Stuffed Grape Leaves with Rice and Herbs (Dolmades) is a delicious appetizer and one of my favorite Greek recipes! Dolmades are usually served as an appetizer alongside a bowl of Greek yogurt and cucumber spread (tzatziki) or as a component of a delicious meze platter.
Grape leaves are used in many cuisines, especially those of the Mediterranean. The leaves are picked fresh from the vine in the spring when they are still young and tender. When grape leaves appear in farmers’ markets, everyone knows that spring has finally arrived! Fortunately, one can buy grape leaves year ’round as they come bottled, packed in brine, for use any time.
The filling of the Dolmades
Once the grape leaves are blanched, they can be stuffed with a variety of fillings. Long- grain rice, fresh herbs and spices are the most common fillings, but you occasionally find them stuffed with meat and toasted pine nuts as well.
The origins of the classic Greek version go back to the time of Alexander the Great. History aside, this popular dish is not hard at all to make–it just takes a little time and patience to roll the delicate grape leaves. The result is a super flavorful dish, that has no resemblance to the canned dolmades that you can find at the stores!
Save or Print the recipe for the dolmades:
- 16 oz. bottle of grape leaves, rinsed, drained and unrolled
- 3⁄4 cup extra-virgin olive oil
- 6 med. scallions, minced
- 1 lrg. yellow onion, minced
- 1 cup long-grain rice
- ¼ cup water
- ½ tsp. sea salt
- ¼ tsp. freshly ground black pepper
- 3 TBSP. fresh dill, minced
- 3 TBSP. fresh parsley, minced
- 1 med. lemon (the juice only)
- Bring a large pot of water to a simmer. Rinse well the grape leaves under running water. Add them to the hot water a few at a time, and blanch them stirring gently for 4-5 minutes or until pliable. Drain leaves and place them on a clean towel to cool. Trim the hard stems and any hard veins from the leaves, set them on paper towels to dry while you prepare the filling.
- To a skillet add ½ cup of the olive oil and lightly sauté the onion and scallions under medium heat. Add the rice and sauté for 3 minutes, stirring to coat. Add the water and cook the rice for 5 minutes more, or until all the liquid is absorbed. Mix in the dill, parsley, salt & pepper and remove from heat. Allow the mixture cool.
- Cover the bottom of a 5-qt. pot with 3-4 large grape leaves. Choosing the smaller (and most tender) leaves, place a few of them on a work surface, with the stem side facing up. Working with one grape leaf at a time, place about a scant tablespoon or less of the rice mixture near the stem end of the leaf. Fold the stem end over the filling and then fold the right and left sides over the top. Roll to create a tight cylinder - it should be snug but not overly tight as it will expand as the rice cooks. Transfer each stuffed grape leaf, seam side down, to the pot. Repeat with remaining grape leaves and rice mixture, fitting each one snugly in the bottom of the saucepan.
- Whisk remaining oil, lemon juice, and 1 cup of warm water in a medium bowl, sprinkle with some salt and pour carefully over the stuffed grape leaves. Cover stuffed leaves with an inverted heatproof plate to keep them submerged; bring liquid to a boil. Reduce heat to medium-low and simmer until the grape leaves are tender and the rice filling is cooked through, about 40-50 minutes. Remove plate and transfer stuffed leaves to a serving dish; pour some of the cooking liquid over the top and serve at room temperature. Plain yogurt or tzatziki goes well alongside this classic dish.
You can put the unused blanched grape leaves in a sealed plastic bag and store in the refrigerator for a few days of in the freezer. Thaw overnight in the fridge before using again.
Dolmades ready to serve with a squeeze of fresh lemon juice!
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Five Stars!
This Recipe turned out delicious! I have a few questions, though: If the grape leaves are already very tender, is it necessary to blanch? Or just rinse off? I understand the brine flavor is not desired.
Thank you Jane, I am so glad you liked my recipe!
I always blanch them, even when they are young and tender, in which case, a couple of minutes should be enough!