Introduction
Stuffed Grape Leaves, also known as Dolmades, are a traditional Mediterranean dish where grape leaves are filled with a mixture of rice, fresh herbs, and sometimes ground meat. They are then rolled and slowly cooked in a lemony broth. Dolmades are served as appetizers, part of a mezze platter, or as a side dish. They are flavorful, tender, and bursting with Mediterranean flavors like dill, mint, and lemon.
Ingredients
- 1 cup short-grain rice (rinsed)
- 1 large onion (finely chopped)
- 1/4 cup pine nuts (optional)
- 1/4 cup currants (optional)
- 1/4 cup fresh parsley (finely chopped)
- 1/4 cup fresh dill (finely chopped)
- 1/4 cup fresh mint (finely chopped)
- 1/4 cup olive oil
- 1/2 tsp ground cinnamon (optional)
- 1 tsp salt
- Freshly ground black pepper
- Juice of 2 lemons (plus extra for cooking liquid)
- 1 jar (16 oz) grape leaves (about 40-50 leaves, rinsed and drained)
- 1/4 cup olive oil (for drizzling)
- 2 cups vegetable or chicken broth (or water)
Instructions
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Prepare the Filling:
- Heat 1/4 cup olive oil in a skillet over medium heat. Add the chopped onion and sauté for 5-7 minutes until soft and translucent.
- Stir in the rice, pine nuts, currants (if using), parsley, dill, mint, cinnamon, salt, and pepper. Cook for another 2-3 minutes, stirring constantly to coat the rice in the oil.
- Add the juice of 2 lemons and 1/4 cup of water. Cook for 5 minutes until the rice partially absorbs the liquid but remains slightly undercooked. Remove from heat and let the mixture cool slightly.
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Prepare the Grape Leaves:
- Carefully remove the grape leaves from the jar and rinse them under cold water to remove excess brine. Drain them well.
- Trim any thick stems from the base of each leaf to make them easier to roll.
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Stuff and Roll the Grape Leaves:
- Place a grape leaf, shiny side down, on a clean surface.
- Add about 1 tablespoon of the rice mixture in the center near the base of the leaf.
- Fold the bottom of the leaf over the filling, then fold in the sides. Roll the leaf tightly, like a small cigar, but not so tightly that the rice cannot expand during cooking. Repeat with the remaining leaves and filling.
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Cook the Stuffed Grape Leaves:
- Line the bottom of a large pot with a few unrolled grape leaves to prevent sticking.
- Arrange the stuffed grape leaves seam-side down in the pot, packing them tightly together in layers.
- Pour 2 cups of broth or water into the pot, ensuring the grape leaves are just covered. Drizzle 1/4 cup olive oil and the juice of 1 lemon over the top.
- Place a heatproof plate on top of the grape leaves to weigh them down and prevent them from unrolling. Bring the liquid to a simmer, cover the pot, and cook on low heat for 45-60 minutes, or until the rice is tender.
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Serve:
- Once cooked, remove the dolmades from the pot and let them cool slightly. Serve warm or at room temperature, garnished with lemon wedges and a drizzle of olive oil.
Health Considerations
- Vegetarian and Vegan Option: This recipe is vegetarian and can be made vegan by using vegetable broth. The rice and herbs make it a healthy, light dish rich in fiber.
- Low-Fat: With the use of olive oil and fresh herbs, this dish is naturally low in saturated fat and provides heart-healthy fats from the olive oil.
- Gluten-Free: Dolmades are gluten-free as they are made with rice, making them a suitable option for those with gluten sensitivities.
Serving Suggestions
- Mezze Platter: Serve stuffed grape leaves as part of a Mediterranean mezze platter with hummus, olives, pita bread, and tzatziki.
- Light Meal: Dolmades can also be served with a side of Greek salad or grilled vegetables for a complete meal.
- Garnish: Serve with extra lemon wedges, a sprinkle of fresh herbs, and a drizzle of olive oil for added flavor.
Tips
- Choose Tender Leaves: Make sure to choose tender grape leaves that aren’t too tough or thick. Fresh leaves can also be blanched briefly in hot water before using.
- Don’t Overfill the Leaves: Leave space for the rice to expand as it cooks to prevent the dolmades from bursting during cooking.
- Use a Weight to Hold the Rolls Down: Place a heatproof plate or lid on top of the rolls to keep them in place while they simmer.
- Rest Before Serving: Allow the stuffed grape leaves to rest for 15-20 minutes after cooking to let the flavors meld and make them easier to handle.
