Description
Stuffed Grape Leaves, or Dolma, are a cherished Mediterranean dish that brings together tender grape leaves and a fragrant rice filling infused with fresh herbs and spices. Each bite is a delightful experience of flavors and textures, making them an ideal choice for appetizers or main courses during family gatherings or special occasions. These little parcels are not only nourishing but also steeped in tradition, offering an opportunity to connect with loved ones over a shared love for delicious food. Whether served warm or at room temperature, stuffed grape leaves are sure to impress your guests and spark lively conversations at your table.
Ingredients
Scale
- 1 jar (16 oz) grape leaves
- 1 cup uncooked long-grain rice (such as basmati)
- 1 medium onion, finely chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh mint, chopped
- Juice of 1 lemon
- 3 tablespoons olive oil
- 2 cups vegetable broth or water
- Salt and pepper to taste
Instructions
- Prepare the filling: In a skillet over medium heat, warm olive oil. Sauté onions until translucent. Stir in rice, dill, mint, salt, and pepper. Add half a cup of broth; cook until absorbed.
- Prepare grape leaves: Rinse jarred leaves to remove brine or blanch fresh leaves in boiling water for two minutes.
- Roll the dolmas: Lay a leaf vein-side up and add one tablespoon of filling at the base. Roll tightly from base to tip while folding in sides.
- Arrange in pot: Place rolled dolmas seam-side down in a large pot; layer them tightly.
- Add liquid: Pour broth until dolmas are nearly covered; drizzle with olive oil and lemon juice.
- Cook: Cover tightly and simmer on low for about one hour until rice is cooked through.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 3 stuffed grape leaves (120g)
- Calories: 220
- Sugar: 1g
- Sodium: 380mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg