📝 About This Recipe
Tracing its lineage back to the Ottoman Empire, these Dolmas are the ultimate Mediterranean finger food—tangy, savory, and perfectly portable. Tender grape leaves are meticulously wrapped around a fragrant heart of herb-infused rice, toasted pine nuts, and sweet currants. Whether served as a street-food snack or an elegant appetizer, each bite offers a refreshing burst of lemon and earthy olive oil that transports you straight to a seaside taverna.
🥗 Ingredients
The Wrappers
- 1 jar Grape Leaves (approx. 16 oz, preserved in brine; or 60 fresh leaves)
The Aromatic Filling
- 1.5 cups Long-grain Rice (Jasmine or Basmati, rinsed until water runs clear)
- 1/2 cup Extra Virgin Olive Oil (divided into two 1/4 cup portions)
- 2 large Yellow Onions (very finely diced)
- 3 tablespoons 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 teaspoon Ground Allspice
- 1/4 teaspoon Ground Cinnamon
- 1 teaspoon Sea Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Braising Liquid
- 2 large lemons Lemon Juice (freshly squeezed)
- 1.5 cups Boiling Water
- 1 teaspoon Sugar (to balance the acidity)
👨🍳 Instructions
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1
If using jarred leaves, remove them from the brine and rinse thoroughly under cold water. Blanch them in a bowl of boiling water for 2-3 minutes to soften and remove excess salt, then drain and set aside.
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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 they are 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, stirring constantly, until the grains look slightly opaque and the nuts are fragrant.
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4
Add the currants, allspice, cinnamon, salt, pepper, and 1/2 cup of water. Cover and simmer on low for 5 minutes—the rice should be only partially cooked at this stage.
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5
Remove the skillet from heat and stir in the fresh dill and mint. Allow the filling to cool completely before rolling; this prevents the leaves from tearing.
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6
Prepare your cooking pot by lining the bottom with any torn or smaller grape leaves. This creates a protective 'bed' that prevents the dolmas from scorching.
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7
To roll: Place one 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 1 rounded teaspoon of the rice mixture 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, and roll upward tightly like a small cigar. It should be firm but have a little 'give' for the rice to grow.
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10
Pack the dolmas into the prepared pot in tight rows, seam-side down. You can create multiple layers if necessary.
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11
Whisk together the remaining 1/4 cup olive oil, lemon juice, sugar, and boiling water. Pour this mixture over the dolmas.
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12
Place a heavy, heat-proof plate upside down directly on top of the dolmas to weigh them down. This ensures they don't unroll while the liquid bubbles.
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13
Cover the pot with a lid, bring to a very gentle simmer, then reduce heat to low. Cook for 45-50 minutes until the liquid is mostly absorbed and the rice is tender.
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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 soak up any remaining juices and become glossy.
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15
Serve at room temperature or chilled, drizzled with a little more olive oil and garnished with fresh lemon wedges.
💡 Chef's Tips
Roll them snugly but not 'strangle-tight'—the rice needs room to expand or the leaves will burst. Always place the leaf vein-side up; the smooth side should be on the outside for a beautiful, professional finish. If you have leftover filling, it can be cooked separately as a delicious pilaf. For a meaty version, substitute half the rice with ground lamb or beef and skip the currants/sugar. Don't skip the plate weight! It is the secret to keeping the dolmas intact during the simmering process.
🍽️ Serving Suggestions
Serve with a side of thick, garlicky Greek yogurt or Tzatziki for dipping. Pair with a crisp, chilled glass of Assyrtiko or Sauvignon Blanc. Include them as part of a larger Mezze platter with hummus, kalamata olives, and warm pita bread. Garnish with pomegranate arils for a pop of color and modern Middle Eastern flair. Serve alongside grilled lamb kebabs for a complete Mediterranean feast.