Dolmas - Stuffed Grape Leaves Recipe
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
50 mins
-
Chill time:
2 hrs
-
Total Time
3 hrs 20 mins
-
Servings
40
-
Calories
73 kcal
-
Course
Appetizer
-
Cuisine
Middle Eastern
Dolmas - Stuffed Grape Leaves Recipe
Description
This recipe uses preserved grape leaves filled with a mixture of cooked white rice, pine nuts, dried currants, and finely chopped fresh herbs such as mint and parsley. Sautéed onions add sweetness and texture to the filling. The leaves are carefully rolled into small cigar shapes and arranged seam side down in a skillet. A sauce made from olive oil, lemon juice, and sugar is poured over the dolmas along with heated water to keep them moist during cooking. The slow simmer steams the parcels until tender.
The rice filling's combination of sweet currants, pine nuts, and fresh herbs balances the acidity from the lemon sauce and the slight bitterness of the preserved leaves. Rolling each leaf with care ensures the dolmas hold their shape during cooking. The final dish is delicate with layered flavors and a tender texture from the softened grape leaves and fluffy filling.
Dolmas can be served cold or at room temperature, often enjoyed as an appetizer or part of a mezze platter. Substitutions in herbs can be made to adjust flavor preferences. Leftovers keep refrigerated for several days and freeze well when sealed properly, offering convenience. Preserved grape leaves are commonly available in jars at specialty markets.
Ingredients
- 8 oz grape leaves 1 jar, preserved grape leaves
- 1 ½ cups rice white, cooked
- 1 Tbsp olive oil
- 1 onion medium, diced
- 2 Tbsp pine nuts
- ¼ c currants dried
- ¼ tsp allspice
- 1 Tbsp mint fresh, chopped
- ½ c parsley fresh, chopped
- ¾ c water heated
Sauce
- ⅔ c olive oil
- 1 tsp sugar
- 4 Tbsp lemon juice, fresh squeezed
Instructions
- Make rice according to package instructions. Cool to room temperature before using.
- To make the sauce: Mix olive oil, sugar and lemon.
- In a bowl place cooked rice, currants, mint, parsley, and allspice. Mix well.You can switch to other fresh herbs to your liking in this step. A few suggestions for other fresh herbs would be thyme, basil, cilantro or chives.
- In a small skillet saute the onions and pine nuts in the olive oil until onions are translucent. Remove from skillet and add to rice mixture. Mix well.
- Rinse grape leaves and pat dry.
- Place leaf flat on a large cutting board with the shiny side down and the stem side toward you.
- Place a heaping teaspoon of the rice mixture near the bottom of the leaf.
- Fold the bottom of the leaf over the rice, and bring the sides inwards following the guide you created.
- Roll tightly to form a cigar shape.
- Place seam side down in a skillet lined with the grape leaves.
- Pour olive oil sauce mixture and water over the dolmas, and weigh down with a plate. (Heat the water in the microwave for 1-2 minutes. It does not have to be boiling just hot.)
- Cover and cook on low to medium heat for about 50 minutes. Do not boil them. You want a low simmer.
- Allow dolmas to cool in the pan.
- Transfer to a serving platter and refrigerate for about 2 hours before serving.
Notes
- Use a 1:3 dry to cooked rice ratio, such as 0.5 cups dry yielding 1.5 cups cooked rice for consistent texture.
- Cook rice before mixing to ensure even cooking in the dolmas.
- Fresh herbs are best; avoid dried herbs for the filling’s flavor.
- Optional ground beef version replaces some rice with cooked beef and tomato paste for variation.
- Store stuffed dolmas refrigerated in sealed containers for 3-4 days.
- They freeze well wrapped airtight for 1-2 months; thaw fully before reheating or serving cold.
- Preserved grape leaves are available in jars at international or Middle Eastern markets.
- To use cabbage leaves, blanch thin outer leaves briefly to soften before rolling to prevent cracking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40Serving
Amount Per Serving
Calories 73 kcal
% Daily Value*
| Calories | 73kcal | 4% |
| Carbohydrates | 7g | 2% |
| Fat | 4g | 6% |
| Sodium | 1mg | 0% |
| Potassium | 44mg | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 1625IU | 33% |
| Vitamin C | 2.6mg | 3% |
| Calcium | 25mg | 3% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
