Description
Delicious grape leaf rolls stuffed with fragrant rice, herbs, and optional meat, evoking Mediterranean flavors and cherished memories.
Ingredients
Scale
- 1 cup Short-grain rice – Rinsed and par-cooked
- 40 pieces Grape leaves – Fresh or jarred
- 2 tbsp Olive oil – For drizzling
- 1 large Yellow onion – Finely chopped
- 3 tbsp Fresh dill – Finely chopped
- 2 tbsp Fresh mint – Finely chopped
- 3 tbsp Fresh parsley – Finely chopped
- 2 tbsp Pine nuts – Optional
- 2 tbsp Lemon juice – Fresh-squeezed
- 1 tsp Lemon zest – Freshly grated
- 1 tsp Sea salt – Or to taste
- ½ tsp Black pepper
- ¼ tsp Allspice – Optional
- â…› tsp Cinnamon
- 2 cloves Garlic – Minced
- 1 tbsp Tomato paste
- ½ lb Ground lamb – Or ground beef
- 1 tbsp Olive oil – Additional for the meat
- 1–2 tbsp Extra herbs – More dill or parsley
Instructions
- Prep the Leaves: Blanch fresh grape leaves in boiling water for about 30 seconds or rinse jarred leaves under cold water.
- Make the Filling: In a bowl, mix par-cooked rice, chopped herbs, yellow onion, garlic, pine nuts (if using), tomato paste, spices, and lemon zest. Add ground lamb or beef if desired.
- Roll the Dolmades: Lay a grape leaf vein-side up, scoop about 1 tablespoon of filling into the center, fold in edges, and roll snugly.
- Layer and Cook: Line pot with torn leaves, place dolmades seam-side down, drizzle with lemon and olive oil, and add water to cover. Simmer covered for about 45 minutes.
- Rest and Serve: Let dolmades rest for 10–15 minutes before serving.
Notes
Make ahead by prepping up to the cooking step. Store leftovers in the refrigerator for up to four days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 dolmade
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg