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Dolmas; Stuffed Grape Leaves

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These stuffed grape leavesare often filled with a mixture of rice, herbs, and sometimes meat, then rolledand cooked in a flavorful broth.
Course Appetizer, Main Course
Cuisine Mediterranean
Keyword Dolma, Grape Leaves
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4
Calories 185

Ingredients

  • 1 jar preserved grape leaves about 60-70 leaves
  • 1 cup white rice
  • 1 onion finely chopped
  • 1/2 cup fresh parsley finely chopped
  • 1/4 cup fresh mint finely chopped
  • 1/4 cup fresh dill finely chopped
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cinnamon ground
  • 1/2 teaspoon allspice ground
  • 2 cups vegetable broth
  • 1 lemon juiced

Instructions

  • Rinse the grape leaves under cold water to remove any excess brine or salt, and then place them in a large bowl filled with warm water for about 10-15 minutes to soften. Drain and pat dry with paper towels.
  • In a medium-sized pot, bring 2 cups of water to a boil. Add the rice and 1/2 teaspoon of salt, then reduce the heat to low, cover the pot, and cook for 15-20 minutes or until the rice is tender and all the water has been absorbed.
  • In a large bowl, combine the cooked rice, chopped onion, parsley, mint, dill, olive oil, salt, black pepper, cinnamon, and allspice. Mix well until all the ingredients are well combined.
  • Place one grape leaf on a flat surface with the shiny side down and the stem facing you. Spoon about 1 tablespoon of the rice mixture onto the center of the leaf.
  • Fold the bottom of the leaf up over the filling, then fold in the sides and roll the leaf tightly into a cylinder. Repeat this process with the remaining grape leaves and filling.
  • Arrange the stuffed grape leaves in a single layer in a large pot, then pour in the vegetable broth and lemon juice. Cover the pot and bring the liquid to a boil over medium-high heat.
  • Reduce the heat to low and simmer for about 45-50 minutes, or until the grape leaves are tender and the filling is cooked through.
  • Remove the dolmas from the pot using a slotted spoon and arrange them on a serving platter. Serve hot or cold, with lemon wedges on the side.

Notes

  1. Choose high-quality grape leaves. Make sure to choose grape leaves that are tender, with no tears or holes. Preserved grape leaves can be found in most Mediterranean grocery stores.
  2. Soak the grape leaves in warm water before rolling. Soaking the grape leaves in warm water will make them more pliable and easier to roll.
  3. Be careful not to overstuff the grape leaves. Overstuffing the grape leaves can cause them to burst during cooking. A tablespoon of filling is usually enough for each grape leaf.
  4. Use a heavy pot for cooking. A heavy pot will help distribute the heat evenly and prevent the dolmas from sticking to the bottom.
  5. Add lemon juice to the broth. Adding lemon juice to the broth will give the dolmas a tangy flavor and help tenderize the grape leaves.
  6. Serve with a dollop of yogurt. Dolmas pair well with a dollop of plain yogurt on top. The cool and tangy flavor of the yogurt complements the rich and savory flavors of the dolmas.
  7. Store leftovers in the fridge. Leftover dolmas can be stored in an airtight container in the fridge for up to 3-5 days. They can be reheated in the microwave or eaten cold (yum).