Dolmades Stuffed Grape Leaves
Discover the irresistible charm of homemade Dolmades, tender grape leaves stuffed with a fragrant mixture of herbs, rice, and optional pine nuts. This classic Mediterranean dish combines the bold flavors of fresh parsley, dill, and mint with the richness of olive oil and a bright splash of lemon juice. Each leaf is carefully rolled into a bite-sized parcel, then gently simmered to perfection with a hint of vegetable stock. Ideal as an appetizer or a light main course, these stuffed grape leaves are a vegan-friendly delight that can be enjoyed warm or at room temperature. Serve them with lemon slices for a zesty garnish and impress your guests with this timeless Greek recipe! Perfect for mezze platters, gatherings, or a healthy snack, these dolmades are a showcase of Mediterranean flavors and artisanal cooking techniques.
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Ingredients
- 50 leaves Grape leaves (jarred or fresh, rinsed thoroughly)
- 120 ml Olive oil
- 1 large Onion, finely chopped
- 2 cloves Garlic, minced
- 200 grams Short-grain rice
- 30 grams Fresh parsley, chopped
- 30 grams Fresh dill, chopped
- 15 grams Fresh mint, chopped
- 50 grams Pine nuts (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 60 ml Lemon juice
- 480 ml Water or vegetable stock
- 1 lemon Lemon slices, for garnish
Directions
Step 1
If using jarred grape leaves, rinse them thoroughly under cold water to remove excess brine. If using fresh grape leaves, blanch them in boiling water for 2 minutes, then transfer them to an ice bath. Drain and pat dry.
Step 2
In a large skillet, heat 60 ml of olive oil over medium heat. Add the finely chopped onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
Step 3
Add the rice to the skillet and cook for 2-3 minutes, stirring frequently, until the rice is lightly toasted. Remove from heat and stir in the parsley, dill, mint, pine nuts (if using), salt, and black pepper. Let the mixture cool slightly.
Step 4
Lay a grape leaf flat on a clean surface, vein side up. Place about 1 tablespoon of the rice mixture near the base of the leaf. Fold the sides of the leaf over the filling and roll tightly from the base to the tip, forming a small cylinder. Repeat with the remaining grape leaves and filling.
Step 5
Line the bottom of a large pot with a few unfilled grape leaves to prevent sticking. Arrange the stuffed grape leaves seam-side down in a single layer. Continue layering the stuffed grape leaves until all are tightly packed in the pot.
Step 6
Drizzle 60 ml of olive oil and the lemon juice over the stuffed leaves. Pour in enough water or vegetable stock to just cover them. Place a heatproof plate on top to keep the leaves from unraveling during cooking.
Step 7
Bring the pot to a gentle simmer over medium-low heat. Cover and cook for about 50-60 minutes, or until the rice is tender and the grape leaves are fully cooked.
Step 8
Remove from heat and let the dolmades cool slightly in the pot. Transfer to a serving platter and garnish with lemon slices. Serve warm or at room temperature.
Nutrition Facts
| Serving size | (1298.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1815.9 |
| Total Fat 150.7g | 0% |
| Saturated Fat 20.6g | 0% |
| Polyunsaturated Fat 10.8g | |
| Cholesterol 0mg | 0% |
| Sodium 4759.4mg | 0% |
| Total Carbohydrate 107.4g | 0% |
| Dietary Fiber 14.4g | 0% |
| Total Sugars 15.8g | |
| Protein 20.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 476.6mg | 0% |
| Iron 11.1mg | 0% |
| Potassium 1923.1mg | 0% |
Source of Calories