Print

Flavorful Stuffed Grape Leaves Dolmas Recipe Easy Herb Pine Nut Filling

stuffed grape leaves dolmas - featured image
Print Recipe

A comforting and flavorful Mediterranean dish featuring grape leaves stuffed with a herby pine nut and rice filling, simmered in lemony broth for tender, savory dolmas.

Ingredients

Scale
  • Grape leaves: fresh or jarred (rinsed and drained)
  • 1 cup long-grain rice (about 190g), rinsed well
  • 1/4 cup pine nuts (about 35g), lightly toasted
  • 1 cup parsley, finely chopped
  • 1/2 cup dill, finely chopped
  • 1/4 cup mint, finely chopped
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1/4 cup (60ml) freshly squeezed lemon juice
  • 1/3 cup (80ml) olive oil, plus extra for drizzling
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • Salt and freshly ground black pepper, to taste
  • 1 1/2 cups (360ml) vegetable or chicken broth (can substitute water)

Instructions

  1. Prepare the filling: In a large mixing bowl, combine rinsed rice, toasted pine nuts, finely diced onion, minced garlic, and chopped herbs (parsley, dill, and mint). Stir in cinnamon, allspice, salt, and pepper.
  2. Add olive oil and lemon juice: Pour in olive oil and fresh lemon juice. Mix thoroughly until the rice looks glossy and well coated.
  3. Prepare the grape leaves: If using jarred leaves, rinse under cold water to remove excess brine and pat dry. Lay one leaf shiny side down on a flat surface. Trim the stem if long or tough.
  4. Stuff and roll: Place about 1 tablespoon (15g) of filling near the stem end of the leaf. Fold in the sides gently, then roll up tightly like a small cigar. Avoid overfilling to prevent splitting.
  5. Layer in the pot: Line the bottom of a saucepan with a few grape leaves to prevent sticking. Arrange rolled dolmas seam side down snugly in layers, packing close but not crushed.
  6. Add broth and simmer: Pour broth and an extra drizzle of olive oil over dolmas. Place a heatproof plate on top to keep them submerged. Cover and simmer gently over medium-low heat for about 45 minutes until rice is tender and leaves are soft.
  7. Cool and serve: Remove from heat and let dolmas cool in the pot for 10-15 minutes before serving to allow flavors to meld and dolmas to set.

Notes

Keep a damp towel over unused grape leaves to keep them pliable. Toast pine nuts carefully over medium heat to avoid burning. Simmer dolmas gently to prevent splitting. Leftovers taste better the next day and reheat gently with broth on stovetop to maintain moisture. Fresh grape leaves can be blanched briefly before use. Rolling snugly but not too tight helps prevent unrolling during cooking.

Nutrition

Keywords: stuffed grape leaves, dolmas, pine nuts, herb filling, Mediterranean recipe, vegan, gluten-free, appetizer

Find it online: https://magnetmeal.com/flavorful-stuffed-grape-leaves-dolmas-recipe-easy-herb-pine-nut-filling/