Grape Leaf Dolma

by Golalah Abbasi
120 min
Grape Leaf Dolma


  • 230 g grape leaf
  • 650 g round grain rice
  • 2 x shallots
  • 2 clove garlic
  • 180 g spring onion
  • 35 g fresh dill
  • 1 tsp black pepper
  • 2 tsp salt
  • 200 g sun flower oil
  • 300 g plain yogurt
  • 300 g butter beans
  • 850 g vegetable broth


  1. Rinse the grape leaves with water. Add them to a strainer or lay them on a kitchen towel. Rinse the rice.
  2. Hakk løken, hvitløk, vårløk og dill og bland i risen. Så tilsetter du pepper, salt, halvparten av oljen og yoghurt. Bland sammen alle ingrediensene.
  3. Place the butter beans to the bottom of the pan. These beans can be skipped or you can use something else. For example sliced potatoes.
  4. With the shiny side of a grape leaf down on your hand, add a little of the rice mixture, about a tablespoon. Fold in the edges so it looks like a pillow. The leaf should not be folded too tight. The herbs in the rice will initially melt away, but the rice swells. Layer up until done.
  5. Place a plate over the dolmens for them to not open during cooking. Add the lid and cook with high heat for 3-4 minutes, then lower the heat. Simmer with low heat for about 1.5 hours.
  6. Halfway through the cooking time, you can remove the plate and place the lid back on and continue cooking.
  7. Let the dolman rest for 15 minutes before serving. You can either turn the pot upside down on a serving platter, or take them up one by one.
  8. Enjoy with tzatziki.