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Tender Dolmades Stuffed Grape Leaves Recipe with Easy Herb Rice Filling

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Tender grape leaves stuffed with a flavorful herb rice filling, simmered to perfection. A quick, easy, and comforting Mediterranean dish perfect for gatherings or a light snack.

Ingredients

Scale
  • 1 jar (16 oz/450 g) preserved grape leaves in brine, rinsed and drained
  • 1 cup (190 g) long grain rice, uncooked, rinsed until water runs clear
  • 1 medium onion, finely chopped
  • ½ cup (15 g) fresh parsley, finely chopped
  • 2 tablespoons fresh dill, chopped (optional)
  • 1 tablespoon fresh mint, chopped
  • ⅓ cup (80 ml) olive oil, plus extra for drizzling
  • Juice of 2 lemons (about ¼ cup/60 ml), plus lemon slices for garnish
  • 1 teaspoon salt, or to taste
  • ½ teaspoon freshly ground black pepper
  • 1¼ cups (300 ml) water or vegetable broth
  • 2 tablespoons toasted pine nuts (optional)

Instructions

  1. Rinse the jarred grape leaves under cold water to remove excess brine, then soak them in warm water for about 10 minutes to soften. Drain and pat dry gently.
  2. In a medium saucepan, heat 2 tablespoons (30 ml) olive oil over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes.
  3. Stir in the rinsed rice, toasting it lightly with the onions for 2-3 minutes. Add 1 cup (240 ml) water or vegetable broth, salt, and pepper. Bring to a gentle simmer, cover, and cook until liquid is absorbed but rice is slightly undercooked, about 10 minutes. Remove from heat and fluff with a fork.
  4. While the rice is warm, fold in chopped parsley, dill, mint, remaining olive oil, and lemon juice. Optionally, add toasted pine nuts. Taste and adjust seasoning.
  5. Place a grape leaf shiny side down on a flat surface. Spoon about 1 tablespoon (15 g) of the rice mixture near the stem end. Fold in the sides tightly and roll up firmly but gently to avoid tearing. Repeat with remaining filling.
  6. Line the bottom of a large pot with leftover torn leaves or a few whole leaves to prevent sticking. Place rolled dolmades seam side down in tight rows, packing snugly but not squished.
  7. Drizzle remaining olive oil and lemon juice over the dolmades. Place a heatproof plate or lid on top to weigh them down. Pour enough water (about 1 to 1½ cups/240-360 ml) to nearly cover the dolmades.
  8. Cover the pot and cook over low heat for 40-45 minutes, allowing rice to finish cooking and flavors to meld. Avoid boiling vigorously.
  9. Let dolmades rest for 15 minutes before removing. Serve warm or at room temperature with extra lemon wedges and a drizzle of olive oil.

Notes

Keep grape leaves moist while rolling to prevent tearing. Do not overstuff the leaves. Use a plate to weigh down dolmades during simmering to keep them intact. Rolling takes practice; dip leaves in warm water if dry. Cooking low and slow prevents bursting and mushy filling. Leftovers keep well refrigerated for 3 days and freeze nicely.

Nutrition

Keywords: dolmades, stuffed grape leaves, herb rice, Mediterranean appetizer, vegan, gluten-free, easy recipe

Find it online: https://evabake.com/tender-dolmades-stuffed-grape-leaves-recipe-with-easy-herb-rice-filling/