Dolmades (Stuffed Grape Leaves)

Name: Dolmades (Stuffed Grape Leaves)
Prep time: 75 min
Cook time: 50 min
Total time: 125 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 40 jarred grape leaves in brine, rinsed, stems trimmed; 1 cup long-grain white rice, rinsed; 1 small yellow onion, finely diced; 6 tbsp extra-virgin olive oil; 1/4 cup fresh lemon juice; 1/3 cup fresh flat-leaf parsley, finely chopped; 1/4 cup fresh mint leaves, finely chopped; 1/4 cup fresh dill, finely chopped; 1 tsp kosher salt; 1/2 tsp black pepper, freshly ground; 1 lemon lemon, sliced into rounds; 2 cups vegetable broth (or water)

Tender grape leaves filled with herbed rice, lemon, and olive oil, then gently simmered until the filling is fluffy and fragrant. A labor of love that rewards patience with every bright, savory bite.

125 minHardServes 6190 cal/serving

GreekAppetizerStovetopVeganMediterraneanLow CarbGluten-FreeNut-FreeDairy-FreeEgg-FreeAlcohol-FreeCorn-Free

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Ingredients

40 jarred grape leaves in brine, rinsed, stems trimmed
1 cup long-grain white rice, rinsed
1 small yellow onion, finely diced
6 tbsp extra-virgin olive oil
1/4 cup fresh lemon juice
1/3 cup fresh flat-leaf parsley, finely chopped
1/4 cup fresh mint leaves, finely chopped
1/4 cup fresh dill, finely chopped
1 tsp kosher salt
1/2 tsp black pepper, freshly ground
1 lemon lemon, sliced into rounds
2 cups vegetable broth (or water)

Instructions

1

Combine 1 cup rinsed long-grain white rice, 1 small finely diced yellow onion, half the 6 tbsp extra-virgin olive oil, half the 1/4 cup fresh lemon juice, 1/3 cup finely chopped fresh flat-leaf parsley, 1/4 cup finely chopped fresh mint leaves, 1/4 cup finely chopped fresh dill, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper in a bowl. Mix well.
2

Lay a rinsed, stems trimmed jarred grape leaves in brine flat on a work surface, rough side up. Place about 1 teaspoon of filling near the stem end. Fold the bottom up over the filling, fold in the sides, then roll tightly into a compact cylinder. Repeat with remaining leaves and filling.
3

Line the bottom of a large heavy pot with a layer of sliced into rounds lemon and a few extra jarred grape leaves in brine to prevent sticking.
4

Arrange the stuffed dolmades seam-side down in tight layers in the pot. Drizzle the remaining extra-virgin olive oil and remaining fresh lemon juice over the top.
5

Pour 2 cups vegetable broth (or water) over the dolmades until just covered. Place a heavy heatproof plate directly on top of the dolmades to keep them from unrolling during cooking.
6

Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 45 to 50 minutes until the rice is fully cooked and the leaves are tender.
7

Remove from heat and allow to cool in the pot for 15 minutes before removing the plate. Serve warm or at room temperature with lemon wedges.

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Questions

What is Dolmades (Stuffed Grape Leaves)?

Tender grape leaves filled with herbed rice, lemon, and olive oil, then gently simmered until the filling is fluffy and fragrant. A labor of love that rewards patience with every bright, savory bite. This reference files it under Greek appetizer: made on the stovetop, rated hard and about 125 minutes start to finish.

What should Dolmades (Stuffed Grape Leaves) look like when it is ready?

Go by the cues in the method rather than the clock. Step 6: cook until the rice is fully cooked and the leaves are tender.

Is Dolmades (Stuffed Grape Leaves) gluten-free?

Yes. As written, nothing in the ingredient list for Dolmades (Stuffed Grape Leaves) is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the broth.

How many carbs are in Dolmades (Stuffed Grape Leaves)?

One serving (the recipe makes 6) has 18 g of carbohydrate in about 190 calories, with 4 g protein and 6 g fat, plus 2 g fiber and 480 mg sodium. The figures are estimates computed from the ingredient list.

Can I make Dolmades (Stuffed Grape Leaves) ahead?

Yes, it takes well to being made ahead. Refrigerate what is left of Dolmades (Stuffed Grape Leaves) within two hours and eat it within three days. Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating.

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