Turkish Dolma (Stuffed Vine Leaves)
Vine leaves rolled around spiced rice and braised in olive oil, a cool Turkish classic.
✍️ Veg.Pub EditorialPublished 2026-05-15👁 64 views
Calories
250
kcal
Servings
4
Prep time
60
min
Diet
vegan
🧺 Ingredients
- Brined vine leaves30 · Swap: blanched cabbage leaves
- Short-grain rice150g
- Onion1
- Pine nuts2 tbsp
- Raisins2 tbsp
- Fresh mint and dill1 bunch each
- Lemon juice3 tbsp
- Olive oil5 tbsp
- Saltto taste
👩🍳 Steps
- 1Rinse the vine leaves in warm water to remove salt; drain.
- 2Soften the minced onion, then stir in rice, pine nuts, raisins, herbs and a little salt for the filling.
- 3Place a leaf shiny-side down, add a little filling and roll into a tight parcel.
- 4Pack seam-side down in a pot, add lemon juice, olive oil and water to just cover.
- 5Weigh down with a plate and braise on low for 40 minutes; serve cooled.
📊 Nutrition
| Protein | 5g |
| Iron | 3mg |
| Calcium | 90mg |
| Fiber | 5g |
Introduction
Stuffed vine leaves, known in Turkey as yaprak sarma, are in their olive-oil vegetarian form served cool: tart, refreshing and a fixture at summer and festive tables.
Wellness Benefits
- Vine leaves are fiber- and mineral-rich and mild in nature, wrapping the rice in an easy-to-digest parcel.
- Mint and dill are aromatic and appetite-promoting while olive oil eases the bowels, keeping the dish light.
Nutrition Highlights
- Pine nuts add healthy fats and magnesium; raisins contribute iron and natural sweetness.
- The fresh herbs are rich in vitamins and antioxidants.
Tips
- Roll loosely, as the rice swells as it cooks.
- Line the pot with torn leaves to prevent sticking and weigh down with a plate so the rolls hold.
Author: Veg.Pub Editorial
Source: 改编自各国传统素食 · License: 原创改编
