Dolma refers to something filled; sarma describes wrapping. Turkish pepper dolma includes both meat-filled and olive-oil versions. This zeytinyağlı preparation uses rice, pine nuts and currants. Household seasonings vary, so it is not presented as the only version. Choose small, thin-walled dolmalık peppers when available.
Zeytinyağlı Biber Dolması — Recipe Card
Turkish rice-stuffed peppers with olive oil and herbs
Makes 6 servings · 12 small stuffed peppers; 6 light-meal servingsUS cup = 240 ml · tablespoon = 15 ml · teaspoon = 5 ml. Cup and weight conversions are approximate. Australian cooks: use a 15 ml measuring tablespoon.
Ingredient quantities and servings are scaled. Cooking times, pan sizes, frying oil depth, and temperatures stay the same; cook larger batches as needed.
Ingredients
How to make Zeytinyağlı Biber Dolması
Prepare the peppers
Cut around each stalk and remove the core and seeds without splitting the walls. Keep the peppers whole. Check that all 12 fit upright, snugly in one layer, in a lidded pot about 26–28 cm (10–11 inches) wide.
Soften the onions
Heat 75 ml of the oil over medium-low heat. Cook the onions for 10–12 minutes, stirring until soft. Add pine nuts and stir for 2 minutes; avoid darkening them.
Partly cook the filling
Stir in drained rice, then the 250 g grated tomato, currants, sugar, half the salt and 180 ml hot water. Cover and simmer gently for 8–10 minutes until most liquid is absorbed. Rice should still be firm. Remove from heat and fold in parsley, dill, mint, pepper and allspice. Cool only until manageable, about 5 minutes, while preparing the pot.
Fill and arrange
Spoon the mixture loosely into the peppers, leaving 1 cm (3/8 inch) of space. Do not press it down. Place a tomato cap over each opening. Arrange upright in the pot; use a snug pot so they support one another.
Simmer gently
Mix the remaining 300 ml hot water, 25 ml oil, remaining salt and lemon juice. Pour around, rather than into, the peppers. Liquid should reach roughly halfway up their sides; add hot water if the pot needs more. Bring to a gentle simmer, cover and cook on low for 35–45 minutes. Check periodically and add a little hot water if the base becomes dry.
Check and serve
Taste rice from the center of a pepper: it should be tender with no chalky core, and the pepper should yield easily to a knife. Continue cooking if necessary. Rest covered off the heat for 10 minutes, then lift out carefully. Serve warm or chill promptly for serving cold; follow the storage guidance.
Bring this recipe to your kitchen with a printable copy.
Print recipeRecipe from MyTurkishRecipes · https://myturkishrecipes.com/turkish-stuffed-peppers-zeytinyagli-biber-dolmasi. Quantities reflect your selected serving scale. Cooking times are estimates; follow the doneness cues.
A few helpful kitchen notes
Pepper substitute
Small green bell peppers can work, but thicker walls may need longer cooking. Large supermarket peppers change both yield and timing; do not assume twelve large peppers will use this amount of filling.
Nuts and dried fruit
For a nut-free variation omit the pine nuts. Currants can also be omitted for a less sweet filling; neither omission requires extra rice.
Measurements and timing
Gram weights are preferred. Cups hold 240 ml and tablespoons 15 ml. Total time is approximately 1 hour 45 minutes, including the short cooling and final rest; rice and pepper tenderness determine the finish.
How to store and reheat Zeytinyağlı Biber Dolması
Transfer leftovers to shallow containers promptly and chill as quickly as possible, ideally within 1 hour. Refrigerate at 4°C (40°F) or below and eat within 24 hours. Do not cool the whole pot on the counter. Cold dolma is suitable only when cooled and stored properly. If reheating, heat once until steaming hot throughout and eat immediately.
Zeytinyağlı Biber Dolması: questions and answers
Is this biber dolması made with meat?
No. This recipe uses a rice-and-herb filling with olive oil. Meat-filled pepper dolma is a separate preparation.
Why is the rice hard?
It may have been packed too tightly or cooked without enough moisture. Add a little hot water around the peppers, cover and continue gently until the rice is tender.
Can I make it ahead?
Yes, within the 24-hour refrigerated storage window. Chill promptly rather than leaving the peppers at room temperature to develop flavor.
