Dolmas Greek Stuffed Grape Leaves
Yield
50 servingsPrep
30 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
long grain rice
white |
|
| 1 | cup |
olive oil
|
|
| 1 | cup |
yellow onion
finely chopped |
|
| 3 | each |
scallions, spring or green onions
with green tops, |
|
| ¼ | cup |
parsley leaves
minced fresh |
|
| 2 | tablespoons |
mint leaves
minced fresh |
|
| ½ | cup |
pine nuts
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| ½ | teaspoon |
allspice
ground |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| 16 | ounces |
grape leaves
from jar |
* |
| ¾ | cup |
lemon juice
freshly squeezed |
|
| 1 | cup |
chicken broth
homemade |
|
| 1 | x |
chicken broth
canned,or water, heated |
*
|
| 1 | x |
lemon juice
freshly squeezed |
*
|
| 1 | x |
lemon zest
for garnish grated or |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
long grain rice
white |
|
| 237 | ml |
olive oil
|
|
| 237 | ml |
yellow onion
finely chopped |
|
| 3 | each |
scallions, spring or green onions
with green tops, |
|
| 59 | ml |
parsley leaves
minced fresh |
|
| 3E+1 | ml |
mint leaves
minced fresh |
|
| 118 | ml |
pine nuts
|
|
| 5 | ml |
cinnamon
ground |
|
| 2.5 | ml |
allspice
ground |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 462.4 | ml/g |
grape leaves
from jar |
* |
| 177 | ml |
lemon juice
freshly squeezed |
|
| 237 | ml |
chicken broth
homemade |
|
| 1 | x |
chicken broth
canned,or water, heated |
*
|
| 1 | x |
lemon juice
freshly squeezed |
*
|
| 1 | x |
lemon zest
for garnish grated or |
*
|
Directions
Wash and drain rice.
Heat 3 tablespoon of the olive oil in a skillet over medium-high heat.
Add the yellow onion and sauté until soft but not brown, about 5 minutes.
Transfer to a mixing bowl and add the drained rice, ½ cup of the remaining olive oil, green onions, parsley, pine nuts, cinnamon, allspice, salt, and pepper.
Set aside.
Rinse the grape leaves under running cold water to removes as much brine as possible, pat dry, and stack on a plate.
Place 1 leaf at a time, shiny side down, on a flat work surface.
Cut off and discard the tough stem end.
Spoon about 1 tablespoon of the rice mixture in the center near the base of the leaf.
Fold the stem end over to cover the filling, fold both side inward lengthwise and then tightly roll leaf toward pointed tip end to form a compact packet.
Repeat with the remaining leaves and filling.
Pour about 2 tablespoon of the remaining olive oil in the bottom of a large pot and strew with a layer of parsley stems to prevent grape leaves from sticking.
Arrange the stuffed leaves, seam side down and almost touching, on top of the parsley, making as many layers as necessary.
Drizzle the remaining 5 tablespoon olive oil, the lemon juice, and ½ cup stock, broth, or water over the leaves.
Top with a heat-resistant plate and weight with a heavy can to keep leaves from unwinding during cooking.
Cover the pot, bring to a gentle boil, reduce the heat to low, and cook until rice is tender, about 1 hour.
During cooking, add a little heated liquid as needed to keep dolmas moist.
Remove from the heat and cool in the pot.
Sprinkle with lemon juice to taste, garnish with lemon zest, and serve at room temperature.
