Leek Stuffed Rolls Recipe (Turkish Pırasa Dolması)
This Turkish pırasa dolması recipe is made by blanching leek layers, wrapping them around a minced meat, rice, and bulgur filling, then simmering in a tomato paste–garlic sauce. The ingredients are simple and the steps are clear, so you can get it on the table with a quick prep and a 30-minute cook. Lemon juice and pomegranate molasses add a balanced tang.
Ingredients
1. Ingredients
2. For the filling
3. For the sauce & cooking
Step-by-Step Method
Prep the leeks
Wash the leeks well and trim off the green tops. Make a light slit lengthwise so the layers separate easily.
Blanch and cut
Separate into layers and cut into strips about 4 finger-widths wide. Blanch in boiling water for about 3 minutes, then drain and let them cool slightly.
Mix the filling
In a bowl, combine the rice and bulgur. Add ground meat, chopped onion, parsley, olive oil, pomegranate molasses, paste, and spices. Stir until evenly mixed.
Roll the dolma
Place a small portion of filling onto each leek strip and roll. Don’t pack it too tight; the rice will expand as it cooks.
Make the sauce
Dissolve the tomato paste in hot water. Stir in garlic, olive oil, and lemon juice.
Arrange and pour sauce
Line the rolls snugly in a pot. Pour the sauce over the top, then gently shake the pot so it runs between the rolls.
Simmer
Bring to a gentle boil over medium heat, then cover. Cook for 30 minutes over medium-low heat. Let it rest 5 minutes before serving.