Stuffed Vine Leaves (Dolmas)
These tender, herb-infused vine leaves are a Mediterranean classic, perfect as a refreshing appetizer or a flavorful side dish.
Ingredients
- •1 jar (16 oz) vine leaves in brine
- •1 cup short-grain white rice, rinsed
- •1/2 cup finely chopped fresh parsley
- •1/4 cup finely chopped fresh mint
- •1 small yellow onion, finely grated
- •1/4 cup extra virgin olive oil
- •3 tablespoons lemon juice
- •1 teaspoon salt
- •1/2 teaspoon ground black pepper
- •1 1/2 cups vegetable broth
Instructions
- 1
Rinse the vine leaves thoroughly under cold water to remove excess brine and pat them dry.
- 2
In a medium bowl, combine the rinsed rice, parsley, mint, grated onion, 2 tablespoons of olive oil, salt, and pepper.
- 3
Place a vine leaf flat on a work surface, vein side up, and place about one teaspoon of the rice mixture near the stem end.
- 4
Fold the sides of the leaf inward and roll tightly from the stem end to the tip to create a compact cylinder.
- 5
Arrange the rolls seam-side down in a tight layer at the bottom of a heavy-bottomed pot.
- 6
Drizzle the remaining olive oil and lemon juice over the rolls, then pour the vegetable broth over them until they are just covered.
- 7
Place a heat-proof plate on top of the rolls to keep them submerged, cover the pot, and simmer over low heat for 30 minutes until the rice is tender.
- 8
Remove from heat and let them cool in the liquid before serving.
💡 Chef tips
- If your leaves are large, cut them in half to ensure uniform, bite-sized rolls.
- These taste even better the next day after the flavors have melded in the refrigerator.
- Serve chilled or at room temperature with a dollop of non-dairy yogurt or a squeeze of fresh lemon.
✅ How it should turn out
The finished vine leaves should be tender and glossy, with a bright, lemony aroma and a savory, herb-forward filling that is perfectly cooked.