Stuffed Grape Leaves, also called Dolma, are a cherished Mediterranean and Middle Eastern dish. These delicate leaves are filled with fragrant rice, onions, herbs, and sometimes meat, making a savory bite that’s perfect as an appetizer or side. This vegetarian version serves 4–5 people.
Ingredients
-
30–40 grape leaves (jarred or fresh)
-
1 cup short‑grain rice, rinsed and drained
-
1 small onion, finely chopped
-
¼ cup olive oil
-
¼ cup fresh parsley, finely chopped
-
2 tablespoons fresh mint, finely chopped
-
2 tablespoons fresh dill, finely chopped (optional)
-
½ teaspoon ground cinnamon (optional)
-
½ teaspoon ground allspice (optional)
-
Salt and pepper, to taste
-
Juice of 1 lemon (plus slices for serving)
-
2 cups vegetable or chicken broth
Instructions
-
If using jarred grape leaves, rinse well and pat dry. If using fresh leaves, blanch them in boiling water for 1–2 minutes, then drain and set aside.
-
In a pan, sauté the onion in olive oil until soft. Add the rice and cook for a few minutes until slightly translucent.
-
Stir in the parsley, mint, dill, cinnamon, allspice, salt, and pepper. Add ½ cup water and simmer until the rice absorbs the liquid but is still slightly firm. Remove from the heat and let cool.
-
Place a grape leaf shiny side down, and put a teaspoon of the rice mixture near the base. Fold the sides over and roll up like a cigar. Repeat with the remaining leaves.
-
Arrange the rolls snugly in a deep pot, seam side down. Pour the lemon juice and vegetable or chicken broth over them, enough to cover.
-
Place a plate or small lid on top of the rolls to keep them from unraveling. Cover the pot and simmer on low heat for 40–50 minutes, until the rice is tender and the leaves are soft.
Serving
Serve warm or at room temperature, garnished with lemon slices. They can be enjoyed plain or with a side of yogurt.
Storing
Refrigerate leftovers in an airtight container for up to 3–4 days. They taste even better the next day as the flavors meld.
These Stuffed Grape Leaves are a delicious bite-sized treat, fragrant with herbs and wrapped in tender leaves — ideal for sharing with friends and family.
