Dolmas (Stuffed Grape Leaves)

Delight in the aromatic flavors of the Mediterranean with this authentic Dolmas (Stuffed Grape Leaves) recipe. These tender grape leaves are stuffed with a fragrant mixture of rice, fresh herbs like parsley, mint, and dill, and buttery pine nuts, making them a perfect appetizer or snack. Simmered to perfection in a tangy olive oil and lemon juice broth, these dolmas offer a melt-in-your-mouth texture bursting with zesty, earthy goodness. This step-by-step guide ensures your dolmas turn out perfectly rolled and irresistibly flavorful every time. Serve them warm or at room temperature with a drizzle of extra lemon juice for a light yet satisfying dish that transports you to the heart of the Mediterranean. Ideal for vegan and vegetarian diets, these stuffed grape leaves are a timeless classic that’s sure to impress.

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:75 mins

Total Time:105 mins

Servings: 25

Ingredients

• 50 leaves Grape leaves
• 120 ml Olive oil
• 1 large Yellow onion
• 200 g Medium-grain rice
• 30 g Fresh parsley
• 15 g Fresh mint
• 15 g Fresh dill
• 60 ml Lemon juice
• 50 g Pine nuts
• 1 tsp Salt
• 0.5 tsp Black pepper
• 600 ml Water

Directions

Step 1

Rinse the grape leaves under cold water to remove brine and set them aside to drain.

Step 2

Heat 60 ml of olive oil in a large skillet over medium heat. Add the chopped yellow onion and sauté until translucent, about 5 minutes.

Step 3

Add the rice to the skillet and sauté for an additional 2-3 minutes until it's slightly translucent.

Step 4

Chop the parsley, mint, and dill finely. Add the herbs to the rice mixture, along with 30 ml of lemon juice, pine nuts, salt, and black pepper. Stir well to combine.

Step 5

Pour 100 ml of water into the skillet with the rice mixture. Reduce the heat to low and cover. Cook for about 10 minutes until the liquid is absorbed but the rice is only partially cooked. Remove from heat and let the filling cool slightly.

Step 6

Take one grape leaf, shiny side down, and place about a tablespoon of filling near the stem end. Fold the sides over the filling and roll up neatly into a small cylinder. Repeat with the remaining leaves and filling.

Step 7

Line the bottom of a large pot with a few unused grape leaves to prevent sticking.

Step 8

Arrange the rolled dolmas snugly in the pot, seam side down, in layers if necessary.

Step 9

Drizzle the remaining olive oil and lemon juice over the dolmas. Add 500 ml of water to cover them.

Step 10

Place a heatproof plate on top of the dolmas to weigh them down during cooking.

Step 11

Bring the liquid to a gentle boil, then reduce the heat to low, cover the pot, and simmer for about 50 minutes until the grape leaves are tender and the rice inside is fully cooked.

Step 12

Allow the dolmas to cool slightly in the pot, then transfer to a serving dish. Serve warm or at room temperature. Enjoy!

Nutrition Facts

Serving size	(1379.4g)

Amount per serving	% Daily Value*
Calories	1786.1

Total Fat 150.8g	0%
Saturated Fat 20.9g	0%
Polyunsaturated Fat 27.8g
Cholesterol 0mg	0%
Sodium 2427.4mg	0%
Total Carbohydrate 100.1g	0%
Dietary Fiber 14.4g	0%
Total Sugars 12.1g
Protein 19.7g	0%

Vitamin D 0IU	0%
Calcium 492.3mg	0%
Iron 15.2mg	0%
Potassium 1313.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 73.9%

Protein: 4.3%

Carbs: 21.8%