📝 About This Recipe
Transport your senses to the Aegean coast with these delicate, hand-rolled treasures. This classic vegetarian Dolma features tender grape leaves wrapped around a fragrant filling of short-grain rice, toasted pine nuts, and a vibrant bouquet of fresh dill and mint. Slow-simmered in a bright lemon and olive oil bath, they emerge as silky, melt-in-your-mouth morsels that perfectly balance earthy, herbal, and citrus notes.
🥗 Ingredients
The Wrappers
- 1 16 oz jar Jarred Grape Leaves (preserved in brine, rinsed thoroughly)
The Filling
- 1.5 cups Short-grain Rice (such as Calrose or Arborio, rinsed)
- 1/2 cup Extra Virgin Olive Oil (divided use)
- 2 large Yellow Onion (very finely minced)
- 3 tablespoons Pine Nuts (lightly toasted)
- 2 tablespoons Currants or Sultanas (optional, for a hint of sweetness)
- 1/2 cup Fresh Dill (finely chopped)
- 1/4 cup Fresh Mint (finely chopped)
- 1/2 teaspoon Ground Allspice
- 1 teaspoon Sea Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Braising Liquid & Pot Base
- 1/3 cup Lemon Juice (freshly squeezed)
- 1.5 cups Boiling Water (or as needed to cover)
- 1 large Lemon (sliced into thin rounds)
- 4-5 cloves Garlic (smashed)
👨🍳 Instructions
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1
Prepare the grape leaves by removing them from the jar and rinsing under cold 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 minced onions and sauté for 8-10 minutes until soft and translucent, but not browned.
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3
Stir in the rinsed rice and pine nuts. Toast the rice for 2-3 minutes until the edges look slightly translucent, ensuring every grain is coated in oil.
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4
Add the 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 undercooked.
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5
Remove the rice mixture from heat and stir in the fresh dill and mint. Let the filling cool completely before rolling.
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6
Prepare your cooking pot (a heavy-bottomed Dutch oven works best) by lining the bottom with any torn grape leaves and the lemon slices. This prevents the dolmas from sticking and adds flavor.
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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 tough stems.
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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 of the leaf over the filling, then fold in the sides like an envelope. Roll up tightly toward the tip of the leaf to create a neat cigar shape.
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10
Place the rolled dolma into the prepared pot, seam-side down. Pack them tightly together in rows; you may need to create a second layer.
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11
Whisk together the remaining 1/4 cup olive oil, lemon juice, and boiling water. Pour this over the dolmas until they are just barely submerged.
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12
Place a heat-proof plate upside down directly on top of the dolmas. This acts as a weight to keep them from unfurling while the rice expands.
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13
Bring the liquid to a very gentle simmer over medium-low heat. Cover the pot with a lid and cook for 50-60 minutes.
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14
Check for doneness by tasting one dolma; the rice should be tender and the leaf soft. Remove from heat and let them cool in the pot for at least 30 minutes to absorb the remaining juices.
💡 Chef's Tips
Always place the dolmas seam-side down to prevent them from opening during the simmer. If using fresh grape leaves, blanch them in boiling water for 2-3 minutes until they change color to a dull olive green. Don't roll them too tight; leave a little wiggle room for the rice to expand, or the leaves might burst. Dolmas actually taste better the next day! The flavors meld and the texture becomes even silkier after refrigeration. For a meaty version, you can substitute half the rice with ground lamb or beef, though cooking times may vary.
🍽️ Serving Suggestions
Serve chilled or at room temperature with a side of thick Greek yogurt or Tzatziki. Pair with a crisp, dry white wine like an Assyrtiko or a Sauvignon Blanc. Arrange on a platter with Kalamata olives, feta cheese chunks, and warm pita bread. Garnish with extra fresh sprigs of dill and a final drizzle of high-quality finishing olive oil. Serve alongside a vibrant tomato and cucumber salad for a light Mediterranean lunch.