Greek Stuffed Grape Leaves
Greek Stuffed Grape Leaves, or Dolmades, are a delicious Mediterranean dish where tender grape leaves are filled with a savory mix of rice, fresh herbs, and spices. This dish is aromatic, tangy, and satisfying, making it a perfect appetizer or light meal. Whether served warm or chilled, Dolmades capture the essence of Greek cuisine in every bite.
Equipment
- 1 large pot (for cooking Dolmades) – 1 unit
- 1 sauté pan (for cooking onions) – 1 unit
- 1 large mixing bowl (for stuffing mix) – 1 unit
- Measuring Spoons - 1 unit
- Sharp knife – 1 unit
- Cutting Board: 1 unit
- Tongs or spatula (for rolling and handling leaves) – 1 unit
Ingredients
- 24-30 grape leaves fresh or jarred
- 1 cup short-grain rice
- 1 large onion finely chopped
- 2 tbsp olive oil
- 1 tbsp fresh dill chopped
- 1 tbsp fresh mint chopped
- 1/4 cup fresh parsley chopped
- 1/2 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lemon juice and slices for garnish
- 2 cups water or vegetable broth for cooking
- 2 tbsp olive oil for cooking and drizzling
Instructions
- Prepare the Grape Leaves: Rinse jarred grape leaves under cold water to remove excess brine. If using fresh leaves, blanch them in boiling water for 1-2 minutes to soften. Trim off the stems.
- Prepare the Filling: Heat olive oil in a sauté pan over medium heat. Add chopped onion and sauté until soft and translucent. Add the cooked rice, fresh herbs (dill, mint, parsley), allspice, cinnamon, salt, and pepper. Stir well to combine and cook for another 2-3 minutes. Remove from heat and set aside to cool.
- Roll the Dolmades: Lay one grape leaf flat with the smooth side down. Place about 1-2 tablespoons of the rice mixture near the stem end. Fold in the sides of the leaf and roll it up tightly, but not too tight, to allow room for the rice to expand. Repeat with the remaining leaves and filling.
- Cook the Dolmades: In a large pot, arrange the rolled Dolmades tightly, seam side down. Pour water or vegetable broth over the Dolmades until they are just covered. Drizzle olive oil and add lemon slices on top. Cover with a lid and simmer over low heat for 45-60 minutes, until the grape leaves are tender and the filling is cooked through.
- Serve: Once cooked, let the Dolmades rest for 10-15 minutes before serving. Garnish with fresh lemon wedges and enjoy warm or chilled.
Notes
- Storage: Leftover Dolmades can be stored in an airtight container in the refrigerator for up to 3 days. They can be served cold or reheated gently.
- Freezing: For longer storage, you can freeze cooked Dolmades. Allow them to cool, then place them in a freezer-safe container or bag. They can be reheated by steaming.
- Variations: For a non-vegetarian version, you can add ground lamb or beef to the rice mixture. You may also experiment by adding pine nuts or currants for added flavor.