Description

Tender grape leaves wrapped around a savory rice and herb filling, gently simmered until perfectly soft and flavorful—an iconic Mediterranean and Middle Eastern delicacy.

Ingredients

Units Scale

1 jar grape leaves in brine (about 60 leaves), rinsed and drained
1 1/2 cups long-grain rice
1 medium onion, finely chopped
1/4 cup pine nuts (optional)
1/4 cup olive oil (plus more for drizzling)
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
2 tbsp chopped fresh mint
Juice of 2 lemons
Salt and pepper to taste
2 1/2 cups water or vegetable broth

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Instructions

In a skillet, heat olive oil and sauté the chopped onion until soft and translucent. Add pine nuts and toast lightly.
Stir in the rice and cook for 2–3 minutes. Add 1 cup water and cook until the liquid is absorbed.
Remove from heat and stir in parsley, dill, mint, salt, and pepper. Let the mixture cool.
Place a grape leaf shiny side down. Add 1 tsp of filling near the stem end, fold the sides inward, and roll tightly.
Layer the rolled dolmas seam-side down in a large pot. Continue layering snugly.
Pour remaining 1 1/2 cups water and lemon juice over the top. Drizzle with olive oil.
Place a heatproof plate over the rolls to keep them in place. Cover and simmer over low heat for 45–60 minutes until tender.
Let cool slightly before serving. Serve warm or chilled with yogurt or lemon wedges.

Notes

Pine nuts add a subtle crunch but can be omitted for a nut-free version.
Use vegetable broth for extra flavor in the simmering liquid.
Can be made ahead and stored chilled for up to 3 days.

Nutrition

Serving Size: 3 dolmas
Calories: 120
Sugar: 1g
Sodium: 180mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg