Print

Lemony Rice-Stuffed Grape Leaves (Easy Dolmades)

Close-up of several perfectly rolled lemony rice-stuffed grape leaves stacked on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make bright, zesty stuffed grape leaves using this straightforward recipe for rice-filled vine leaves. This method focuses on achieving a strong lemon flavor perfect for a Mediterranean appetizer.

Ingredients

Scale
  • 1 jar (16 ounces) preserved grape leaves, rinsed and drained
  • 1 cup short-grain white rice, uncooked
  • 1/2 cup fresh lemon juice
  • 1/4 cup olive oil, plus more for drizzling
  • 1 large yellow onion, finely chopped
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
  • 1 teaspoon dried dill
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups vegetable broth
  • 1 large lemon, thinly sliced

Instructions

  1. Prepare the rice filling: In a medium bowl, combine the uncooked rice, chopped onion, parsley, mint, dill, salt, and pepper.
  2. Add the lemon juice and 1/4 cup of olive oil to the rice mixture. Mix everything well until the rice is evenly coated.
  3. Prepare the grape leaves: Lay a grape leaf flat on a clean surface, shiny side down. If the leaves are very large, you may cut them in half.
  4. Place about 1 teaspoon of the rice mixture near the stem end of the leaf.
  5. Fold the sides of the leaf inward over the filling.
  6. Roll the leaf tightly from the stem end toward the tip, creating a small, compact cylinder. Repeat with all the leaves.
  7. Arrange the rolled dolmades snugly in a large, heavy-bottomed pot or Dutch oven. You can layer them in rows.
  8. Place the thin lemon slices over the top layer of the stuffed leaves.
  9. Pour the vegetable broth over the leaves. The liquid should almost cover them. If needed, place a heat-proof plate directly on top of the rolls to keep them submerged during cooking.
  10. Drizzle the remaining olive oil over the top.
  11. Bring the liquid to a boil over medium-high heat. Once boiling, immediately reduce the heat to low, cover the pot tightly, and simmer for 50 to 60 minutes, or until the rice is tender and all the liquid is absorbed.
  12. Remove the pot from the heat and let the dolmades rest, covered, for at least 15 minutes before serving.
  13. Serve warm or at room temperature with extra lemon wedges.

Notes

  • For the best flavor, use high-quality preserved grape leaves. Rinsing them removes excess brine.
  • If you prefer a tangier flavor, increase the lemon juice in the filling by one tablespoon.
  • When rolling, keep the rolls tight; loose rolls tend to fall apart during cooking.

Nutrition

Find it online: https://pureplatepath.com/lemony-rice-stuffed-grape-leaves-recipe/