Snack · 60 min · greek

Dolmades (Stuffed Grape Leaves)

A Greek snack built around brined grape leaves and short-grain rice — on the table in 60 minutes.

✓ USDA-verified nutrition data

Ingredients

• 60 Brined grape leaves
• 1.5 cups Short-grain rice
• 1 large Yellow onion
• 1/3 cup Pine nuts
• 1/3 cup Fresh dill
• 1/4 cup Fresh mint
• 1/3 cup Lemon juice
• 1/2 cup Extra-virgin olive oil
• 2 tsp Salt
• 1 tsp Black pepper

Steps

1. Rinse the grape leaves under cold water and simmer 2 minutes to soften; pat dry and lay them veiny-side up. The dull, veined side faces the filling so the smooth side faces out.
2. Sizzle the onion in half the olive oil until glassy, toast the rice and pine nuts for 2 minutes until the rice smells nutty, then stir in the herbs, salt, and pepper. The rice cooks in the pot later — it goes in raw and thirsty, which is correct.
3. Place a tablespoon of filling near the stem end of each leaf, fold the sides in, and roll snugly like a tiny cigar — tight enough to hold, loose enough to leave the rice room to swell.
4. Line a heavy pot with torn or broken leaves (they are sacrificial armor against scorching), pack the rolls seam-down in tight rows, and weigh them with a plate so they do not unroll.
5. Pour in water to barely cover, drizzle the remaining oil and lemon juice, cover, and simmer low for 45 minutes. Rest 10 minutes in the pot, then serve warm or at room temperature with lemon wedges — never straight from the fridge.

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