Dolmathes (Stuffed Grape Leaves) Recipe

Name: Dolmathes (Stuffed Grape Leaves)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1 lb) jar grape leaves, packed in brine; 1/2 cup olive oil; 2 large onions, finely chopped; 4 green onions, finely chopped; 1 1/2 cups long-grained converted rice; 1 cup water; 2 tablespoons chopped fresh spearmint (or 1 tblsp dried, crumbled); 3 tablespoons chopped fresh dill (don't use dried no matter what); 1/3 cup pine nuts, toasted; 1/3 cup currants; 1 1/2 - 2 cups water (enough to just cover dolmathes along with olive oil); 3/4 cup olive oil; 1 lemon, juice of; lemon juice, for serving at table; Greek yogurt, for serving at table

Servings: persons

1 (1 lb) jar grape leaves, packed in brine
1/2 cup olive oil
2 large onions, finely chopped
4 green onions, finely chopped
1 1/2 cups long-grained converted rice
1 cup water
2 tablespoons chopped fresh spearmint (or 1 tblsp dried, crumbled)
3 tablespoons chopped fresh dill (don't use dried no matter what)
1/3 cup pine nuts, toasted
1/3 cup currants
1 1/2 - 2 cups water (enough to just cover dolmathes along with olive oil)
3/4 cup olive oil
1 lemon, juice of
lemon juice, for serving at table
Greek yogurt, for serving at table

1
Saute onions in 1/2 cup olive oil until translucent.
2
Wash and drain rice well and add to onion along with 1 cup of water.
3
Cook for 10 minutes.
4
Add herbs, pine nuts, currants and salt and white pepper to taste.
5
Set aside to cool.
6
Prep leaves by rinsing well under running water and blanch in boiling water for 2-3 minutes.
7
Cut off any tough stems by cutting a V around the stem, and discarding stem.
8
Place 1 leaf on flat surface, shiny side down, add 1 teaspoon of filling and roll LOOSELY (as for a tiny eggroll, tucking in sides first and then rolling up), as rice will expand during cooking.
9
Place seam side down on bottom of large saucepan which has been covered with a layer of thicker grape leaves (rejects from your jar - they may be very thick, therefore, not tender or torn and not suitable for being used as a wrapper- these protect the dolmathes from scorching).
10
Repeat each grape leaf in same manner until all are used, packing them in tight- one next to the other- seam side down.
11
Add 1 1/2- 2 cups water, dash salt, 3/4 cup olive oil and the juice of 1 lemon (enough liquid to just cover the dolmathes).
12
Cover with a heavy plate to keep dolmathes immersed in liquid, and simmer for 45 minutes, or until rice is cooked.
13
Serve cold or at room temperature as a'meze'.
14
Nice served with a squeeze of lemon and/or a dollop of greek yogurt on top.
15
For Vegan option omit the yogurt.

1130

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (1 lb) jar grape leaves, packed in brine, 1/2 cup olive oil, 2 large onions, finely chopped, 4 green onions, finely chopped, and more.

Yes, Dolmathes (Stuffed Grape Leaves) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Dolmathes (Stuffed Grape Leaves)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions