How to Make Turkish Stuffed Grape Leaves (Dolma) Vegetarian-Style

Turkish stuffed grape leaves, known as dolma, are a delightful dish loved for their savory flavors and tender texture. The vegetarian version of dolma is just as delicious and can be prepared with a variety of wholesome ingredients. Here's a simple guide on how to make vegetarian dolma at home.

Ingredients

To make vegetarian Turkish stuffed grape leaves, you will need the following ingredients:

  • 30-40 grape leaves (jarred or fresh)
  • 1 cup of rice (preferably short grain)
  • 1 large onion, finely chopped
  • 2-3 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika (optional)
  • 1 tablespoon pine nuts (optional)
  • 1/2 cup fresh parsley, finely chopped
  • 1/2 cup fresh mint, finely chopped
  • Juice of 1 lemon
  • 2 cups vegetable broth or water

Preparation Steps

Follow these steps to prepare your vegetarian dolma:

1. Prepare the Grape Leaves

If using jarred grape leaves, rinse them under cold water to remove excess brine and soften them. If using fresh leaves, blanch them in boiling water for about 2-3 minutes until they become tender. Drain and set aside.

2. Cook the Filling

In a large skillet, heat the olive oil over medium heat. Add the chopped onions and sauté until translucent. Stir in the rice and cook for about 2-3 minutes, allowing it to absorb the flavors.

Add the salt, black pepper, and paprika, followed by the pine nuts if using. Pour in the vegetable broth or water, and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is cooked through. Remove from heat and stir in the chopped parsley and mint, along with the lemon juice.

3. Stuff the Grape Leaves

Lay one grape leaf, vein side up, on a clean surface. Place a spoonful of the filling (about 1-2 tablespoons) near the stem end of the leaf. Fold in the sides and roll the leaf tightly from the stem end to the tip. Make sure it's snug but not too tight. Repeat this process until all the filling is used.

4. Cook the Dolma

Line a pot with some unused grape leaves to prevent the dolmas from sticking. Arrange the stuffed grape leaves in a single layer, seam side down. Pour a bit of vegetable broth or water over them to keep them moist. Place a plate on top to hold them down during cooking.

Cover the pot and simmer on low heat for about 30-40 minutes. Check occasionally to ensure there’s enough liquid; add more if necessary.

5. Serve

Once cooked, allow the dolmas to cool slightly before serving. They can be enjoyed warm or at room temperature. Drizzle with additional olive oil and a squeeze of fresh lemon juice for extra flavor. Serve with yogurt or a salad on the side for a complete meal.

Storage Tips

Leftover dolma can be stored in an airtight container in the refrigerator for up to a week. They also freeze well, so feel free to make a larger batch to enjoy later.

Making vegetarian Turkish stuffed grape leaves (dolma) at home is a rewarding experience that allows you to savor the rich flavors of traditional Turkish cuisine. By following this simple recipe, you can create a healthy and delicious dish that’s perfect for any occasion.