Quick Vegetarian Dolmas with Mint and Lemon
70% authentic · Mediterranean-inspired
A simplified vegetarian version of dolmas, using jarred grape leaves and a quick rice and herb filling, brightened with lemon and mint. Perfect for a lighter, faster meal.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Jarred grape leaves1 (16 oz) jar
- Short-grain rice1 cup
- Onion, finely chopped1/2 medium
- Fresh parsley, chopped1/4 cup
- Fresh mint, chopped2 tablespoons
- Olive oil1/4 cup
- Lemon juice3 tablespoons
- Water or vegetable broth1.5 cups
- Saltto taste
- Black pepperto taste
Steps
- 1
Drain and rinse jarred grape leaves. Gently separate them.
- 2
Cook rice according to package directions. Let cool slightly.
- 3
In a bowl, combine cooked rice, chopped onion, parsley, mint, 2 tablespoons olive oil, salt, and pepper. Mix well.
- 4
Place a grape leaf shiny side down. Spoon about 1 tablespoon of filling near the stem end.
- 5
Fold the sides over the filling, then roll tightly from the stem end.
- 6
Arrange the stuffed grape leaves snugly in a pot, seam-side down.
- 7
In a small bowl, whisk together water/broth, remaining 2 tablespoons olive oil, and lemon juice. Pour over the dolmas.
- 8
Place a heatproof plate on top. Cover and simmer over low heat for 25-30 minutes, or until rice is tender and flavors meld.
- 9
Let cool slightly. Serve warm or chilled.
