Dolmades – Stuffed Grape Leaves Recipe
Introduction Dive into a culinary journey with Dolmades, a classic dish featuring deliciously spiced rice wrapped in tender grape leaves. This traditional recipe comes from the heart of the Mediterranean, cherished for its exquisite balance of flavors and textures. Dolmades are the perfect appetizer or party snack, offering an enticing combination of fragrant herbs and zesty lemon. Follow this recipe to craft this timeless dish in your own kitchen and savor the taste of a sunlit Mediterranean landscape with every bite.
Ingredients
- 250g (1 1/4 cups) long-grain rice
- 60ml (1/4 cup) olive oil, plus extra for drizzling
- 1 medium onion, finely chopped (about 150g or 5 oz)
- 3 tablespoons pine nuts
- 3 tablespoons currants
- 30g (2 tbsp) fresh dill, finely chopped
- 30g (2 tbsp) fresh mint, chopped
- 2g (1 tsp) ground allspice
- Salt and freshly ground black pepper, to taste
- 250ml (1 cup) vegetable broth
- Juice of 2 lemons (approximately 100ml or 1/2 cup)
- 30 grape leaves, drained and rinsed if using jarred (about 200g or 7 oz)
Kitchen Equipment Required
- Chef’s Knife
- Cutting Board
- Measuring Cups and Spoons
- Mixing Bowls
- Large Pot
- Steamer Insert
- Small Saucepan
Cooking Time Total estimated time: 1 hour 45 minutes
Instructions
Step 1: Preparing the Filling
In a large saucepan, heat the olive oil over medium heat. Add the chopped onions and sauté for about 5 minutes or until soft and translucent. Stir in the pine nuts and currants, cooking for another 2 minutes until the nuts are lightly toasted. Add the rice to the saucepan, stirring to coat it with the oil and toast lightly for another 3 minutes. Add the dill, mint, allspice, salt, and pepper to taste. Pour in 250ml (1 cup) of vegetable broth and bring to a simmer. Cover and cook on low heat for 10 minutes or until the liquid is mostly absorbed. Set aside to cool for 10–15 minutes.
Step 2: Wrapping the Dolmades
Lay a grape leaf flat, vein side up. Place a heaping tablespoon of the rice mixture near the stem end of the leaf. Fold the bottom over the filling, fold in the sides, and roll it up tightly to form a neat parcel. Repeat with the remaining leaves and filling.
Step 3: Cooking the Dolmades
Arrange the Dolmades seam-side down in a large pot, packing them snugly in layers. Pour 60ml (1/4 cup) of olive oil over the Dolmades, along with the juice of two lemons. Add enough hot water to just cover the Dolmades. Cover the pot with a lid or a heatproof plate to keep the Dolmades submerged. Bring to a simmer over low heat and cook for 40–45 minutes until the grape leaves become tender and the flavors meld beautifully. Let the Dolmades cool in the pot for at least 10 minutes before removing.
Conclusion
Your homemade Dolmades are now ready to delight and impress. These delectable bundles of herb-infused rice wrapped in supple grape leaves not only echo the rich culinary traditions of the Mediterranean but also bring forth the joy of preparing and sharing a meal with loved ones. Serve them warm or at room temperature, perhaps with a side of creamy yogurt or lemon wedges, to accentuate their vibrant flavors. With this dependable recipe in your repertoire, you can transport your senses to sunnier climes any day of the week.
