Dolmas Grape Leaves Stuffed with Fragrant Rice
Delight your taste buds with these irresistible Dolmas—grape leaves tenderly wrapped around a fragrant rice filling bursting with fresh herbs, warm spices, and a hint of citrus. This Mediterranean classic combines the earthy essence of dill, mint, and parsley with the subtle sweetness of cinnamon and allspice, while optional pine nuts add a delightful crunch. Perfectly cooked in a lemon-infused broth, these stuffed grape leaves are both comforting and elegant, making them an ideal appetizer or light vegetarian main dish. Serve them warm or at room temperature with a drizzle of olive oil and a garnish of lemon slices for a dish that's as visually stunning as it is flavorful.
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Ingredients
- 50 leaves grape leaves (jarred or fresh)
- 4 tablespoons extra virgin olive oil
- 1 medium yellow onion, finely chopped
- 1.5 cups long-grain white rice
- 0.5 cups fresh parsley, finely chopped
- 0.25 cups fresh dill, finely chopped
- 2 tablespoons fresh mint, finely chopped
- 0.25 cups pine nuts (optional)
- 0.5 teaspoons ground allspice
- 0.25 teaspoons ground cinnamon
- 1 teaspoons salt
- 0.5 teaspoons freshly ground black pepper
- 2 whole lemon, juiced
- 3 cups water or vegetable broth
- 1 whole lemon slices (for layering and garnish)
Directions
Step 1
If using jarred grape leaves, rinse them thoroughly with cold water to remove excess brine, then soak them in warm water for 15 minutes. If using fresh leaves, blanch them in boiling water for 1-2 minutes to soften. Pat dry and set aside.
Step 2
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.
Step 3
Add the uncooked rice to the skillet and sauté for 2-3 minutes. Stir in the parsley, dill, mint, pine nuts (if using), allspice, cinnamon, salt, and pepper. Cook for another 2-3 minutes until fragrant.
Step 4
Remove the skillet from heat and stir in the juice of 1 lemon. Allow the mixture to cool slightly before handling.
Step 5
Lay a grape leaf flat on a clean work surface, vein-side up. Place about 1 tablespoon of the rice mixture near the base of the leaf. Fold the sides of the leaf inward, then roll tightly from the base to form a small cylinder. Repeat with the remaining leaves and filling.
Step 6
Line the bottom of a heavy pot with unused or torn grape leaves and slices of lemon to prevent sticking. Arrange the stuffed grape leaves seam-side down in snug layers within the pot.
Step 7
Drizzle the remaining olive oil and the juice of the second lemon over the stuffed leaves. Pour the water or vegetable broth into the pot, ensuring the dolmas are just covered.
Step 8
Place an inverted heatproof plate on top of the dolmas to keep them from unraveling while cooking. Cover the pot with a lid and bring to a gentle boil over medium heat. Reduce the heat to low and simmer for 40-50 minutes, or until the rice is fully cooked and the leaves are tender.
Step 9
Remove the dolmas from the pot and allow them to cool slightly. Serve warm or at room temperature, garnished with lemon slices and a drizzle of olive oil if desired.
Nutrition Facts
| Serving size | (1862.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1461.5 |
| Total Fat 86.0g | 0% |
| Saturated Fat 10.4g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 6653.3mg | 0% |
| Total Carbohydrate 165.9g | 0% |
| Dietary Fiber 49.0g | 0% |
| Total Sugars 17.8g | |
| Protein 38.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1649.1mg | 0% |
| Iron 27.7mg | 0% |
| Potassium 3282.7mg | 0% |
Source of Calories