Dolmas Stuffed Grape Leaves
Delight in the Mediterranean flavors of Dolmas, tender grape leaves stuffed with a savory blend of aromatic rice, fresh herbs, and pine nuts. Perfectly seasoned with dill, parsley, and a hint of lemon, these bite-sized delicacies are simmered gently in a flavorful broth, resulting in a dish that's as satisfying as it is versatile. Ideal as an appetizer, light snack, or part of a mezze spread, this classic recipe highlights simplicity and tradition while offering a burst of fresh, vibrant tastes. Elevate your table with these homemade stuffed grape leaves, a must-try for fans of Mediterranean cuisine!
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Ingredients
- 40 leaves Grape leaves (fresh or jarred)
- 3 tablespoons Olive oil
- 1 large Yellow onion, finely chopped
- 1 cup Long-grain white rice
- 2 tablespoons Dill, finely chopped
- 3 tablespoons Parsley, finely chopped
- 2 tablespoons Pine nuts
- 0.25 cup Lemon juice, freshly squeezed
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, ground
- 2 cups Water
- 1.5 cups Vegetable or chicken broth
- 4 slices Extra lemon slices (optional, for serving)
Directions
Step 1
If using jarred grape leaves, rinse them thoroughly under cold water to remove excess brine. Blanch fresh grape leaves in boiling water for 2-3 minutes to soften. Set aside to drain and cool.
Step 2
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened and lightly golden, about 5 minutes.
Step 3
Stir in the rice, dill, parsley, pine nuts, salt, and black pepper. Cook for 2 minutes, stirring constantly, so the rice gets coated in the oil and aromatics.
Step 4
Add 1 cup of water to the skillet, reduce heat to low, and stir. Cover the skillet and let the rice cook for about 10 minutes or until the liquid is mostly absorbed. Remove the mixture from heat and let it cool slightly.
Step 5
Lay a grape leaf shiny side down on a clean surface. Place about 1 tablespoon of the rice mixture near the stem end of the leaf. Fold in the sides and roll tightly into a small cylinder. Repeat with the remaining leaves and filling.
Step 6
Line the bottom of a large pot with a layer of extra grape leaves to prevent sticking. Arrange the stuffed grape leaves seam-side down in snug layers within the pot.
Step 7
Drizzle the remaining 1 tablespoon of olive oil and the freshly squeezed lemon juice over the dolmas. Pour the broth (or water) into the pot until the dolmas are just covered.
Step 8
Place a heatproof plate or a small lid over the dolmas to keep them from unraveling during cooking. Cover the pot with its lid and bring to a gentle boil over medium heat, then reduce to low and simmer for 35-40 minutes until the rice is cooked through.
Step 9
Remove the pot from heat and let the dolmas cool to room temperature. Transfer them carefully to a platter and serve with extra lemon slices if desired.
Nutrition Facts
| Serving size | (1590.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1063.0 |
| Total Fat 60.0g | 0% |
| Saturated Fat 7.9g | 0% |
| Polyunsaturated Fat 9.8g | |
| Cholesterol 0mg | 0% |
| Sodium 3694.8mg | 0% |
| Total Carbohydrate 114.0g | 0% |
| Dietary Fiber 29.3g | 0% |
| Total Sugars 11.9g | |
| Protein 24.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 877.3mg | 0% |
| Iron 11.3mg | 0% |
| Potassium 1292.9mg | 0% |
Source of Calories