Kurdish Dolma with Rice (Printable)

Herbed rice rolled in tender grape leaves, brightened with lemon and fresh herbs — a mezze classic.

# What You'll Need:

→ For the Filling

01 - 1 cup 200 g long-grain rice, rinsed
02 - 1 large onion, finely chopped
03 - 1 cup 25 g fresh parsley, finely chopped
04 - 1/2 cup 10 g fresh dill, chopped
05 - 1/2 cup 10 g fresh mint, chopped
06 - 2 medium tomatoes, finely diced
07 - 1/4 cup 60 ml olive oil
08 - 1 tsp ground allspice
09 - 1/2 tsp black pepper
10 - 1 1/2 tsp salt
11 - Juice of 1 lemon

→ For Assembling & Cooking

12 - 1 jar about 300 g grape leaves in brine, rinsed
13 - 1 cup 240 ml vegetable stock or water
14 - 2 tbsp olive oil
15 - Juice of 1 lemon
16 - Slices from 1 large tomato or potato to line the bottom of the pan

# How To Make It:

01 - In a large bowl, combine rice, onion, parsley, dill, mint, tomatoes, olive oil, allspice, pepper, salt, and lemon juice. Mix well.
02 - Lay each grape leaf shiny side down. Place 1–2 teaspoons of filling at the stem end. Fold in the sides and roll up tightly into a cigar shape.
03 - Line the bottom of a heavy saucepan with tomato or potato slices to prevent sticking.
04 - Arrange the stuffed grape leaves seam side down, tightly packed, in layers in the saucepan.
05 - Drizzle with olive oil and lemon juice. Pour in stock or water to almost cover the dolmas.
06 - Place a heatproof plate on top to prevent unrolling. Cover with a lid.
07 - Bring to a gentle simmer. Cook over low heat for 45–50 minutes, until leaves are tender and rice is cooked.
08 - Let cool slightly. Serve warm or at room temperature, with yogurt if desired.

# Expert Suggestions:

01 -
  • The blend of fresh herbs gives the filling a bright, summery taste that feels like a secret garden in every bite.
  • No two dolmas come out exactly the same, making each batch a little adventure and a comfort at the same time.
02 -
  • If you rush the rolling, your dolma can fall apart or unroll in the pot—roll with care and patience.
  • Lining the pot with potato slices isn’t just for protection—they soak up all the best flavors and are secretly the cook’s treat.
03 -
  • Letting the prepared dolma cool in the pot for 15 minutes before serving helps them set and makes them easier to lift out intact.
  • Occasionally, I sneak a pinch of currants or pine nuts into the filling for surprising little bursts of sweetness or crunch—don’t be afraid to tweak it yours.
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