Greek Dolmades (Stuffed Grape Leaves)

2025-12-01

Ingredients:

  • 1 jar grape leaves (about 60 leaves), rinsed and drained

  • 1 cup long-grain rice

  • 1 large onion, finely chopped

  • 1/2 cup fresh dill, chopped

  • 1/2 cup fresh parsley, chopped

  • 1/4 cup fresh mint, chopped (optional)

  • 1/4 cup pine nuts (optional)

  • 1/3 cup olive oil

  • Juice of 2 lemons

  • Salt and black pepper to taste

  • 2 cups water or vegetable broth

Instructions:

  1. Prepare the Filling:

    • Heat 2 tablespoons of olive oil in a pan over medium heat.

    • Sauté the chopped onion until soft and translucent.

    • Add the rice and stir for 2–3 minutes.

    • Mix in the dill, parsley, mint (if using), pine nuts, salt, and pepper.

    • Add 1 cup of water or broth, cover, and simmer for 10 minutes until the rice is partially cooked. Remove from heat and let it cool slightly.

  2. Prepare the Grape Leaves:

    • Carefully separate the leaves and trim any tough stems.

    • Place a leaf shiny side down on a flat surface.

  3. Stuff the Leaves:

    • Place about 1 teaspoon to 1 tablespoon (depending on leaf size) of rice filling near the stem end of the leaf.

    • Fold the sides over the filling and roll tightly from the stem end toward the tip.

  4. Cook the Dolmades:

    • Line the bottom of a large pot with unused grape leaves to prevent sticking.

    • Arrange the stuffed leaves seam-side down, packed closely in layers.

    • Drizzle with remaining olive oil and lemon juice.

    • Add enough water or broth to just cover the dolmades.

    • Place a heatproof plate on top to keep them from unrolling.

    • Cover the pot and simmer gently for 40–50 minutes until the leaves are tender and the rice is fully cooked.

  5. Serve:

    • Let them cool to room temperature or serve slightly warm.

    • Optionally, drizzle with extra lemon juice before serving.

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