Tender Stuffed Grape Leaf Dolmas
These delicate Greek dolmas are filled with herbed rice and pine nuts then slowly braised until meltingly tender. Each little package is a beautiful balance of tangy grape leaf, fragrant herbs, and perfectly cooked rice.
Herbed rice-stuffed grape leaves braised in lemon broth until perfectly tender.
Nutrition per serving
Ingredients
wrapper
filling
herbs
fat
acid
Instructions
Prepare the Filling
In a bowl combine the uncooked rice with toasted pine nuts, fresh dill, olive oil, half the lemon juice, salt, and pepper. Mix well. The rice will finish cooking inside the grape leaves during braising so do not cook it beforehand as it needs to absorb the braising liquid.
Roll the Dolmas
Lay a grape leaf flat with the shiny side down and the stem end facing you. Place 1 tablespoon of rice filling near the stem end. Fold the sides in over the filling then roll upward firmly away from you to create a neat tight cylinder. Roll firmly but not too tight as the rice will expand during cooking.
Arrange and Braise
Line the bottom of a heavy pot with a few unrolled grape leaves to prevent sticking and burning. Arrange the dolmas seam-side down in tight layers. Drizzle with olive oil and the remaining lemon juice. Pour in enough water to just cover and place a heavy plate on top to keep them submerged.
Cook and Rest
Bring the pot to a boil then reduce heat to very low. Cover tightly and simmer for 50 to 55 minutes until the rice is completely cooked and the leaves are tender. Let the dolmas rest in the pot for 20 minutes before removing. Serve warm or at room temperature with tzatziki.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.