MediterraneanAppetizer

Stuffed Grape Leaves (Dolmas)

Prep
45 minutes
Cook
1 hour
Total
1 hour 45 minutes
Serves
60 grape leaves
Jump to recipe

Ingredients

Units
  • 1 (16 oz) jar grape leaves in brine (about 60-70 leaves)
  • 1 1/2 cups short grain rice, soaked in water for 15 minutes then drained
  • Extra virgin olive oil
  • 1 large yellow onion, finely chopped
  • 12 oz lean ground beef
  • Kosher salt
  • Black pepper
  • 1 tsp allspice
  • 1/2 tsp cumin
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup fresh dill, chopped
  • 1/2 cup fresh mint, chopped
  • 1-2 tomatoes, sliced into rounds
  • 4 cups low-sodium chicken broth or water
  • Juice of 2 lemons

Instructions

  1. 1

    Remove grape leaves from the jar and discard the brine. Rinse the grape leaves well and place them in a colander to drain.

  2. 2

    Soak the rice in plenty of water for 15-20 minutes until you can break a grain easily. Drain well.

  3. 3

    Heat 1 tbsp olive oil in a large skillet. Add onions and cook for about 2 minutes until translucent. Add the ground beef and cook until fully browned, tossing occasionally. Drain any excess fat.

  4. 4

    Season the meat with kosher salt, pepper, allspice, and cumin. Toss to combine. Remove from heat and set aside to cool.

  5. 5

    In a mixing bowl, combine the cooled meat, drained rice, and fresh herbs. Season lightly with kosher salt. Add a generous drizzle of olive oil and mix until well incorporated.

  6. 6

    Lightly brush the bottom of a heavy cooking pot with olive oil. Arrange a few grape leaves in the bottom (use imperfect leaves, making 2-3 layers to protect the stuffed leaves from scorching). Top with sliced tomatoes.

  7. 7

    To stuff the grape leaves, work one leaf at a time. Place one leaf on a cutting board with the textured/rough side facing you. Remove the stem. Place 1 heaping teaspoon of filling in the center, fold the sides over the filling, and roll tightly like a cigar. Repeat with remaining leaves.

  8. 8

    Neatly arrange the stuffed grape leaves seam-side down in rows in the prepared pot, covering the circumference. Place a small inverted plate on top.

  9. 9

    Boil the broth or water and pour over the grape leaves until they are somewhat covered (about 4 cups liquid).

  10. 10

    Cover the pot with a lid and cook over medium heat for 30 minutes until the liquid has been absorbed.

  11. 11

    Uncover and remove the plate, then pour the juice of 2 lemons over the grape leaves. Cover again with the lid and cook on low heat for 30-45 more minutes until fully cooked.

  12. 12

    Remove from heat and allow to rest uncovered for 20-30 minutes before serving.

  13. 13

    Drizzle with olive oil and transfer to a serving platter. Serve with tzatziki sauce, plain yogurt, and lemon wedges.