stuffed grape leaves
Stuffed grape leaves deliver Mediterranean flavor. Try this lighter, healthy recipe packed with herbs, rice, and lemon zest.
Ingredients
Method
- Rinse the grape leaves in cold water to remove excess brine. If using fresh leaves, blanch in boiling water for 2–3 minutes until tender, then drain and set aside.
- In a large bowl, combine uncooked rice, chopped onion, parsley, mint, tomato, olive oil, lemon juice, salt, and pepper. Mix well.
- Lay a grape leaf flat with the shiny side down. Put about 1 tablespoon of filling near the stem end of each leaf.
- Fold the sides over the filling, then roll up tightly from stem to tip, forming a neat cylinder. Repeat with all leaves and filling.
- Arrange the stuffed leaves seam side down in a pot. Pack them snugly in layers to avoid unrolling during cooking.
- Pour vegetable broth over the stuffed leaves. Drizzle with a little olive oil and tuck lemon slices on top.
- Cover with a plate to keep them in place. Bring to a gentle simmer, cover, and cook for 40–45 minutes, or until rice is tender and most of the liquid is absorbed.
- Let cool to room temperature. Carefully transfer to a serving platter, garnish with fresh parsley and extra lemon slices. Serve at room temperature or slightly chilled.
Notes
Stuffed grape leaves, or dolmas, are a beloved Mediterranean appetizer known for their versatility and crowd-pleasing appeal. Whether you’re preparing a mezze platter or looking for a healthy snack or light meal, this classic dish easily fits the occasion. The recipe is vegetarian, but you can personalize it with your favorite herbs or even include ground lamb for a heartier version.
Practical Tips for Perfect Dolmas:
- Choose tender grape leaves. If using jarred leaves, rinse well to remove excess salt. For fresh leaves, blanching ensures pliability.
- Prevent unrolling during cooking by packing the rolls tightly in the pot.
- Use short-grain rice; it absorbs flavors and creates a creamier filling.
- If you prefer a bolder taste, add a pinch of allspice or cinnamon to the filling mix.
- Filling should be slightly undercooked before rolling. The rice will finish cooking by absorbing the broth as the dolmas simmer.
- Don’t overstuff each grape leaf; excess filling can cause them to burst. One tablespoon is usually just right.
- Covering the dolmas with a plate before simmering keeps them from floating and unraveling.
- Serve with tzatziki sauce, plain Greek yogurt, or a squeeze of fresh lemon juice for an aromatic finish.
- Pair with pita bread, olives, and fresh vegetables to create a vibrant Mediterranean platter.
- If preparing ahead, stuffed grape leaves taste even better the next day, as flavors blend beautifully overnight.
