Greek Style Stuffed Grape Leaves (Dolmades)
Flavorful rice and herb mixture wrapped in tender grape leaves, steamed to perfection. Uses sunflower seed oil to enrich flavor.
Ingredients
- 50 Grape Leaves
- 1 cup Arborio Rice
- 1/2 medium Onion
- 1/4 cup Fresh Dill
- 1/4 cup Fresh Mint
- 1/4 cup Lemon Juice
- 1/4 cup Sunflower Seed Oil
- 2 cups Water
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Prepare the grape leaves: Place the 50 grape leaves in a large pot and cover with water. Bring to a rolling boil over high heat, then immediately drain the leaves. This process is called blanching and takes about 2 minutes. Set the blanched leaves aside.
- 2Start the filling: Heat the 1/4 cup sunflower seed oil in a 25.4 cm skillet over medium heat (162.8°C / 163°C). Add the 1/2 medium onion, chopped finely, and cook until it is soft and translucent, about 5-7 minutes. Do not let it brown.
- 3Cook the rice and herbs: Add the 1 cup Arborio rice to the skillet with the softened onion. Stir constantly and cook for 1 minute until the edges of the rice grains look slightly transparent. Stir in the 1/4 cup fresh dill, 1/4 cup fresh mint, 1/4 cup lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix everything well.
- 4Assemble the dolmades: Lay one grape leaf flat on a clean surface with the shiny side down and the veins facing up. Place about 1 tablespoon of the rice mixture in the center of the leaf. Fold the left and right sides of the grape leaf inward over the filling. Then, starting from the bottom edge closest to you, roll the leaf up tightly towards the top edge to form a small package.
- 5Prepare the pot: Line the bottom of a large, heavy-bottomed pot with a few of the leftover grape leaves. This prevents the dolmades from sticking.
- 6Arrange and cook: Carefully place the rolled dolmades seam-side down in the pot, packing them snugly next to each other in layers. Once all the dolmades are in the pot, pour the 2 cups of water over them. Place a heatproof plate directly on top of the dolmades to keep them submerged in the liquid.
- 7Simmer until done: Cover the pot and bring the water to a boil over high heat. Once boiling, reduce the heat to low, so the liquid is gently simmering. Let the dolmades cook for 40-45 minutes, or until the rice inside is tender and fully cooked. The liquid should be mostly absorbed.
Substitutions
Pine Nuts → Sunflower Seed Oil
Sunflower Seed Oil will give the dish a richer mouthfeel.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
Keep a label checklist handy when you cook
Get the free 7-rule checklist for reading packaged-ingredient labels, then one practical allergy-aware tip each week. Confirm by email; no Safe Plated account needed.
One practical tip each week. Unsubscribe anytime. See our privacy policy.
More greek recipes to explore
Different recipes may contain different allergens. Review each ingredient list for your household.
Related Guides
Cooking with a packaged ingredient?
Paste the current ingredient list and see the exact allergen terms the checker recognises. Always verify the package in front of you.
Keep reading this recipe
Open this recipe in the appSign in to continue with this recipe. No meal plan generation needed.
Want a full week of recipes like this?
Get a personalized 7-day meal plan customized for your family's specific allergens. Every recipe is cross-checked by an independent AI.
Build my free 7-day planNo credit card required.