Description
Dolmas, or stuffed grape leaves, are a traditional Mediterranean dish featuring tender grape leaves wrapped around a flavorful filling of rice, herbs, pine nuts, and currants. Simmered gently in vegetable stock and lemon juice, these dolmas offer a perfect balance of tangy, savory, and herbaceous flavors. Served chilled with a drizzle of olive oil and a squeeze of fresh lemon juice, they make a delightful appetizer or light meal.
Ingredients
Scale
Dolma Wrapping
- 1 (16-oz.) jar grape leaves in brine
Filling
- 2 cups cooked long-grain rice (such as basmati)
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 2 Tbsp. chopped fresh dill
- 2 Tbsp. chopped fresh mint
- 2 Tbsp. chopped fresh parsley
- 1/2 tsp. kosher salt
- 1/4 tsp. ground allspice
- 1/4 cup currants or raisins
- 1/4 cup pine nuts
Cooking Liquid and Serving
- 4 cups low-sodium vegetable stock
- 1/2 cup fresh lemon juice, plus more for serving
- Extra-virgin olive oil, for serving
Instructions
- Prepare the grape leaves: Drain the brine from the jar and carefully separate the grape leaves. Place them in a large bowl and rinse several times with cold water, gently swishing to remove excess brine. Then fill the bowl with cold water to fully cover the leaves and soak for 15 minutes to soften.
- Make the filling: While the leaves soak, combine cooked rice, finely chopped onion, minced garlic, chopped dill, mint, parsley, kosher salt, and ground allspice in a medium bowl. Stir in currants or raisins and pine nuts, mixing thoroughly to incorporate all ingredients.
- Roll the dolmas: Drain the soaked grape leaves and lay one flat on a cutting board. Trim off the stem if present. For small or patchy leaves, overlap with a second leaf. Place about 1 packed tablespoon of the rice mixture in the center, fold the bottom up and the sides inward, then roll tightly into a cylinder. Arrange each rolled dolma in a single layer inside a 12-inch pot. Continue until all filling and leaves are used, yielding about 36 dolmas.
- Cook the dolmas: Pour vegetable stock and lemon juice into the pot until the dolmas are fully covered. Add water if necessary to cover completely. Place a plate upside down over the dolmas to keep them submerged. Bring to a gentle simmer over medium-low heat and cook for 18 to 22 minutes, until the grape leaves are tender and the filling has puffed slightly.
- Cool and chill: Remove the pot from heat and allow the dolmas to cool in the cooking liquid for about 30 minutes. Transfer them to a large plate, cover with plastic wrap, and refrigerate for at least 4 hours or up to 3 days to allow flavors to develop and the dolmas to firm up.
- Serve: When ready to serve, drizzle the dolmas with extra-virgin olive oil and a squeeze of fresh lemon juice for brightness. Enjoy chilled or at room temperature as a delicious appetizer or light meal.
Notes
- Rinse grape leaves well to reduce saltiness from the brine.
- If grape leaves are small or fragile, layering two leaves together helps prevent tearing during rolling.
- Make dolmas ahead of time; chilling enhances the flavors and texture.
- Vegetable stock can be substituted with chicken stock if not vegetarian.
- Serve dolmas with yogurt or tzatziki sauce for added creaminess.
Nutrition
- Serving Size: 1 dolma
- Calories: 60
- Sugar: 1.5g
- Sodium: 150mg
- Fat: 2.5g
- Saturated Fat: 0.3g
- Unsaturated Fat: 2.2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 1.2g
- Cholesterol: 0mg
