Dolmades
Experience the authentic flavors of the Mediterranean with homemade dolmades, a timeless Greek delicacy. These tender grape leaves are filled with a fragrant mixture of long-grain rice, fresh herbs like dill, mint, and parsley, and an optional nutty crunch of pine nuts. Simmered gently in olive oil, lemon juice, and broth, the dolmades become irresistibly flavorful and melt-in-your-mouth tender. Perfect as an appetizer, side dish, or even a light vegetarian main course, these savory rice-stuffed grape leaves are both satisfying and versatile. Serve them warm or at room temperature with a drizzle of olive oil and a squeeze of fresh lemon for a tangy finish that will transport your taste buds straight to the Aegean coast. Whether you're preparing a mezze platter or hosting a dinner party, dolmades are a show-stopping dish that combines simple ingredients with sophisticated flavor.
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Recipe Information
Ingredients
- 40 pieces grape leaves (jarred or fresh)
- 1 cup long-grain rice
- 1 large yellow onion, finely chopped
- 3 tablespoons dill, finely chopped
- 3 tablespoons mint, finely chopped
- 3 tablespoons parsley, finely chopped
- 2 tablespoons pine nuts (optional)
- 6 tablespoons olive oil
- 0.25 cup lemon juice
- 2 cups water or vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
If using jarred grape leaves, rinse them in cold water to remove excess brine, then set them aside to drain. If using fresh grape leaves, blanch them briefly in boiling water for 1-2 minutes, then transfer to an ice water bath to cool.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
Add the uncooked rice, stirring for 1-2 minutes to coat it in the oil.
Stir in 1 cup of water or vegetable broth, salt, pepper, dill, mint, parsley, and pine nuts (if using). Bring to a simmer and cook, stirring occasionally, until the liquid is absorbed and the rice is partially cooked, about 10 minutes. Remove from heat and let the filling mixture cool slightly.
Lay a grape leaf flat on a clean work surface with the shiny side facing down. Place about 1 tablespoon of the filling on the base of the leaf, close to the stem end.
Fold the sides of the leaf over the filling, then roll it up tightly from the base to form a neat little package. Repeat with the remaining leaves and filling.
Line the bottom of a large pot with a few unused grape leaves to prevent sticking. Arrange the dolmades seam-side down in a single layer. If needed, make a second layer on top.
Drizzle 2 tablespoons of olive oil and the lemon juice over the dolmades. Pour 1 cup of water or vegetable broth into the pot, ensuring the dolmades are just barely submerged.
Place a heatproof plate or dish on top of the dolmades to weigh them down and prevent unrolling during cooking.
Cover the pot with a lid and bring to a gentle simmer over low heat. Cook for 35-40 minutes, or until the grape leaves and rice are tender.
Remove the pot from heat and allow the dolmades to cool slightly before transferring to a serving plate. Drizzle with the remaining olive oil and serve warm or at room temperature with extra lemon wedges, if desired.
Nutrition Facts
Calories |
327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 3.3 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 762 mg | 33% | |
| Total Carbohydrate | 24.2 g | 9% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 2.1 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 209 mg | 16% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 284 mg | 6% | |
*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.
