📝 About This Recipe
Transport your senses to the sun-drenched coasts of the Aegean with these exquisite, hand-rolled dolmas. This classic Mediterranean treasure features tender grape leaves wrapped around a fragrant, savory filling of arborio rice, toasted pine nuts, and a vibrant bouquet of fresh herbs. Perfectly chilled and glistening with high-quality olive oil, they offer a sophisticated balance of earthy, citrusy, and aromatic notes in every bite.
🥗 Ingredients
The Wrappers
- 1 16-ounce jar Jarred Grape Leaves (brined, rinsed thoroughly in cold water)
The Filling
- 1.5 cups Arborio or Short-Grain Rice (uncooked and rinsed)
- 2 medium Yellow Onion (very finely diced)
- 1/2 cup Extra Virgin Olive Oil (divided use)
- 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)
- 1/2 cup Fresh Parsley (flat-leaf, finely chopped)
- 1/2 teaspoon Allspice (ground)
- 1 teaspoon Sea Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Braising Liquid
- 2 lemons Lemon Juice (freshly squeezed)
- 1.5 cups Boiling Water (as needed to cover)
- 1 large Lemon (sliced into thin rounds)
👨🍳 Instructions
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1
Prepare the grape leaves by removing them from the jar and rinsing them under cold running water to remove excess brine. Place them in a bowl of hot water for 5 minutes to soften, then drain and pat dry.
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2
In a large skillet, heat 1/4 cup of olive oil over medium heat. Add the finely diced onions and sauté for 8-10 minutes until soft and translucent, but not browned.
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3
Stir in the rinsed rice, pine nuts, and currants (if using). Toast the rice for 2-3 minutes, stirring constantly to coat every grain with oil.
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4
Add 1/2 cup of water to the rice mixture along with the salt, pepper, and allspice. Cover and simmer for 5 minutes until the water is absorbed; the rice should still be quite firm (it will finish cooking later).
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5
Remove the rice from heat and stir in the fresh dill, mint, and parsley. Let the filling cool completely before rolling.
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6
Line the bottom of a heavy-bottomed pot or Dutch oven with any torn or smaller grape leaves to create a protective bed that prevents the dolmas from sticking or scorching.
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7
To roll: Place one grape leaf flat on a clean surface, vein-side up, with the stem end facing you. Snip off any remaining stem.
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8
Place 1 rounded tablespoon of the rice filling near the stem end. Fold the bottom of the leaf over the filling, then fold in both sides toward the center.
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9
Roll the leaf upward tightly (like a small cigar) but not too tight, as the rice will expand during cooking. Aim for the size of a finger.
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10
Arrange the dolmas in the prepared pot in neat, tight rows. You can create two layers if necessary.
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11
Drizzle the remaining 1/4 cup of olive oil and the lemon juice over the dolmas. Tuck the lemon slices between the rolls for extra zest.
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12
Place an inverted heat-proof plate directly on top of the dolmas to weigh them down and prevent them from unrolling while simmering.
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13
Pour enough boiling water into the pot to just reach the plate. Bring to a very gentle simmer over low heat, cover the pot with a lid, and cook for 45-50 minutes.
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14
Remove from heat and let the dolmas cool in the pot with the lid on for at least 30 minutes. This allows them to absorb any remaining liquid and stay juicy.
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15
Carefully transfer to a platter. Serve at room temperature or chilled for the best flavor profile.
💡 Chef's Tips
Always rinse jarred leaves thoroughly to control the saltiness of the final dish. Don't overstuff the leaves; the rice needs room to expand or the leaves will burst. Use a heavy plate to weigh them down; this is the secret to keeping them intact during the simmer. If the rice feels crunchy after the cooking time, add a splash more water and simmer for 10 more minutes. Dolmas actually taste better the next day after the flavors have fully melded in the refrigerator.
🍽️ Serving Suggestions
Serve with a side of thick Greek yogurt or a creamy Tzatziki sauce for dipping. Pair with a crisp, dry white wine like a Sauvignon Blanc or an Assyrtiko. Arrange on a mezze platter alongside kalamata olives, feta cheese, and warm pita bread. Garnish with extra fresh dill sprigs and a final dusting of sumac for a pop of color and acidity. Serve as a light lunch accompanied by a fresh tomato and cucumber salad.