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6 Serves
65 Mins
6 g
43 g
18 g
Prepare the filling by mixing rice, pine nuts, currants, and fresh dill in a large mixing bowl.
Ingredients, vitamins, and health benefits
Rice
Pine Nuts
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
CameroonianVitamin K
11 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
30 µg / 400 µgCalcium
38 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
97 mg / 420 mgPhosphorus
220 mg / 1,250 mgPotassium
309 mg / 4,700 mgSodium
175 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
1 g / 28 gSugar
7 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
42 gAlcohol
0 g
Lay out the grape leaves on a cutting board, place a spoonful of filling in the center, and roll them tightly, tucking in the sides.
Arrange the stuffed leaves in a large pot, drizzle with extra virgin olive oil, and add enough water to cover them halfway.
Simmer the dolma on the stove over low heat until the rice is tender and the liquid is absorbed.
Currants
Fresh Dill
Grape Leaves
Extra Virgin Olive Oil
Vitamin A
46 µg / 900 µgVitamin C
9 mg / 90 mgVitamin E
3 mg / 15 mgVitamin K
11 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
30 µg / 400 µgCalcium
38 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
97 mg / 420 mgPhosphorus
220 mg / 1,250 mgPotassium
309 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
7 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
6
g14
g30
g
Syrian
IndonesianZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
10 µg / 55 µgAlcohol
0 g