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Dolmades (Grape Leaves Rolls)

Dolmades are Mediterranean grape leaves stuffed with seasoned rice, herbs, and sometimes meat, rolled into tight bundles and steamed until tender, delivering bright, herbaceous flavors.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 24 pieces
Course: Appetizer
Cuisine: Greek, Middle Eastern
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

For the Dolmades
  • 1 jar 16 ounces grape leaves in brine, drained and rinsed
  • 1 cup long-grain white rice uncooked
  • 1 medium onion finely diced
  • 3 tablespoons olive oil
  • 1/4 cup fresh mint chopped
  • 1/4 cup fresh dill chopped
  • 1/4 cup fresh parsley chopped
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper optional
  • 1/2 cup currants or raisins optional
  • 1/3 cup pine nuts optional
For Steaming
  • 2 cups water or vegetable broth
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • Extra grape leaves for lining the pot

Equipment

  • Large bowl for soaking grape leaves
  • Cutting board
  • Sharp knife
  • Small mixing bowl
  • wooden spoon or spatula
  • Measuring cups and spoons
  • Large shallow baking dish or wide shallow pot
  • Steamer insert or heat-safe plate
  • Aluminum foil

Method
 

  1. Remove jarred grape leaves from brine, gently separate them, soak in cool water for 10 minutes, then dry slightly.
  2. Heat 3 tablespoons of olive oil in a large bowl or pot over medium heat, add finely diced onion, and sauté for 3-4 minutes until soft and translucent.
  3. Add uncooked rice to sautéed onion and stir for 2 minutes to coat in oil.
  4. Remove from heat and stir in chopped mint, dill, parsley, cinnamon, black pepper, salt, cayenne (if using), currants, and pine nuts.
  5. Lay one grape leaf flat, place about 1 teaspoon of filling near the stem end, fold side flaps over filling, and roll tightly.
  6. Repeat rolling process with remaining leaves and filling until finished.
  7. Line bottom of baking dish or pot with extra grape leaves and arrange rolled dolmades seam-side down in a snug layer.
  8. Mix 2 cups of water or broth with 2 tablespoons of olive oil and lemon juice, pour gently over dolmades until just covered, cover tightly.
  9. Bring liquid to a simmer over medium-high heat, reduce to medium-low, and steam for 40-45 minutes.
  10. Let dolmades rest for 5 minutes before serving with lemon wedges.

Notes

Serve warm or at room temperature with yogurt or tzatziki sauce.