Name: Vegetable Dolmas
Yield: Makes 36 to 40
Cuisine: Turkey
Ingredients: Lemon wedges and yogurt for serving; ⅔ cup diced seeded canned or peeled fresh tomatoes; ½ cup pine nuts, toasted; ½ cup dried currants, soaked in hot water and drained; 2 tablespoons finely chopped fresh parsley; 2 tablespoons chopped fresh mint (optional); 2 teaspoons salt; 1 teaspoon freshly ground pepper; 3 cloves garlic, minced; 2 medium onions, chopped (about 1½ cups); 3 tablespoons unsalted butter; 1 cup long-grain rice, preferably basmati; Juice of 2 lemons (about ¼ cup); 36 to 40 grape leaves (see Note), rinsed well, drained, and patted dry; 3 ripe tomatoes, sliced ¼ inch thick (use only if in season); 1 cup olive oil

Preparation info

Makes
36 to 40

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

Ingredients

1 cup long-grain rice, preferably basmati
3 tablespoons unsalted butter
2

Method

Soak the rice in cool water to cover for about 30 minutes. Drain.

While the rice is soaking, melt the butter in a medium sauté pan or skillet over low heat. Add the onions and cook, stirring occasionally, until translucent and tender, about 10 minutes. Add the garlic and cook a few minutes more. Add the rice, diced tomatoes, pine nuts, currants, parsley, mint, salt, and pepper and combi

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Vegetable Dolmas

Ingredients

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