📝 About This Recipe
Transport your senses to the azure coasts of the Aegean with these exquisite hand-rolled grape leaves, a staple of the Meze table. Each delicate parcel is filled with a fragrant mixture of short-grain rice, toasted pine nuts, and a garden's worth of fresh herbs, all simmered in a silky emulsion of olive oil and bright lemon juice. Served chilled, these dolmades offer a refreshing burst of zesty, earthy flavors that capture the essence of Mediterranean hospitality.
🥗 Ingredients
The Wrappers
- 60-70 pieces Grape leaves (preserved in brine, rinsed and patted dry)
The Herbed Filling
- 1.5 cups Short-grain rice (uncooked, such as Arborio or Calrose)
- 1/2 cup Extra virgin olive oil (divided into two portions)
- 2 pieces Yellow onion (very finely diced)
- 3 tablespoons Pine nuts (lightly toasted)
- 2 tablespoons Dried currants (optional, for a hint of sweetness)
- 1/2 cup Fresh dill (finely chopped)
- 1/4 cup Fresh mint (finely chopped)
- 1/4 cup Fresh parsley (flat-leaf, finely chopped)
- 1/2 teaspoon Ground allspice
- 1 teaspoon Sea salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
Braising Liquid and Garnish
- 1/2 cup Lemon juice (freshly squeezed)
- 2 cups Boiling water (as needed to cover)
- 1 piece Lemon (sliced into rounds for the pot bottom)
👨🍳 Instructions
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1
Prepare the grape leaves by rinsing them thoroughly under cold water to remove excess brine. If using fresh leaves, blanch them in boiling water for 2 minutes until softened.
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2
In a large skillet, heat 1/4 cup of olive oil over medium heat. Sauté the finely diced onions for 8-10 minutes until they are translucent and sweet, but not browned.
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3
Add the uncooked rice to the skillet and stir for 2 minutes to toast the grains slightly and coat them in the oil.
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4
Stir in the pine nuts, currants (if using), allspice, salt, and pepper. Pour in 1/2 cup of water, cover, and simmer for 5 minutes until the water is absorbed; the rice should still be quite firm.
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5
Remove the rice mixture from heat and stir in the fresh dill, mint, and parsley. Allow the filling to cool completely before rolling.
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6
Line the bottom of a heavy-bottomed pot or Dutch oven with any torn grape leaves and the lemon slices. This prevents the dolmades from sticking or scorching.
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7
Place a grape leaf flat on a clean surface, vein-side up, with the stem end facing you. Snip off the 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 cooking.
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9
Fold the bottom edges over the filling, then fold in the sides, and roll up tightly like a small cigar. Repeat until all filling is used.
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10
Pack the dolmades into the prepared pot in tight rows, seam-side down. You can create two layers if necessary.
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11
Whisk together the remaining 1/4 cup olive oil, lemon juice, and 1.5 to 2 cups of boiling water. Pour this over the dolmades until they are just barely submerged.
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12
Place an inverted heat-proof plate directly on top of the dolmades to weigh them down and prevent them from unrolling while simmering.
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13
Cover the pot and simmer on low heat for 45-50 minutes. Check occasionally to ensure there is still liquid; if dry, add a splash more water.
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14
Remove from heat and let the dolmades cool completely in the pot with the lid on. This allows them to absorb any remaining juices and stay moist.
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15
Transfer to a container and refrigerate for at least 4 hours, or overnight, before serving. They are best enjoyed cold or at room temperature.
💡 Chef's Tips
Rinse jarred leaves very well to prevent the dish from becoming overly salty. Roll the leaves firmly but leave a little 'breathing room' for the rice to expand without bursting the leaf. Always use fresh herbs rather than dried for that authentic, vibrant Mediterranean flavor profile. Cooling the dolmades in their cooking liquid is the secret to a glossy finish and succulent texture. If you have leftover filling, it can be cooked separately as a delicious herbed pilaf.
🍽️ Serving Suggestions
Serve with a side of thick, creamy Greek yogurt or a homemade Tzatziki dip. Pair with a crisp, chilled glass of Assyrtiko or Sauvignon Blanc. Arrange on a platter with Kalamata olives, feta cheese cubes, and warm pita bread. Garnish with extra lemon wedges and a final drizzle of high-quality finishing olive oil. Include as part of a larger Meze spread with hummus, roasted peppers, and grilled octopus.