Greek Dolma Aka Stuffed Grape Leaves
Tender, tangy, and bursting with Mediterranean flavors, Greek Dolma—also known as stuffed grape leaves—is the perfect appetizer or light meal to transport your taste buds to the sunny shores of Greece. These delicate parcels feature grape leaves wrapped around a fragrant filling of white rice, fresh herbs like parsley, dill, and mint, and a hint of zesty lemon juice. Simmered gently in olive oil and lemon water, the dolmas become melt-in-your-mouth tender and irresistibly flavorful. Ideal for serving warm or at room temperature, these vegetarian dolmas pair beautifully with a side of lemon wedges or a dollop of creamy yogurt. With straightforward instructions and a blend of pantry staples and fresh ingredients, this recipe is a must-try for lovers of Mediterranean cuisine.
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Recipe Information
Ingredients
- 40 pieces Grape leaves (jarred or fresh)
- 1 cup White rice
- 0.5 cup Olive oil
- 1 medium Yellow onion, finely diced
- 0.25 cup Fresh parsley, chopped
- 0.25 cup Fresh dill, chopped
- 2 tablespoons Fresh mint, chopped
- 0.25 cup Lemon juice
- 2 cups Water
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 whole Lemons, sliced (optional)
Instructions
If using jarred grape leaves, rinse them thoroughly in cold water to remove excess brine, and trim off any stems. If using fresh leaves, blanch them in simmering water for 2-3 minutes until softened, then drain and let them cool.
In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Stir in the rice, parsley, dill, mint, salt, and pepper. Cook for another 2-3 minutes, stirring often. Remove from heat and mix in 2 tablespoons of lemon juice. Allow the mixture to cool slightly.
Lay a grape leaf (shiny side down) on a flat surface. Place 1-2 teaspoons of the rice filling in the center near the stem end. Fold in the sides of the leaf and roll tightly from the stem end to form a cigar shape. Repeat with the remaining grape leaves and filling.
Line the bottom of a large pot with any torn or unused grape leaves to prevent sticking.
Place the stuffed grape leaves seam-side down in the pot, packing them snugly in layers.
Drizzle the remaining olive oil and lemon juice over the grape leaves, then add enough water to just cover them. Place a heatproof plate on top of the grape leaves to keep them from unraveling while cooking.
Bring the pot to a gentle simmer over medium heat. Reduce the heat to low, cover, and cook for 60 minutes until the grape leaves are tender, and the rice is fully cooked.
Remove the pot from heat and let the dolmas cool slightly before serving. Serve warm or at room temperature with lemon slices, if desired.
Nutrition Facts
Calories |
1549 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.8 g | 152% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3524 mg | 153% | |
| Total Carbohydrate | 113.4 g | 41% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 15.5 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1160 mg | 89% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2273 mg | 48% | |
*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.
