Dolmades (Stuffed Grape Leaves)

• 1 (16 oz) jar grape leaves in brine, rinsed and drained
• 1 cup uncooked long-grain rice
• 1/2 cup finely chopped onion
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh dill
• 2 tbsp lemon juice
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup olive oil
• 1 (28 oz) can diced tomatoes
• 1/2 cup water

Steps

1. 1 Rinse the rice and set aside.
2. 2 In a bowl, mix the rice, onion, parsley, dill, lemon juice, cumin, cinnamon, salt, and pepper.
3. 3 Add olive oil and mix until rice is evenly coated.
4. 4 Lay a grape leaf flat with the shiny side down, place about 1 tablespoon of filling at the base, fold sides in, and roll up tightly.
5. 5 Arrange rolls seam-side down in a pot, packing snugly.
6. 6 Pour diced tomatoes and water over the rolls.
7. 7 Cover and simmer for 45 minutes.
8. 8 Let cool slightly before serving.

Equipment

• Large pot with lid
• Cutting board
• Sharp knife

Variations

• Add ground lamb or beef to the filling for a meaty version.
• Incorporate pine nuts for a nutty crunch.

Substitutions

• Use arborio rice for a creamier texture.
• Substitute fresh herbs with dried if needed, though flavor will be slightly less vibrant.

Pairings

• Tzatziki sauce
• Warm pita bread
• Greek salad

Nutrition

Tips

• If grape leaves are too large, cut them in half.
• For extra flavor, add a splash of red wine vinegar to the cooking liquid.

Storage

Store in an airtight container in the fridge for up to 5 days. Reheat with a splash of water to maintain moisture.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with a side of tzatziki sauce and warm pita bread.
• Pair with a fresh Greek salad for a complete meal.

FAQ