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Olive Oil Dolmas in a Cast-Iron Pan
Texture
Garnish
On the plate

Garden Mains · Turkish

Olive Oil Dolmas in a Cast-Iron Pan

4.9 (188 cooks rated this)

Tender vine leaves are rolled around rice perfumed with allspice, dill and toasted pine nuts, then gently simmered in olive oil and lemon. Served straight from the pan, they glisten and taste even better once cooled.

1 hr Prep
50 min Cook
1 hr 50 min Total
6 Servings
Hard Difficulty
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Test kitchen note: Weigh the rolls down with an upside-down plate while they simmer so they cannot unroll or float as the rice expands.

Method 7 steps

  1. Cook the onions in 1/4 cup olive oil over medium heat for 8 minutes. Add the pine nuts and toast 2 minutes.

  2. Stir in the rice, allspice and 1 teaspoon salt and cook 3 minutes. Take off the heat and fold in the dill and parsley.

  3. Lay a grape leaf shiny side down, place a heaped teaspoon of filling near the stem end, fold in the sides and roll up snugly. Repeat with the rest.

  4. Line a cast-iron pan or wide pot with a few torn leaves and pack the dolmas seam side down in tight rows.

  5. Pour over the remaining oil, the lemon juice and the hot water, then press a small plate on top.

  6. Simmer covered over low heat for 45 to 50 minutes until the rice is tender and most liquid is absorbed.

  7. Cool in the pan for at least 20 minutes and scatter with parsley before serving.

That is the whole pie. Enjoy every slice.

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