📝 About This Recipe
Transport your senses to the azure coasts of the Mediterranean with these exquisite, hand-rolled dolmas. This dairy-free masterpiece features tender grape leaves cradling a vibrant filling of aromatic rice, toasted pine nuts, and a bouquet of fresh herbs. Perfectly balanced with a bright citrus tang and rich olive oil, these bite-sized treasures are the hallmark of any authentic meze platter.
🥗 Ingredients
The Wrappers
- 60-70 pieces Grape leaves (preserved in brine, rinsed and stems removed)
The Fragrant Filling
- 1.5 cups Short-grain rice (uncooked, rinsed until water runs clear)
- 1/2 cup Extra virgin olive oil (divided use)
- 2 pieces Yellow onion (very finely diced)
- 3 tablespoons Pine nuts (lightly toasted)
- 2 tablespoons 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 (finely chopped)
- 1/2 teaspoon Ground allspice
- 1/4 teaspoon Cinnamon
- 1 teaspoon Sea salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly ground)
The Braising Liquid
- 1/4 cup Lemon juice (freshly squeezed)
- 1.5 cups Boiling water (or vegetable stock)
- 1 piece Lemon (sliced into thin rounds)
👨🍳 Instructions
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1
Prepare the grape leaves by rinsing them thoroughly in cold water to remove excess brine. If they feel particularly tough, blanch them in boiling water for 2 minutes, then shock in an ice bath 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. Cook for 2-3 minutes, stirring constantly to coat the rice grains in the fragrant oil.
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4
Add the allspice, cinnamon, salt, and pepper. Pour in 1/2 cup of water, reduce heat to low, cover, and simmer for 5 minutes until the water is absorbed but the rice is still firm (par-cooked).
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5
Remove the rice mixture from heat and stir in the fresh dill, mint, and parsley. Let the filling cool to room temperature 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 and a few lemon slices to prevent 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. Place 1-2 teaspoons of filling near the stem end.
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8
Fold the bottom parts of the leaf over the filling, then fold the sides inward, and roll tightly toward the tip—similar to a small cigar. Do not roll too tight as the rice will expand.
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9
Place the rolled dolma into the prepared pot, seam-side down. Pack them tightly together in neat rows; you can create multiple layers if needed.
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10
Whisk together the remaining 1/4 cup olive oil, lemon juice, and boiling water. Pour this mixture carefully over the dolmas.
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11
Place an inverted heat-proof plate directly on top of the dolmas to weigh them down and keep them from unrolling during the simmer.
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12
Bring the liquid to a gentle simmer over medium-low heat. Cover the pot with a tight lid and cook for 45-50 minutes, or until the rice is tender and the leaves are soft.
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13
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 the remaining juices and firm up.
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14
Serve at room temperature or chilled, drizzled with a little extra olive oil and garnished with fresh lemon wedges.
💡 Chef's Tips
Use short-grain rice like Arborio or Calrose for the best texture; long-grain rice won't provide the signature 'bite'. If using fresh grape leaves, ensure they are picked from unsprayed vines and blanch them for 3-5 minutes until pliable. Don't skimp on the olive oil; it acts as both a cooking medium and a preservative, giving the dolmas their silky mouthfeel. Rolling them seam-side down is crucial to prevent them from opening up during the bubbling simmer. Always let them cool in the pot; if you remove them while hot, the rice can become dry and the leaves may darken unevenly.
🍽️ Serving Suggestions
Serve alongside a bowl of dairy-free garlic tahini sauce for dipping. Pair with a crisp, dry white wine like a Greek Assyrtiko or a Sauvignon Blanc. Include them on a meze platter with Kalamata olives, hummus, and warm pita bread. Serve as a light lunch over a bed of arugula with a sprinkle of sumac. Accompany with a side of Fattoush salad for a refreshing, crunchy contrast.