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.
Ingredients
- 40 leaves 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
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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.
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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.
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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.
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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.
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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.
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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.
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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.