Description
Dolmas, or stuffed grape leaves, are a traditional Mediterranean and Middle Eastern appetizer featuring tender grape leaves wrapped around a flavorful mixture of rice, pine nuts, herbs, and spices. This vegan recipe offers a light and aromatic dish perfect for serving at room temperature or chilled, accompanied by tzatziki or lemon wedges.
Ingredients
Scale
For the Filling
- 1 cup uncooked long-grain rice
- 1 small onion, finely chopped
- 1/4 cup pine nuts
- 1/4 cup currants or raisins (optional)
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh mint, chopped
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups water or vegetable broth (divided)
For Assembly and Cooking
- 1 jar (about 60) grape leaves in brine, rinsed and drained
- 1/3 cup olive oil, plus extra for drizzling
- Juice of 2 lemons
Instructions
- Sauté Aromatics: In a skillet over medium heat, warm 2 tablespoons of olive oil. Add the finely chopped onion and pine nuts, sautéing for 4–5 minutes until they become soft and golden.
- Cook Rice Mixture: Stir in the rice and cook for 2 more minutes to toast slightly. Add 1 cup of water, currants if using, ground allspice, salt, and black pepper. Cover and simmer for 10 minutes until the water is absorbed and the rice is partially cooked. Remove from heat and mix in the chopped parsley, dill, and mint. Allow the mixture to cool slightly before using.
- Prepare Grape Leaves: Lay one grape leaf flat on a surface with the shiny side down. Place about 1 tablespoon of the rice filling near the base of the leaf. Fold in the sides and roll tightly upwards to form a compact bundle, similar to a burrito. Repeat this process with the remaining leaves and filling.
- Layer Dolmas in Pot: Line the bottom of a large pot with a few torn or leftover grape leaves to prevent sticking. Arrange the stuffed dolmas seam-side down in layers inside the pot.
- Add Liquids and Cook: Drizzle the remaining olive oil and lemon juice evenly over the dolmas. Pour 1/2 cup of water or vegetable broth into the pot. Place a heatproof plate over the dolmas to keep them compressed and prevent unraveling during cooking.
- Simmer: Cover the pot and simmer gently over low heat for 40–45 minutes until the dolmas are tender and fully cooked through.
- Cool and Serve: Allow the dolmas to cool to room temperature before serving. They can be served at room temperature or chilled, often accompanied by tzatziki or lemon wedges for added flavor.
Notes
- Dolmas are traditionally served at room temperature or chilled, often with tzatziki or fresh lemon wedges.
- They can be prepared up to 3 days in advance and stored in the refrigerator for convenient serving later.
- For a non-vegetarian variation, add ground lamb or beef to the rice mixture before filling the grape leaves.
- Make sure to rinse and drain the grape leaves well to remove excess brine and avoid overly salty dolmas.
