Stuffed grape leaves, also known as dolmas or dolmades, are a flavorful Mediterranean and Middle Eastern dish made by wrapping tender grape leaves around a delicious filling of rice, herbs, and sometimes meat. Whether served as an appetizer or a main course, these savory rolls are a treat. Follow this guide to make stuffed grape leaves at home.
Ingredients
For the Grape Leaves:
- 1 jar (about 200g) grape leaves in brine, rinsed and drained
- 1–2 lemons, sliced
- 2–3 cups chicken or vegetable broth
For the Filling:
- 1 cup uncooked rice (short-grain or medium-grain works best)
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup fresh dill, finely chopped
- 1/4 cup fresh mint, finely chopped
- 1 medium onion, finely diced
- 2–3 garlic cloves, minced
- 1/3 cup olive oil
- Juice of 1 lemon
- Salt and black pepper to taste
Instructions
1. Prepare the Grape Leaves
- Remove the grape leaves from the jar and rinse thoroughly to remove excess brine.
- Blanch the leaves by boiling them in water for 2–3 minutes, then transfer to a bowl of ice water. Drain and pat dry with a clean kitchen towel.
2. Make the Filling
- In a mixing bowl, combine the uncooked rice, parsley, dill, mint, onion, garlic, olive oil, lemon juice, salt, and pepper. Mix well until evenly combined.
3. Roll the Grape Leaves
- Lay a grape leaf flat on a clean surface, vein-side up, with the stem end facing you.
- Place a teaspoon of filling near the base of the leaf.
- Fold the bottom edges over the filling, fold in the sides, and roll tightly into a cylinder. Repeat with the remaining leaves and filling.
4. Assemble in the Pot
- Line the bottom of a large pot with lemon slices and a few grape leaves to prevent sticking.
- Arrange the rolled grape leaves seam-side down in tight layers.
5. Cook the Stuffed Grape Leaves
- Pour the broth over the grape leaves until just covered.
- Place a heatproof plate on top of the rolls to keep them from unraveling during cooking.
- Cover the pot with a lid and simmer over low heat for 40–50 minutes, or until the rice is tender.
6. Serve and Enjoy
- Allow the stuffed grape leaves to cool slightly before serving. Drizzle with olive oil and a squeeze of fresh lemon juice for added flavor.
- Serve warm or at room temperature as an appetizer or alongside other dishes.
Tips for Perfect Stuffed Grape Leaves
- Choose Tender Leaves: Look for smaller, tender grape leaves for easier rolling and better texture.
- Don’t Overfill: Use a small amount of filling to avoid tearing the leaves or undercooking the rice.
- Layer Strategically: The lemon slices and extra leaves at the bottom prevent burning and add flavor.
Variations
- With Meat: Add ground beef or lamb to the rice mixture for a heartier version.
- Tomato-Based Sauce: Cook the stuffed grape leaves in a tomato sauce for a different flavor profile.
- Vegan Option: Stick to the herb-and-rice filling and use vegetable broth.
Stuffed grape leaves are a labor of love, but the result is well worth the effort. Whether you’re hosting a dinner party or simply craving something unique, these homemade dolmas will impress your taste buds and guests alike. Enjoy!
