VeganKurdishMedium

Kurdish Dolma with Grape Leaves, Peppers and Rice Filling

Kurdish dolma features grape leaves and bell peppers stuffed with a savory rice mixture. A flavorful dish ready in 60 minutes.

Kurdish dolma is a vibrant dish that combines tender grape leaves and peppers with a flavorful rice filling. It's a comforting meal rich in herbs and spices.

Why This Recipe Works

Flavorful Filling: The combination of spices and fresh herbs enhances the taste of the rice, making it aromatic.
Versatile Ingredients: Grape leaves and bell peppers provide a unique texture and flavor, complementing the rice.
Cooking Technique: Simmering the stuffed vegetables in tomato sauce keeps them moist and infuses them with flavor.

Chef's Pro Tip: For best results, let the stuffed dolma rest for a few minutes after cooking to allow the flavors to meld.

Pinar - MsPinaQ

2026-09-02

Recipe by MsPinaQ

0(0 reviews)

Prep Time

20 min

Cook Time

40 min

Total Time

60 min

Servings

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Directions

1
Rinse the rice under cold water until the water runs clear, then soak it in water for 15 minutes.
2
In a skillet, heat olive oil over medium heat and sauté the chopped onion and garlic until translucent.
3
Add the soaked rice, cumin, paprika, black pepper, and salt to the skillet, stirring well.
4
Pour in 2 cups of water, bring to a boil, then reduce heat and simmer until the rice is cooked, about 15 minutes.
5
Remove from heat, stir in chopped parsley, then let cool slightly before stuffing the grape leaves and peppers.
6
Stuff the grape leaves and halved bell peppers with the rice mixture, packing them gently.
7
Place the stuffed grape leaves and peppers in a pot, cover with tomato sauce and a little water, then simmer for 25 minutes.
8
Serve the dolma warm, drizzled with the cooking liquid for added flavor.