Description
Dolmas, or stuffed grape leaves, are a traditional Mediterranean appetizer featuring tender grape leaves wrapped around a flavorful filling of rice, fresh herbs, pine nuts, and currants. Simmered gently in vegetable stock and lemon juice, these bite-sized delights offer a perfect balance of tangy, savory, and aromatic flavors, making them an elegant yet simple dish to prepare and enjoy chilled or at room temperature.
Ingredients
Units
Scale
Grape Leaves
- 1 (16-oz.) jar grape leaves in brine
Filling
- 2 cups cooked long-grain rice (such as basmati)
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 2 Tbsp. chopped fresh dill
- 2 Tbsp. chopped fresh mint
- 2 Tbsp. chopped fresh parsley
- 1/2 tsp. kosher salt
- 1/4 tsp. ground allspice
- 1/4 cup currants or raisins
- 1/4 cup pine nuts
Cooking Liquid and Serving
- 4 cups low-sodium vegetable stock
- 1/2 cup fresh lemon juice, plus more for serving
- Extra-virgin olive oil, for serving
Instructions
- Prepare the Grape Leaves: Drain the brine from the jar and gently remove the grape leaves. Place them in a large bowl and rinse multiple times with cold water to remove excess brine. Then soak the leaves in cold water for 15 minutes to further soften and reduce saltiness.
- Make the Filling: In a medium bowl, combine the cooked rice with finely chopped onion, minced garlic, chopped dill, mint, parsley, kosher salt, ground allspice, currants (or raisins), and pine nuts. Mix thoroughly to incorporate all flavors evenly.
- Roll the Dolmas: Drain the grape leaves again. Lay one leaf flat on a cutting board, trim the stem if necessary, and if the leaf is small or patchy, layer a second leaf on top. Place about 1 packed tablespoon of the rice mixture in the center. Fold the bottom edge of the leaf up, then fold in the sides, and finally roll tightly into a cylinder. Arrange each rolled dolma in a single layer at the bottom of a 12-inch pot. Repeat until all filling is used, yielding approximately 36 dolmas.
- Cook the Dolmas: Pour the vegetable stock and lemon juice over the dolmas in the pot until they are fully submerged. If necessary, add water to cover completely. Place a plate on top of the dolmas to keep them submerged. Bring the pot to a gentle simmer over medium-low heat and cook until the grape leaves are tender and the dolmas have puffed slightly, approximately 18 to 22 minutes.
- Cool and Chill: Remove the pot from heat and allow the dolmas to cool in the cooking liquid for about 30 minutes. Then transfer them to a large plate, cover with plastic wrap, and refrigerate for at least 4 hours, or up to 3 days, to develop flavors fully.
- Serve: Serve chilled or at room temperature with a drizzle of high-quality extra-virgin olive oil and a fresh squeeze of lemon juice for brightness.
Notes
- Soaking and rinsing grape leaves thoroughly helps remove excess salt from the brine.
- If you can’t find grape leaves in brine, fresh grape leaves can be blanched and used as a substitute when in season.
- Ensure dolmas are tightly rolled to prevent filling from spilling during cooking.
- Use a plate to weigh down the dolmas during cooking so they remain submerged and cook evenly.
- Dolphas taste even better after chilling as flavors meld over time.
- Vegetable stock keeps this recipe vegan; for a non-vegan variation, chicken stock can be used.
- This recipe can be served as an appetizer, side dish, or light main course.
Nutrition
- Serving Size: 2 dolmas (approx. 80g)
- Calories: 110 kcal
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 3.5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
