Preparation Method
- In a large skillet, heat 1/4 cup of olive oil over medium heat.
- Add the chopped onions and sauté until they are soft and translucent, about 5-7 minutes.
- Add the rice to the skillet and cook for another 5 minutes, stirring frequently.
- Stir in the pine nuts, currants, dill, mint, parsley, tomatoes, salt, and black pepper.
- Cook for an additional 5 minutes, then remove from heat and let the mixture cool.
- Lay a grape leaf flat on a clean surface, with the shiny side down.
- Place about 1 tablespoon of the rice mixture in the center of the leaf.
- Fold the sides over the filling and roll up tightly from the bottom to the top.
- Repeat with the remaining leaves and filling.
- In a large pot, arrange the stuffed grape leaves seam-side down in a single layer.
- Drizzle with the remaining 1/4 cup of olive oil and lemon juice.
- Add enough water to the pot to just cover the grape leaves.
- Place a heatproof plate on top of the grape leaves to keep them submerged.
- Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 45 minutes to 1 hour, or until the leaves are tender and the rice is cooked.
- Remove from heat and let cool slightly before serving.
- Enjoy your Turkish Stuffed Grape Leaves (dolmas) warm or at room temperature.
* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.