Stuffed Grape Leaves

Stuffed grape leaves, known as dolmas throughout the Eastern Mediterranean, wrap a lemony rice and herb filling in tender brined grape leaves, then simmer gently until the rice is tender and the leaves are silky. Served warm or chilled, they're a beloved mezze table staple.

By YumYum Editorial · Mediterranean

Prep: 20 min · Cook: 20 min · Total: 40 min · Serves 4

Ingredients

• 40 jarred grape leaves, rinsed and stems trimmed
• 1 cup short-grain rice, rinsed
• 1/4 cup olive oil, plus more for drizzling
• 1 small onion, finely diced
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup fresh parsley, chopped
• 3 tbsp pine nuts, toasted
• 2 tbsp currants
• 1 tsp ground allspice
• 3 lemons: 1 juiced, 2 cut into wedges
• 2 cups vegetable stock or water
• to taste Salt and black pepper, to taste

Instructions

1. Bring a pot of water to a boil and blanch the grape leaves in batches for 30 seconds, then drain and cool.
2. Heat olive oil in a skillet and sauté the onion until translucent, about 5 minutes.
3. Stir in the rinsed rice, dill, mint, parsley, pine nuts, currants, and allspice, and cook 2 minutes to coat the rice in oil.
4. Season the filling with salt and pepper, then remove from heat and let cool slightly.
5. Lay a grape leaf shiny-side down, place a scant tablespoon of filling near the stem end, fold in the sides, and roll tightly into a small cylinder.
6. Repeat with remaining leaves and filling, arranging the rolls seam-side down, tightly packed in a single layer in a wide pot.
7. Drizzle with olive oil and lemon juice, then pour in the stock until it just covers the rolls.
8. Place a small plate on top of the rolls to weigh them down, cover the pot, and simmer gently 40-45 minutes until the rice is fully tender.
9. Let the dolmas cool in the pot before removing, and serve at room temperature with lemon wedges.