Description
The spices may seem like a strange combination, but this is a wonderful, delicate traditional Turkish dish with a twist. Serve chilled, as is traditional, or warm, as desired. Squeeze fresh lemon juice over dolmas before serving.
Ingredients
- 1 tablespoon olive oil
- 2 onions, minced
- 1 ½ cups uncooked white rice
- 2 tablespoons tomato paste
- 2 tablespoons dried currants
- 2 tablespoons pine nuts
- 1 tablespoon ground cinnamon
- 1 tablespoon dried mint
- 1 tablespoon dried dill weed
- 1 teaspoon ground allspice
- 1 teaspoon ground cumin
- 1 (8 ounce) jar grape leaves, drained and rinsed
Instructions
- Heat oil in a medium saucepan over medium heat. Saute onions until tender. Stir in rice and hot water to cover. Cover and simmer until rice is half cooked
- about 10 minutes.
- Remove from heat and stir in tomato paste
- currants
- pine nuts
- cinnamon
- mint leaves
- dill weed
- allspice and cumin. Let mixture cool.
- Prepare a large pot by placing an inverted plate on the bottom; this protects the dolmas from direct heat when steaming.
- Rinse grape leaves in warm water; drain and cut off any stems. Place about 1 teaspoon of the cooled rice mixture in the center of a leaf. Fold in the sides and then roll into a cigar shape. Place in prepared pot. Repeat with remaining ingredients.
- Pour in just enough warm water to reach the bottom of the first layer of dolmas. Cover and simmer over low heat for 30 to 45 minutes
- or until rice is totally cooked. Check the water level often and add more as necessary.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Servings: 8