Jkawe

Vegetarian

Easy Stuffed Grape Leaves

Stuffed Grape Leaves, or Dolmos, are a vegetarian Greek or Mediterranean appetizer. Grape leaves are rolled with a mixture of rice, pine nuts, mint and dill.

  • Prep30 min
  • Cook30 min
  • Total1 hr
  • Makes30 50 Grape Leaves
  • Calories53
Easy Stuffed Grape Leaves

Method

  1. 1

    If you are using fresh grape leaves you’ll need to steam them before using. To do this just boil a pot of water and place the leaves in. Boil for 90 seconds and remove. Blanch in cold water.

  2. 2

    If you are using pickled grape leaves there is no additional prep. Chop herbs finely. Mix rice, pine nuts, mint, dill, oil and spices in a bowl

  3. 3

    Lay out one grape leaf and place about 1 Tablespoon of the rice mixture in the middle of the leaf. Fold each side and tuck the bottom in and roll tightly but not too tightly because they do need to expand.

  4. 4

    Place seam side down in a baking pan. Repeat with all grape leaves or until you run out of rice.

  5. 5

    Place a small plate inverted on top which will help keep them in place while they cook. Boil the broth and pour over the grape leaves until the top of the grape leaves is just covered.

  6. 6

    Cover the pot with its lid and cook over medium heat for about 30 minutes or until the liquid has been absorbed.

  7. 7

    Uncover, remove the plate {you are done with the plate} then pour juice of 2 lemons over the grape leaves. Cover again with the lid and cook on low heat for about 30 to 45 more minutes or until the grape leaves are fully cooked.

  8. 8

    Uncover and let rest for 30 minutes. Remove and serve warm. You can garnish with feta cheese and parsley.

Notes

Storage: Refrigerate up to 5 days in an airtight container, drizzled with a little olive oil. Freeze cooked, cooled rolls up to 3 months. Reheat gently in a covered pan with a splash of broth, or serve cold. Rolling: Roll snugly, not tight, so the rice has room to expand. This is the top cause of bursting. Rest Before Serving: The 30 minute rest finishes the rice and settles the lemon flavor. Don't skip it. Broth vs Tomato Sauce: My grandmother used a light tomato broth. I prefer lemon broth for a lighter version, but both are traditional. Fresh vs Jarred Leaves: Fresh leaves need a quick blanch. Jarred leaves just need a rinse to remove excess brine. Prevent Mushy Rice: Use medium-grain rice, avoid overfilling, and add the lemon juice after the first 30 minutes rather than before.

Per serving

  • Carbs4 g
  • Protein1 g
  • Fat4 g
  • Fiber0.3 g

Also filed under

Vegetarian Mediterranean

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