Stuffed Vine Leaves — Turkish Dolma

Your OneNote note says “half of the below”; all quantities here are halved, approximately 20 dolmas. US cup-to-metric conversions are approximate. The saved recipe’s lemon salt is citric acid, not table salt.

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Step 1

Sauté the onions in 30 ml olive oil. Add the rice and stir constantly for 5–10 minutes until translucent.

Step 2

Stir in the dried mint, cinnamon, lemon salt, pepper, currants, sugar, allspice and parsley. The pine nuts appear in the saved ingredient list but their addition is omitted from its method; mix them in with the filling. Add 60 ml boiling water and simmer gently for 15–20 minutes until absorbed. Remove from heat and cool.

Step 3

Place a spoonful of filling near the top of each vine leaf. Fold the sides inwards and roll into a tight cylinder.

Step 4

Line the bottom of a heavy saucepan with spare vine leaves. Pack the dolmas tightly side by side. Add the remaining 30 ml olive oil, juice of ¼ lemon and 240 ml boiling water. Place an upside-down plate over them to keep them in position.

Step 5

Bring to the boil, reduce to medium-low and simmer until the water is absorbed and rice is cooked, about 45–60 minutes. Transfer to a serving dish and cool.