Dolmades — Stuffed Grape Leaves
Experience the taste of Greece with these delicate, herb-infused stuffed grape leaves. A perfect balance of flavors and textures in every bite.
Dolmades — Stuffed Grape Leaves
Experience the taste of Greece with these delicate, herb-infused stuffed grape leaves. A perfect balance of flavors and textures in every bite.
Key move
Rinse or briefly blanch brined grape leaves if they taste harsh, roll them snugly so the rice cannot escape, and cook them under a plate or light weight so they steam in lemony liquid instead of bursting open.
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Leagues
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The Setup
- Large Pot
- Medium Pan
- Plate
The Mise en Place
5 of 10Your prep station before cooking begins
The Aromatics (0/1)
The Spice Blend (0/2)
The Pantry (0/3)
Grape leaves are too tough to roll.
Blanch them for a longer period or use jarred leaves.
Filling is too dry.
Add a little more water or lemon juice to the rice mixture.
Chef's Notes
Rinse canned grape leaves thoroughly to remove excess brine before stuffing.
Pack filling snugly but not too tightly to prevent leaves from bursting during cooking.
Dolmades can be assembled a day ahead and refrigerated. Cook just before serving.
Serve warm or at room temperature with a dollop of plain yogurt or a lemon wedge.
The Method
PREPARE
Prep aheadIf using jarred grape leaves (50 leaves), rinse them thoroughly. If using fresh leaves, blanch them in boiling water (1 cup) for 2 minutes to soften.
Leaves are pliable and easy to handle
SAUTE
In a large pan, heat olive oil (¼ cups) over medium heat. Add the chopped onion (½ cups) and sauté until translucent.
Onions are soft and slightly golden
ADD
Add the rice, mint, dill, salt (1 tsp), and pepper to the pan. Stir well to combine.
Rice, herbs, and spices are evenly distributed in the pan
POUR
Time-sensitivePour in the lemon juice (¼ cups) and water (1 cup). Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes, or until the rice is tender and the liquid is absorbed.
Scorch risk: Reductions can go from perfect to burnt fast. Keep an eye on the bottom and stir if needed.
Rice is fluffy and has absorbed all the liquid
REMOVE
Remove from heat and let the rice mixture cool slightly.
Rice mixture has cooled enough to handle
PLACE
Lay a grape leaf flat on a clean surface, vein-side up. Place a small spoonful of the rice mixture in the center of the leaf.
A grape leaf is prepared with a portion of the rice filling
FOLD
Fold the sides of the leaf inward, then roll tightly from the bottom up, like a cigar.
Dolma is tightly rolled and secure
REPEAT
Repeat with the remaining leaves and rice mixture.
All grape leaves have been filled and rolled
ARRANGE
Arrange the dolmades in a single layer in a pot. Pour 1/2 cup of water (1 cup) over them. Place a plate over the dolmades to keep them submerged during cooking.
Dolmades are arranged in the pot, covered with water and a plate
SIMMER
Time-sensitiveSimmer over low heat for 30 minutes, or until the grape leaves (50 leaves) are tender.
Grape leaves are tender and slightly translucent
LET REST
Let the dolmades cool slightly before serving. Serve at room temperature or chilled, garnished with lemon wedges and fresh herbs.
Dolmades have cooled sufficiently for serving
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