Dolmas (Stuffed Grape Leaves)
Transport your taste buds to the Mediterranean with this irresistible recipe for **Dolmas (Stuffed Grape Leaves)**—a traditional dish brimming with vibrant flavors and wholesome ingredients. Tender grape leaves are delicately wrapped around a savory filling of medium-grain rice, sautéed onions, pine nuts, and a fragrant trio of fresh parsley, mint, and dill. A generous splash of lemon juice adds a tangy brightness to every bite, while olive oil lends a rich, velvety finish. Simmered gently until perfectly tender, these bite-sized delights are as visually stunning as they are delicious. Serve them warm or at room temperature for an elegant appetizer or unique centerpiece at any gathering. Perfect for vegetarians and Mediterranean food enthusiasts alike, this recipe is a timeless crowd-pleaser! Keywords: stuffed grape leaves, dolmas recipe, Mediterranean appetizer, vegetarian dolmas, traditional dolmas.
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Recipe Information
Ingredients
- 50 leaves Grape leaves
- 120 ml Olive oil
- 1 large Yellow onion
- 200 g Medium-grain rice
- 30 g Fresh parsley
- 15 g Fresh mint
- 15 g Fresh dill
- 60 ml Lemon juice
- 50 g Pine nuts
- 1 tsp Salt
- 0.5 tsp Black pepper
- 600 ml Water
Instructions
Rinse the grape leaves under cold water to remove brine and set them aside to drain.
Heat 60 ml of olive oil in a large skillet over medium heat. Add the chopped yellow onion and sauté until translucent, about 5 minutes.
Add the rice to the skillet and sauté for an additional 2-3 minutes until it's slightly translucent.
Chop the parsley, mint, and dill finely. Add the herbs to the rice mixture, along with 30 ml of lemon juice, pine nuts, salt, and black pepper. Stir well to combine.
Pour 100 ml of water into the skillet with the rice mixture. Reduce the heat to low and cover. Cook for about 10 minutes until the liquid is absorbed but the rice is only partially cooked. Remove from heat and let the filling cool slightly.
Take one grape leaf, shiny side down, and place about a tablespoon of filling near the stem end. Fold the sides over the filling and roll up neatly into a small cylinder. 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 rolled dolmas snugly in the pot, seam side down, in layers if necessary.
Drizzle the remaining olive oil and lemon juice over the dolmas. Add 500 ml of water to cover them.
Place a heatproof plate on top of the dolmas to weigh them down during cooking.
Bring the liquid to a gentle boil, then reduce the heat to low, cover the pot, and simmer for about 50 minutes until the grape leaves are tender and the rice inside is fully cooked.
Allow the dolmas to cool slightly in the pot, then transfer to a serving dish. Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
1786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.8 g | 193% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 27.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2427 mg | 106% | |
| Total Carbohydrate | 100.1 g | 36% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 12.1 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 492 mg | 38% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1313 mg | 28% | |
*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.
