Dolmas, or stuffed grape leaves, are a traditional Mediterranean dish where tender grape leaves are filled with a savory mixture of rice, herbs, and sometimes meat. These delicious bites are perfect as appetizers or a light main course.
Preparation time
45min
Cooking time
1h
Ingredients
6 Servings
- 3 g black pepper
- 15 g dill
- 50 grape leaves
- 60 ml lemon juice
- 15 g mint
- 120 ml olive oil
- 2 onions
- 30 g parsley
- 50 g pine nuts
- 200 g rice
- 5 g salt
Directions
Step 1
Rinse the grape leaves in cold water to remove excess brine, then set aside.
Step 2
In a large skillet, heat half the olive oil over medium heat. Add the chopped onions and sauté until translucent.
Step 3
Add the rice to the skillet and cook for a few minutes, stirring constantly until the rice is coated with oil and slightly toasted.
Step 4
Stir in the pine nuts, dill, mint, parsley, salt, and black pepper. Remove from heat and let the mixture cool.
Step 5
Place a grape leaf shiny side down. Put about a tablespoon of the rice mixture in the center of the leaf. Fold the sides over the filling and roll up tightly.
Step 6
Continue with the remaining grape leaves and filling.
Step 7
Arrange the stuffed grape leaves in a large pot, seam side down. Layer them snugly to prevent unrolling during cooking.
Step 8
Pour the remaining olive oil and lemon juice over the stuffed leaves. Add enough water to cover them.
Step 9
Place a plate on top to weigh down the grape leaves and prevent them from floating.
Step 10
Cover the pot and simmer over low heat for about 60 minutes, or until the leaves are tender and the rice is cooked.
Step 11
Allow the dolmas to cool in the pot before transferring to a serving dish. Serve at room temperature or chilled, with extra lemon wedges if desired.