Yarpaq dolması

01

Wake the leaves

Fresh leaves: blanch in boiling salted water 1–2 minutes until olive and pliable, then shock in cold water. Jarred leaves: rinse three times, soak if they still taste of brine, and trim the stems. Keep torn leaves — they line the pot.

WhyBrine is a preservative, not a seasoning. If you skip the rinse, the whole pot tastes like a jar.

TipShiny side will face out. Veins face the filling. This is the only orientation that looks like dolma.