Dolmathes Stuffed Grape Leaves
Delight your taste buds with the authentic flavors of *Dolmathes Stuffed Grape Leaves*, a beloved Mediterranean dish that's as beautiful as it is delicious. Tender grape leaves are filled with a fragrant mixture of long-grain rice, fresh herbs like dill, parsley, and mint, and a bright hint of lemon juice. Rolled into delicate parcels, they’re gently simmered in a tangy broth until perfectly tender. Whether served warm or at room temperature, these savory bites are a perfect appetizer or side dish for any occasion. Packed with vibrant flavors and wholesome ingredients, this recipe is a celebration of Mediterranean cuisine, and it’s sure to impress your guests and transport your kitchen to the sun-drenched shores of Greece. Serve them drizzled with olive oil and topped with fresh lemon slices for a true culinary escape.
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Recipe Information
Ingredients
- 40 leaves Grape leaves (jarred or fresh)
- 0.25 cup Olive oil
- 1 large Yellow onion, finely diced
- 1 cup Long-grain rice
- 2 tablespoons Dill, finely chopped
- 2 tablespoons Fresh parsley, finely chopped
- 1 tablespoon Fresh mint, finely chopped
- 0.5 cup Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2.5 cups Water or vegetable broth
- 4 slices Lemon slices
Instructions
If using jarred grape leaves, rinse them thoroughly to remove excess brine and soak in cold water for 10 minutes. If using fresh grape leaves, blanch them in boiling water for 2 minutes, then plunge into cold water and drain.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
Stir in the rice and toast it for 2-3 minutes, stirring constantly. Remove from heat.
Mix in the dill, parsley, mint, 2 tablespoons of lemon juice, salt, and black pepper to the rice mixture. Allow it to cool slightly.
Lay a grape leaf, veined side up, on a flat surface. Place about 1 teaspoon of the rice mixture near the stem end of the leaf.
Fold the stem end over the filling, then fold in the sides of the leaf and roll tightly into a cylinder. Repeat with the remaining leaves and filling.
Line the bottom of a large pot with a few grape leaves (to prevent scorching). Arrange the stuffed grape leaves seam-side down in snug layers.
Drizzle the remaining olive oil and lemon juice over the dolmathes. Add enough water or vegetable broth to cover the dolmathes and weigh them down with a heat-safe plate to keep them from unraveling during cooking.
Bring the pot to a boil over medium-high heat, then reduce the heat to low and simmer gently for about 45-60 minutes, or until the rice is tender and the grape leaves are cooked through.
Remove the dolmathes from the pot and let them cool slightly before serving. Garnish with lemon slices and serve warm or at room temperature.
Nutrition Facts
Calories |
168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.0 g | 13% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 508 mg | 22% | |
| Total Carbohydrate | 18.3 g | 7% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 2.4 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 149 mg | 11% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 230 mg | 5% | |
*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.
