice. Pour in stock or water to almost cover the dolmas.
06 - Place a heatproof plate on top to prevent unrolling. Cover with a lid.
07 - Bring to a gentle simmer. Cook over low heat for 45–50 minutes, until leaves are tender and rice is cooked.
08 - Let cool slightly. Serve warm or at room temperature, with yogurt if desired.

# Expert Tips:

01 -
  • Vegetarian and gluten-free (if using gluten-free stock), making it accessible for diverse diets.
  • Herb-rich rice filling offers a fresh and aromatic flavor profile.
  • A perfect starter or part of a mezze highlighting Kurdish and Middle Eastern cuisine.
  • Tender grape leaves provide a delicate texture complementing the savory rice.
  • Preparation and cooking times fit comfortably into a relaxed cooking session.
02 -
  • Ensure the grape leaves are well rinsed to reduce brine taste.
  • Roll the dolmas tightly to avoid unraveling during cooking.
  • Use a heatproof plate as a weight to keep the rolls compact.
  • Simmer gently to cook evenly without tearing the leaves.
  • Let dolmas rest slightly after cooking for best flavor and texture.
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