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Classic Stuffed Grape Leaves (Dolmades)
Traditional dish · Greek
Tender grape leaves stuffed with a flavorful mixture of rice, fresh herbs, and ground meat, simmered in a lemon-infused broth. A quintessential Mediterranean appetizer.
Ingredients
- Fresh grape leaves50-60
- Ground lamb or beef1 lb
- Short-grain rice1 cup
- Onion, finely chopped1 medium
- Fresh parsley, chopped1/2 cup
- Fresh mint, chopped1/4 cup
- Fresh dill, chopped1/4 cup
- Olive oil1/2 cup
- Lemon juice1/4 cup
- Vegetable broth2 cups
- Saltto taste
- Black pepperto taste
Steps
- 1
Rinse and blanch grape leaves in boiling water for 1-2 minutes until pliable. Drain and set aside.
- 2
In a bowl, combine ground meat, rice, chopped onion, parsley, mint, dill, 1/4 cup olive oil, salt, and pepper. Mix well.
- 3
Place a grape leaf shiny side down, with the stem end towards you. Spoon about 1-2 tablespoons of filling near the stem end.
- 4
Fold the sides of the leaf over the filling, then roll tightly from the stem end towards the tip.
- 5
Line the bottom of a heavy-bottomed pot with some extra grape leaves or stems to prevent sticking.
- 6
Arrange the stuffed grape leaves snugly in layers in the pot, seam-side down.
- 7
In a separate bowl, whisk together vegetable broth, remaining 1/4 cup olive oil, and lemon juice. Pour over the dolmades.
- 8
Place a heatproof plate directly on top of the dolmades to keep them submerged. Cover the pot with a lid.
- 9
Simmer over low heat for 45-60 minutes, or until the rice is cooked and the leaves are tender.
- 10
Let cool slightly before serving. Serve warm or at room temperature.
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