These traditional Greek dolmas are a masterpiece of simple ingredients coming together to create something extraordinary. The tender grape leaves encase a fragrant mixture of long-grain rice, pine nuts, and fresh herbs like parsley and mint, all seasoned with warm cinnamon and allspice. The dish is finished with a bright lemon and olive oil dressing that cuts through the richness, offering a perfect balance of tangy, savory, and aromatic flavors. Ideal as an appetizer or meze, these stuffed leaves are equally delicious served warm or at room temperature, making them perfect for potlucks, summer gatherings, or a light, elegant dinner. They hold up beautifully in the fridge, often tasting even better the next day as the flavors meld.
Dolmas (Greek Stuffed Grape Leaves
Description
These traditional Greek dolmas are a masterpiece of simple ingredients coming together to create something extraordinary. The tender grape leaves encase a fragrant mixture of long-grain rice, pine nuts, and fresh herbs like parsley and mint, all seasoned with warm cinnamon and allspice. The dish is finished with a bright lemon and olive oil dressing that cuts through the richness, offering a perfect balance of tangy, savory, and aromatic flavors. Ideal as an appetizer or meze, these stuffed leaves are equally delicious served warm or at room temperature, making them perfect for potlucks, summer gatherings, or a light, elegant dinner. They hold up beautifully in the fridge, often tasting even better the next day as the flavors meld.Ingredients
Directions
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Rinse the long-grain white rice under cold water until the water runs clear, then drain well.
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Heat 3 tablespoons of olive oil in a skillet over medium-high heat.
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Add the finely chopped yellow onion and sauté until soft and translucent, about 5 minutes.
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Transfer the cooked onions to a large mixing bowl.
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Add the drained rice, 1/2 cup of olive oil, chopped green onions, minced parsley, minced mint, pine nuts, cinnamon, allspice, salt, and pepper to the bowl.
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Mix all ingredients thoroughly until well combined, then set the filling aside.
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Rinse the jarred grape leaves under cold running water to remove excess brine, then pat them dry with paper towels.
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Place a grape leaf shiny-side down on a flat work surface and trim off the tough stem end.
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Spoon about 1 tablespoon of the rice mixture onto the center of the leaf, near the base.
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Fold the stem end over the filling, then fold both sides inward.
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Roll the leaf tightly toward the pointed tip to form a compact packet.
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Repeat the stuffing process with the remaining leaves and filling.
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Pour 2 tablespoons of olive oil into the bottom of a large pot and scatter fresh parsley stems over the oil.
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Arrange the stuffed dolmas seam-side down in tight, concentric circles on top of the parsley stems.
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Continue layering the dolmas, drizzling remaining olive oil and lemon juice between layers as you go.
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Pour the remaining lemon juice and heated stock or water over the dolmas.
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Place a heat-resistant plate upside down on top of the dolmas to keep them submerged and in place, then weight it with a heavy can.
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Cover the pot and bring the liquid to a gentle boil over medium heat.
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Reduce the heat to low and simmer for about 1 hour, or until the rice is tender.
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Check occasionally and add hot water if needed to keep the dolmas moist.
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Remove from heat and let the dolmas cool in the pot for at least 30 minutes before serving.
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Sprinkle with additional lemon juice to taste and garnish with lemon zest before serving at room temperature.
Nutrition Facts
Servings 50
- Amount Per Serving
- Calories 662.4kcal
- % Daily Value *
- Total Fat 60.3g93%
- Saturated Fat 8.5g43%
- Cholesterol 0.0mg0%
- Sodium 6.0mg1%
- Total Carbohydrate 29.4g10%
- Dietary Fiber 2.5g10%
- Sugars 5.7g
- Protein 3.1g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
