Stuffed Vine Leaves (Dolmas)
These tender, herb-infused vine leaves are a classic Mediterranean delight, packed with a savory mixture of rice and fresh aromatics.
Ingredients
- •30-40 preserved vine leaves, rinsed
- •1 cup short-grain white rice, rinsed
- •1/2 cup fresh parsley, finely chopped
- •1/4 cup fresh mint, finely chopped
- •1 small yellow onion, finely grated
- •1/4 cup extra virgin olive oil
- •3 tablespoons lemon juice
- •1 teaspoon salt
- •1/2 teaspoon black pepper
- •1/2 teaspoon ground cinnamon
- •1 1/2 cups vegetable broth
Instructions
- 1
In a medium bowl, combine the rinsed rice, parsley, mint, grated onion, 2 tablespoons of olive oil, salt, pepper, and cinnamon, mixing well.
- 2
Lay a vine leaf flat on a work surface, vein-side up, and place a teaspoon of the rice mixture near the stem end.
- 3
Fold the stem end over the filling, fold in the sides, and roll tightly into a small cylinder.
- 4
Arrange the stuffed leaves seam-side down in a tight circular pattern in a wide, heavy-bottomed pot.
- 5
Drizzle the remaining olive oil and lemon juice over the rolls, then pour the vegetable broth over them until they are just covered.
- 6
Place a heavy heat-proof plate on top of the leaves to keep them submerged and prevent them from unrolling during cooking.
- 7
Bring the liquid to a gentle boil, then reduce heat to low, cover the pot, and simmer for 30 to 40 minutes until the rice is tender and the liquid is absorbed.
- 8
Remove from heat and let the rolls cool in the pot before serving at room temperature or chilled.
💡 Chef tips
- If using jarred vine leaves, soak them in warm water for 10 minutes to remove excess brine before rolling.
- For a deeper flavor, you can add a handful of dried currants or toasted pine nuts to the rice mixture.
- These keep perfectly in the refrigerator for up to 3 days and actually taste better the next day as the flavors meld.
✅ How it should turn out
The vine leaves should be tender and glossy, with a fragrant, lemony aroma and a perfectly balanced, savory-sweet rice filling.