Nut-Free Rice Dolma
Delight your taste buds with this Nut-Free Rice Dolma recipe, a flavorful twist on traditional stuffed grape leaves. Perfect for those with nut allergies, this Mediterranean-inspired dish combines tender grape leaves with a zesty filling of long-grain rice, aromatic herbs like parsley and dill, and a fragrant blend of spices including cumin and allspice. A hint of lemon juice adds brightness, while diced tomatoes and tomato paste lend a rich, comforting depth to the filling. Slow-cooked to perfection, these dolmas are gently simmered with lemon slices for a tangy finish, making them a perfect appetizer or side dish. Easy to make and versatile, they can be served warm or at room temperature, offering a crowd-pleasing option for gatherings or weeknight dinners. Whether you're exploring international flavors or seeking a nut-free alternative, Nut-Free Rice Dolma is sure to become a family favorite!
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Recipe Information
Ingredients
- 50 leaves grape leaves
- 5 tablespoons olive oil
- 1 large onion
- 3 cloves garlic cloves
- 1.5 cups long grain rice
- 2 tablespoons tomato paste
- 1 cup diced tomatoes
- 0.5 cup fresh parsley
- 0.25 cup fresh dill
- 0.25 cup lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground allspice
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2.5 cups water
- 1 lemon lemon slices
Instructions
Rinse the grape leaves in cold water to remove brine and set them aside on a clean towel to drain.
In a large skillet over medium heat, heat 3 tablespoons of olive oil. Add the finely chopped onion and minced garlic, saute until the onion is soft and translucent, about 5-7 minutes.
Add the rice to the skillet, stirring to coat with the olive oil. Stir in the tomato paste and cook for another 2 minutes.
Add the diced tomatoes, parsley, dill, lemon juice, cumin, allspice, salt, and black pepper to the skillet. Mix well and pour 1 cup of water into the mixture. Lower the heat and let the filling simmer until the rice is halfway cooked and the liquid is absorbed, about 10 minutes. Remove from heat and allow to cool slightly.
Lay a grape leaf shiny side down, with the stem end facing you. Place about a tablespoon of the rice mixture in the center of the leaf, fold the sides over the filling, and then roll tightly towards the top of the leaf, making a neat cylindrical shape. Repeat with remaining grape leaves and filling.
In a large pot with a lid, arrange the lemon slices at the bottom. Then, place the stuffed leaves seam side down in layers.
Pour the remaining 2 tablespoons of olive oil and 1.5 cups of water over the dolmas. Place a heatproof plate on top of them to keep them from unraveling while cooking.
Cover the pot with the lid and cook on low heat for 45 minutes to 1 hour, or until the leaves are tender and the rice is fully cooked.
Allow the dolmas to cool slightly at room temperature before serving. They can be served warm or at room temperature.
Nutrition Facts
Calories |
1967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.2 g | 99% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3904 mg | 170% | |
| Total Carbohydrate | 294.3 g | 107% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 24.8 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 551 mg | 42% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 2233 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.
