Dolmas - Stuffed Grape Leaves Recipe - Analida's Ethnic Spoon

Dolmas - Stuffed Grape Leaves Recipe

Dolmas or dolmades are very versatile; they can be eaten cold or warm. Traditionally dolmas containing meat are eaten warm with a yogurt sauce that is lightly flavored with garlic. Rice filled dolmas are served cold with a drizzling of lemon juice and olive oil. Dolmas usually have a combination of spices that are both savory and aromatic, a culinary practice of Arab origins.

5 from 23 votes

Print Pin

Course: Appetizer

Cuisine: Middle Eastern

Keyword: dolmades, dolmas, grape leaves, mediterranean, mezze, stuffed

Prep Time: 30

Cook Time: 50

Chill time: 2

Total Time: 3 20

Servings:

Calories: 73kcal

Author: Analida Braeger

Ingredients

8 oz grape leaves 1 jar, preserved grape leaves
1 ½ cups rice white, cooked
1 Tbsp olive oil
1 onion medium, diced
2 Tbsp pine nuts
¼ c currants dried
¼ tsp allspice
1 Tbsp mint fresh, chopped
½ c parsley fresh, chopped
¾ c water heated

Sauce

⅔ c olive oil
1 tsp sugar
4 Tbsp lemon juice, fresh squeezed

Instructions

Make rice according to package instructions. Cool to room temperature before using.
To make the sauce: Mix olive oil, sugar and lemon.
In a bowl place cooked rice, currants, mint, parsley, and allspice. Mix well.
You can switch to other fresh herbs to your liking in this step. A few suggestions for other fresh herbs would be thyme, basil, cilantro or chives.
In a small skillet saute the onions and pine nuts in the olive oil until onions are translucent. Remove from skillet and add to rice mixture. Mix well.
Rinse grape leaves and pat dry.
Place leaf flat on a large cutting board with the shiny side down and the stem side toward you.
Place a heaping teaspoon of the rice mixture near the bottom of the leaf.
Fold the bottom of the leaf over the rice, and bring the sides inwards following the guide you created.
Roll tightly to form a cigar shape.
Place seam side down in a skillet lined with the grape leaves.
Pour olive oil sauce mixture and water over the dolmas, and weigh down with a plate. (Heat the water in the microwave for 1-2 minutes. It does not have to be boiling just hot.)
Cover and cook on low to medium heat for about 50 minutes. Do not boil them. You want a low simmer.
Allow dolmas to cool in the pan.
Transfer to a serving platter and refrigerate for about 2 hours before serving.

Notes

Cooked rice notes: The dry rice to cooked is 1:3 ratio so use .5 cups dry to yield 1.5 of cooked. Always use double the amount of water to rice when cooking.
I prefer to use cooked versus uncooked rice in this recipe. I get a very good texture and consistent results.

Ground Beef version:
Cook ½ pound ground beef on medium-high heat until brown. Add 1 tbsp tomato paste and salt and pepper to taste.
Exchange 1 cup of rice for the ground beef in the filling.

Fresh Herbs:
You can switch to other fresh herbs to your liking. Fresh leaves are the best for this recipe so avoid dried herbs. A few suggestions for other fresh herbs would be thyme, basil, cilantro, fresh dill or chives.

How long can I store the cooked dolmas?

You can store them refrigerated in a sealed container for 3-4 days for the best quality.

Can I freeze dolmas?

Yes, once they are cooked and cooled you can place them in airtight containers and freeze them for 1-2 months. Thaw them completely in the refrigerator.

How do I store the leftover grape leaves that I do not use?

The best way to preserve any remaining leaves is to freeze them in airtight freezer bags. When stored like this they will maintain a good quality for 1-2 months. Once thawed, keep them refrigerated and use them within 3-4 days.

Where can I find grape leaves?

Most international or Middle Eastern markets will carry the grape leaves in a jar or they can be found on Amazon.

Can I make dolmas with cabbage leaves?

Yes, but you will need to use very thin outer leaves and you will need to blanch them before rolling. Drop them in some boiling water for 1-2 minutes until soft then cool them in an ice water bath. If you don't blanch the leave they will be stiff and they will crack when you are trying to make your cabbage rolls dolmas.

Nutrition