Step 1 of 26
Kelem dolmasi
First boil the rice for eight minutes. Meanwhile, peel and finely chop the onion. Then chop the herbs.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Kelem dolmasi take?
9 hr 36 min all in — 40 min prep, 56 min cook, 8 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
A bit of work.
How spicy is it?
No chilli.
Does it fit a diet?
The published recipe is labelled Gluten-free, Dairy-free, Nut-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
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What equipment do I need?
Oven, Saucepan, Stockpot, Blender.
How much salt do I put in?
The recipe lists Salt at to taste.
What can I use instead?
onion → shallot. Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have. tomato (passata or canned chopped tomatoes) → passata or canned chopped tomatoes. Canned tomatoes are often better than pale fresh ones out of season.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I prepare this ahead?
The recipe didn't really say what to do with the chickpeas (also known of course as garbanzo beans), beyond soaking them overnight and rinsing them. I used canned chickpeas, since I've never actually seen them dried. I decided to chop/mash them slightly so they would better incorporate into the filling.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.