Dolmas (Stuffed Grape Leaves)
A simple and delicious recipe for stuffed grape leaves, perfect as an appetizer, snack, or side dish.
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Instructions
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Rinse and dry grape leaves, then remove their stems and set aside.
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Heat olive oil in a large saucepan, then sauté onion, garlic, parsley, and basil for 6 minutes until soft.
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Add rice and pine nuts, sauté for 3-4 minutes more.
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Stir in 4 cups of vegetable broth, bring to a low boil, then simmer for 10-15 minutes until the rice is cooked.
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Mix in 1/3 cup of lemon juice and cook for 2-3 minutes until the liquid is absorbed, then remove from heat.
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Place a grape leaf shiny-side down, add 1-2 tablespoons of filling, fold in the sides, and roll tightly.
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Arrange the finished dolmas seam-side down and tightly packed in a large saucepan.
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Drizzle the dolmas with 1-2 tablespoons of olive oil and the remaining lemon juice.
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Pour the remaining 4 cups of vegetable broth over the dolmas to cover.
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Cover and simmer over medium-low heat for 1 hour, adding water as needed to keep the leaves covered.
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Remove from heat, uncover, and let cool in the liquid for 20-30 minutes.
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Transfer dolmas to a serving dish, drizzle with additional olive oil and lemon juice, and serve.