📝 About This Recipe
A staple of Mediterranean and Middle Eastern coastal tables, these hand-rolled treasures offer a harmonious blend of tangy grape leaves and savory herb-flecked rice. Slow-simmered in a fragrant bath of lemon juice and premium olive oil, each bite releases a burst of aromatic spices and bright citrus notes. These dolmas are the quintessential labor of love, representing the heart of communal dining and the art of traditional craftsmanship.
🥗 Ingredients
The Wrappers
- 1 16 oz jar Jarred Grape Leaves (rinsed and drained thoroughly)
The Filling
- 1 1/2 cups Short-grain rice (such as Calrose or Arborio, rinsed)
- 1 large Yellow onion (very finely minced)
- 1/4 cup Extra virgin olive oil (for sautéing)
- 1/4 cup Pine nuts (lightly toasted)
- 2 tablespoons Dried currants (soaked in warm water for 10 minutes)
- 1/2 cup Fresh dill (finely chopped)
- 1/4 cup Fresh mint (finely chopped)
- 1/2 cup Fresh parsley (finely chopped)
- 1/2 teaspoon Ground allspice
- 1/4 teaspoon Ground cinnamon
- 1 1/2 teaspoons Sea salt
- 1/2 teaspoon Black pepper (freshly cracked)
- 1 cup Boiling water (for par-cooking the rice)
The Braising Liquid
- 1/2 cup Extra virgin olive oil (high quality)
- 1/2 cup Fresh lemon juice (about 2-3 lemons)
- 1 1/2 cups Warm water
- 1 whole Lemon (sliced into thin rounds)
👨🍳 Instructions
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1
Remove the grape leaves from the jar and place them in a large bowl of cold water. Gently separate them and rinse away the brine. Drain and pat dry with paper towels.
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2
In a large skillet, heat 1/4 cup of olive oil over medium heat. Add the minced onion and sauté for 8-10 minutes until soft and translucent but not browned.
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3
Stir in the rinsed rice and toast for 2 minutes, ensuring every grain is coated in oil. Add the pine nuts, currants, allspice, cinnamon, salt, and pepper.
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4
Pour in 1 cup of boiling water. Reduce heat to low, cover, and simmer for 10 minutes until the water is absorbed but the rice is still slightly al dente.
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5
Remove the rice from the heat and stir in the fresh dill, mint, and parsley. Let the filling cool to room temperature before handling.
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6
Prepare a heavy-bottomed pot by lining the bottom with any torn or small grape leaves. This prevents the dolmas from sticking or burning.
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7
Place one grape leaf on a flat surface, shiny side down with the stem end facing you. Snip off any remaining stem with scissors.
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8
Place about 1 tablespoon of the rice filling near the stem end. Do not overfill, as the rice will expand during the final cook.
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9
Fold the bottom of the leaf over the filling, then fold in both sides. Roll tightly towards the tip of the leaf to create a small cigar shape.
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10
Place the dolma seam-side down in the prepared pot. Arrange them in tight rows, stacking in layers if necessary.
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11
Whisk together the remaining 1/2 cup olive oil, 1/2 cup lemon juice, and 1.5 cups warm water. Pour this over the dolmas. Top with the lemon slices.
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12
Place a heavy, heat-proof plate directly on top of the dolmas to weigh them down and prevent them from unrolling while boiling.
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13
Bring to a gentle boil, then reduce heat to the lowest setting. Cover the pot and simmer for 45-50 minutes until the leaves are tender.
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14
Remove from heat and let the dolmas cool completely in the pot. This allows them to absorb the remaining flavorful liquid and prevents them from drying out.
💡 Chef's Tips
Avoid rolling the leaves too tightly; the rice needs a little room to expand or the leaves may burst. If using fresh grape leaves, blanch them in boiling water for 2-3 minutes until they turn a dull olive green and become pliable. For a richer flavor, use a high-quality Greek or Turkish olive oil with a peppery finish. Always let the dolmas cool in the pot for at least 30 minutes; this step is crucial for the best texture and moisture retention. If you prefer a meat version, substitute half the rice with ground lamb and skip the currants.
🍽️ Serving Suggestions
Serve chilled or at room temperature with a side of thick, garlicky Greek yogurt or Tzatziki. Pair with a crisp, acidic white wine like an Assyrtiko or a Sauvignon Blanc. Include them as part of a mezze platter with hummus, kalamata olives, and warm pita bread. Garnish with extra fresh sprigs of dill and a final drizzle of lemon-infused olive oil. Serve alongside grilled lamb chops or lemon-herb roasted chicken for a full Mediterranean feast.