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Grape Leaf Dolmas

Grape leaf dolmas are tender, vinegary leaves filled with a savory mixture of rice, herbs, and spices, then gently simmered to develop a juicy, flavorful exterior. The process involves patience in rolling each leaf and simmering until soft, resulting in a dish with a bright, aromatic profile and a tender, slightly chewy texture.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 jar grape leaves in brine rinsed well to remove excess salt
  • 1 cup uncooked short-grain rice rinsed and drained
  • 1/2 cup chopped fresh dill finely chopped
  • 1/4 cup chopped fresh mint finely chopped
  • 1 small finely chopped onion sautéed until translucent
  • 2 tablespoons lemon juice freshly squeezed preferred
  • 3 tablespoons olive oil extra virgin
  • 1/2 teaspoon ground cinnamon optional
  • to taste salt and pepper adjust seasoning as needed

Equipment

  • Large pot
  • Mixing Bowl

Method
 

  1. Begin by rinsing the grape leaves thoroughly under cold water, then soak and drain them to remove excess salt and vinegar, setting them aside on a clean towel.
  2. In a mixing bowl, combine the rinsed rice with chopped dill, mint, sautéed onion, lemon juice, olive oil, cinnamon, salt, and pepper. Mix everything until well blended; the mixture should be moist but firm enough to hold together.
  3. Lay a grape leaf flat on your work surface with the stem end closest to you. Place about a tablespoon of filling near the stem edge.
  4. Gently fold in the sides of the leaf and roll tightly from the stem end toward the tip, keeping the filling secure inside. Repeat with remaining leaves and filling.
  5. Arrange the filled and rolled dolmas seam-side down in a large pot, stacking them snugly in layers to prevent unraveling during simmering.
  6. Pour enough water over the dolmas to just cover them, then place a heatproof plate or lid on top to keep them submerged and compact during cooking.
  7. Bring the water to a gentle simmer over medium heat, then reduce to low and cover. Let cook for about 45 minutes, until the leaves are tender and the rice is fully cooked.
  8. Once cooked, remove the pot from heat and let the dolmas rest for a few minutes to settle.
  9. Gently transfer the dolmas to a serving platter, drizzling with a little extra olive oil and a squeeze of fresh lemon for added brightness.
  10. Serve warm or at room temperature, enjoying the tender leaves filled with fragrant rice and herbs.

Notes

Handle grape leaves gently to prevent tearing. Adjust seasoning to taste, and consider adding pine nuts or currants to the filling for extra flavor. Reheat gently to preserve their tender texture.