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Dolmades (Stuffed Grape Leaves)

Mediterranean grape leaves stuffed with fragrant rice, herbs, and spices, then rolled into tight little parcels and steamed to perfection.
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Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings: 24 dolmades
Course: Appetizer, Side Dish
Cuisine: Greek, Mediterranean
Calories: 65
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 1 cup short-grain white rice arborio or sushi rice works best
  • 1 medium yellow onion finely diced
  • 1/4 cup fresh dill finely chopped
  • 1/4 cup fresh mint finely chopped
  • 2 tablespoons fresh parsley finely chopped
  • 3 tablespoons extra-virgin olive oil
  • 1/2 cup vegetable broth or water
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cinnamon optional but adds depth
Assembly and Cooking
  • 1 jar 16 oz grape leaves in brine, drained and rinsed
  • 2 tablespoons olive oil
  • 1 cup vegetable broth or water
  • 2 tablespoons fresh lemon juice
  • Salt to taste

Equipment

  • Large cutting board for prepping grape leaves
  • Medium mixing bowl for the filling
  • Small spoon for portioning filling
  • Large pot or Dutch oven for steaming
  • Heat-resistant plate or steamer rack
  • Paper towels for blotting grape leaves
  • Measuring cups and spoons
  • Sharp knife for chopping herbs

Method
 

  1. Remove the jar of grape leaves from the brine and rinse under cool running water.
  2. Spread the rinsed leaves on paper towels and pat dry.
  3. Heat 3 tablespoons of olive oil in a medium saucepan over medium heat.
  4. Add the uncooked rice and stir constantly for 2 to 3 minutes until it smells nutty.
  5. Pour in 1/2 cup of vegetable broth and bring to a boil.
  6. Reduce heat to low, cover the pot, and simmer for 8 to 10 minutes.
  7. Transfer the rice to a medium mixing bowl and let cool slightly.
  8. Stir in diced onion, dill, mint, parsley, 1 tablespoon of lemon juice, salt, pepper, and cinnamon.
  9. Place a grape leaf shiny side down and spoon about 1 tablespoon of filling onto it.
  10. Fold the stem end over the filling, fold in the sides, and roll tightly.
  11. Lightly oil a large pot or Dutch oven with 2 tablespoons of olive oil.
  12. Arrange dolmades seam-side down in tight rows on a heat-resistant plate or steamer rack.
  13. Whisk together 1 cup of vegetable broth and 2 tablespoons of fresh lemon juice.
  14. Pour the liquid carefully around the dolmades until it reaches just below the plate.
  15. Cover the pot with a lid and bring the liquid to a boil over medium-high heat.
  16. Reduce heat to medium and steam for 35 to 40 minutes.
  17. Let the dolmades rest in the pot for 5 minutes before transferring to a serving platter.
  18. Serve warm or at room temperature, drizzled with cooking liquid or fresh lemon juice.

Notes

Dolmades can be made ahead of time and refrigerated. They taste even better the next day!