Dolma Stuffed Grape Leaves
Transport your taste buds straight to the Mediterranean with these savory and aromatic Dolma Stuffed Grape Leaves! Featuring tender grape leaves wrapped around a fragrant filling of long-grain rice, fresh herbs like parsley, dill, and mint, and a hint of tangy lemon, this classic dish is a celebration of vibrant flavors and wholesome ingredients. Slow-simmered to perfection with a citrusy broth, these grape leaf rolls are a delightful combination of soft, zesty, and earthy textures. Ideal as an elegant appetizer or a light vegetarian main course, dolma can be served warm or at room temperature, garnished with fresh lemon slices for an extra burst of brightness. Perfect for gatherings or creating a leisurely Mediterranean-inspired meal, this recipe will impress every guest at the table!
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Recipe Information
Ingredients
- 40 pieces Grape leaves (jarred or fresh)
- 3 tablespoons Olive oil
- 1 large White onion, finely chopped
- 1 cup Long-grain rice, rinsed
- 1 cup Fresh parsley, chopped
- 0.5 cup Fresh dill, chopped
- 0.25 cup Fresh mint, chopped
- 0.5 cup Lemon juice
- 1 tablespoon Tomato paste
- 2 teaspoons Salt
- 0.5 teaspoon Black pepper
- 3 cups Water
- 4 slices Lemon slices (optional, for garnish)
Instructions
If using jarred grape leaves, rinse them thoroughly in cold water to remove excess brine. If using fresh grape leaves, blanch them in boiling water for 2-3 minutes, then immediately submerge in ice water. Set aside to drain.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped onion and sauté for 5-7 minutes until soft and translucent.
Stir in the rinsed rice and cook for another 2 minutes, allowing the rice to lightly toast.
Add the parsley, dill, mint, tomato paste, 1 teaspoon of salt, black pepper, and 1/4 cup of lemon juice to the skillet. Stir well to combine and cook for 1 minute. Remove from heat and let the mixture cool slightly.
Lay one grape leaf shiny side down on a flat surface. Place 1 teaspoon of the rice mixture near the stem side. Fold the sides of the leaf inward and roll tightly from the stem end towards the tip, creating a small cylinder. Repeat with remaining leaves and filling.
Line the bottom of a large pot with a few grape leaves to prevent sticking. Arrange the stuffed grape leaves snugly in the pot in a single layer, seam side down. If needed, add a second layer.
In a small bowl, mix the remaining 1 tablespoon of olive oil, 1/4 cup of lemon juice, 2 cups of water, and 1 teaspoon of salt. Pour this mixture over the stuffed grape leaves in the pot.
Place a heatproof plate upside down on top of the grape leaves to keep them from floating during cooking. Cover the pot with the lid.
Bring the pot to a gentle simmer over medium heat, then reduce the heat to low and cook for 50-60 minutes or until the rice is tender and the grape leaves are soft.
Carefully remove the grape leaves from the pot and arrange them on a serving platter. Garnish with lemon slices if desired.
Serve warm or at room temperature as an appetizer or main dish.
Nutrition Facts
Calories |
1064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6043 mg | 263% | |
| Total Carbohydrate | 135.5 g | 49% | |
| Dietary Fiber | 42.7 g | 152% | |
| Total Sugars | 19.5 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1846 mg | 142% | |
| Iron | 35.9 mg | 199% | |
| Potassium | 4691 mg | 100% | |
*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.
