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Introduction
Dolmas, or stuffed vine leaves, have graced Mediterranean tables for centuries, with roots tracing back to the cuisine of ancient Greece and the Ottoman Empire. These little parcels of flavor were traditionally prepared as a way to preserve grape leaves after the harvest, transforming them into a delicious delicacy. In Greek mythology, it's said that dolmas were a favorite food of the gods on Mount Olympus. Today, they remain a beloved appetizer or meze across the Mediterranean, often served at festive gatherings and family meals. Our healthy version pays homage to this rich culinary heritage while incorporating a modern focus on nutritious ingredients and lighter preparation methods.
Ingredients
• 40 vine leaves, jarred or fresh, rinsed and drained
• 2 cups long-grain white rice, rinsed and drained
• 1/2 cup extra-virgin olive oil
• 1 large onion, finely chopped
• 1/4 cup fresh dill, finely chopped
• 1/4 cup fresh mint leaves, finely chopped
• 1/4 cup fresh parsley, finely chopped
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups vegetable or chicken broth
• 1/4 cup pine nuts, lightly toasted (optional)
• Greek yogurt for serving (optional)
Step 1:
If using fresh vine leaves, blanch them in boiling water for 30 seconds, then transfer to ice water. Drain and pat dry. If using jarred leaves, rinse and drain.
Step 2:
In a large skillet, heat 1/4 cup of olive oil over medium heat. Add chopped onion and sauté for 5-7 minutes until translucent.
Step 3:
Add rinsed rice to the skillet and stir to coat with oil. Cook for 2-3 minutes until slightly toasted.
Step 4:
Transfer the rice mixture to a large bowl. Add chopped dill, mint, parsley, lemon juice, lemon zest, salt, pepper, and pine nuts (if using). Mix well.
Step 5:
To assemble dolmas, place a vine leaf smooth side down. Put about 1 tablespoon of the rice mixture near the stem end. Fold the sides over and roll tightly from the stem end. Repeat with remaining leaves and filling.
Step 6:
Line the bottom of a large, heavy-bottomed pot with any torn or unused vine leaves. Arrange the dolmas seam-side down in tight, concentric circles.
Step 7:
Pour the remaining 1/4 cup of olive oil and 2 cups of broth over the dolmas. Place a heat-proof plate on top to weigh them down.
Step 8:
Bring to a boil, then reduce heat to low. Cover and simmer for 45-50 minutes, or until the rice is tender and the leaves are soft.
Step 9:
Remove from heat and let cool in the pot for 15-20 minutes before serving.
Q: Can I make dolmas ahead of time?
A: Yes, dolmas can be made 1-2 days in advance and stored in the refrigerator. They often taste better the next day as flavors meld.
Q: Are dolmas served hot or cold?
A: Dolmas can be served warm, at room temperature, or cold, depending on personal preference and tradition.
Q: Can I freeze stuffed vine leaves?
A: Yes, you can freeze uncooked dolmas for up to 3 months. Thaw in the refrigerator before cooking as per the recipe instructions.
• If using fresh vine leaves, blanch them in boiling water for 30 seconds, then immediately transfer to ice water. Drain and pat dry before using.
• For a vegan version, ensure the vine leaves are not packed in brine containing animal products and use vegetable broth.
• Short-grain rice can be substituted for long-grain, but may result in a stickier texture.
• Fresh herbs are crucial for the best flavor, but dried can be used in a pinch. Use 1 tablespoon dried for every 1/4 cup fresh.
• Pine nuts can be replaced with chopped walnuts or almonds for a different texture and flavor profile.
• This recipe contains gluten-free and dairy-free ingredients, but check all packaged items to ensure they meet dietary requirements.
Serve dolmas warm or at room temperature. Optionally, accompany with a dollop of Greek yogurt for dipping.
Store cooled dolmas in an airtight container in the refrigerator for up to 4 days. Reheat gently in a steamer or microwave.
Prepare the filling while the vine leaves are cooling if using fresh leaves. Roll the dolmas in batches to maintain a consistent size and shape.
- Don't overstuff the vine leaves; the rice will expand during cooking.
- Roll the dolmas tightly to prevent them from unraveling during cooking.
- If the pot starts to dry out during cooking, add a small amount of hot water or broth.
For a non-vegetarian version, add 1/2 pound of ground lamb or beef to the filling. For a vegan option, omit the yogurt or use a plant-based alternative.
Pair with a crisp white wine like Assyrtiko or a light red like Pinot Noir. Serve alongside tzatziki or hummus for dipping.
Best in late spring through summer when fresh herbs are abundant, but can be made year-round with jarred vine leaves.
This recipe contains pine nuts (tree nuts). Check vine leaf packaging for potential allergens. Yogurt (dairy) is optional.
