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Dolmathes (Stuffed Grape Leaves)

Dolmathes (Stuffed Grape Leaves) created by Dr. Jenny

These are great as an appetizer as well as a main course. If you're going to go to the trouble of making them - why not double the batch and really have some fun?

Ready In:
2hrs 15mins
Serves:
Yields:
Units:

ingredients

directions

  • Saute onions in ½ cup olive oil until translucent.
  • Wash and drain rice well and add to onion along with 1 cup of water.
  • Cook for 10 minutes.
  • Add herbs, pine nuts, currants and salt and white pepper to taste.
  • Set aside to cool.
  • Prep leaves by rinsing well under running water and blanch in boiling water for 2-3 minutes.
  • Cut off any tough stems by cutting a V around the stem, and discarding stem.
  • Place 1 leaf on flat surface, shiny side down, add 1 teaspoon of filling and roll LOOSELY (as for a tiny eggroll, tucking in sides first and then rolling up), as rice will expand during cooking.
  • Place seam side down on bottom of large saucepan which has been covered with a layer of thicker grape leaves (rejects from your jar – they may be very thick, therefore, not tender or torn and not suitable for being used as a wrapper- these protect the dolmathes from scorching).
  • Repeat each grape leaf in same manner until all are used, packing them in tight- one next to the other- seam side down.
  • Add 1 1/2- 2 cups water, dash salt, 3/4 cup olive oil and the juice of 1 lemon (enough liquid to just cover the dolmathes).
  • Cover with a heavy plate to keep dolmathes immersed in liquid, and simmer for 45 minutes, or until rice is cooked.
  • Serve cold or at room temperature as a'meze'.
  • Nice served with a squeeze of lemon and/or a dollop of greek yogurt on top.
  • For Vegan option omit the yogurt.
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RECIPE MADE WITH LOVE BY

@evelynathens
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@evelynathens
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"These are great as an appetizer as well as a main course. If you're going to go to the trouble of making them - why not double the batch and really have some fun?"
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  1. Dr. Jenny
    Dolmathes (Stuffed Grape Leaves) Created by Dr. Jenny
    Reply
  2. Dr. Jenny
    We had fun making these last night. Like other reviewers, we used more than 1 tsp of filling per grape leaf; more like a tablespoon. Didn't change any of the ingredients or proportions. We thought maybe the grape leaves could use a little seasoning, but overall they were good. We served with Recipe #5836096 for February 2013 Sun and Spice event.
    Reply
  3. Rita1652
    Dolmathes (Stuffed Grape Leaves) Created by Rita1652
    Reply
  4. Rita1652
    Made again for New Years eve 2011. Made with brown rice and used frozen herbs from my summer crop. Raisins in place of the currants. Love this.<br/>My first review.<br/>YUM! My 1 pound jar had 45 grape leaves and I found myself unrolling leaves to add more then a teaspoon of filling more like 2. Loved the fresh dill and mint. I toasted the pine nuts before adding to the rice mixture. I used raisins in place of the currants. Time consuming but well worth it. Served with feta and fresh lemon. Thanks.
    Reply
  5. Rita1652
    Made again for New Years eve 2011. Made with brown rice and used frozen herbs from my summer crop. Raisins in place of the currants. Love this.<br/>My first review.<br/>YUM! My 1 pound jar had 45 grape leaves and I found myself unrolling leaves to add more then a teaspoon of filling more like 2. Loved the fresh dill and mint. I toasted the pine nuts before adding to the rice mixture. I used raisins in place of the currants. Time consuming but well worth it. Served with feta and fresh lemon. Thanks.
    Reply
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