Ingredients with Measurements:
- 1 cup rice
- 1/2 cup currants
- 1/2 cup pine nuts
- 1/2 cup chopped parsley
- 1/2 cup chopped mint
- 1/2 cup chopped dill
- 1/2 cup chopped scallions
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
- 8-10 large cabbage leaves
Special equipment needed:
- Large pot
- Mixing bowl
- Colander
- Sharp knife
Step-by-step instructions:
1. In a large pot, bring water to a boil. Add the cabbage leaves and cook for 5 minutes or until they are tender. Drain and set aside.
2. In a mixing bowl, combine the rice, currants, pine nuts, parsley, mint, dill, scallions, olive oil, lemon juice, salt, and black pepper. Mix well.
3. Take a cabbage leaf and place a spoonful of the rice mixture in the center. Fold the sides of the leaf over the filling and roll it up tightly.
4. Repeat the process with the remaining cabbage leaves and filling.
5. Place the stuffed cabbage leaves in a large pot, seam side down. Add enough water to cover the dolmas.
6. Cover the pot and bring to a boil. Reduce the heat to low and simmer for 45 minutes or until the rice is cooked and the cabbage leaves are tender.
7. Remove from heat and let cool for 10 minutes.
8. Serve the Obruk Dolma warm with a dollop of yogurt on top.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 50g
Protein: 6g
Fiber: 6g
Substitutions for ingredients:
- You can use raisins instead of currants.
- You can use walnuts instead of pine nuts.
- You can use cilantro instead of parsley.
Variations:
- You can add ground beef or lamb to the rice mixture for a meaty version.
- You can use grape leaves instead of cabbage leaves.
Tips and tricks:
- Make sure to remove the thick stem from the cabbage leaves before stuffing.
- You can use toothpicks to secure the dolmas while cooking.
- You can add a pinch of cinnamon to the rice mixture for a hint of sweetness.
Storage instructions:
- Store the leftover dolmas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the dolmas in a microwave-safe dish and microwave for 1-2 minutes or until heated through.
Presentation ideas:
- Arrange the dolmas on a platter and garnish with lemon wedges and chopped herbs.
Garnishes:
- Lemon wedges
- Chopped herbs
- Yogurt
Pairings:
- Serve with a side of tabbouleh or fattoush salad.
Suggested side dishes:
- Tabbouleh salad
- Fattoush salad
- Hummus and pita bread
Troubleshooting advice:
- If the rice is not cooked through, add more water and simmer for an additional 10-15 minutes.
Food safety advice:
- Make sure to wash the cabbage leaves thoroughly before using.
Food history:
- Obruk Dolma is a traditional Turkish dish that is typically served during special occasions.
Flavor profiles:
- The Obruk Dolma is a savory dish with a hint of sweetness from the currants and pine nuts.
Serving suggestions:
- Serve the Obruk Dolma as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Turkish