Stuffed Grape Leaves (Vegetarian)
Submitted by sissie
Vegetarian stuffed grape leaves (dolmades) with rice, pine nuts, raisins, tomato, and cinnamon. Slow-simmered in olive oil and lemon, served chilled with yogurt-mint dipping sauce.
YIELD
36 servingsPREP
15 minCOOK
2 hrsREADY
3 hrsThese vegetarian stuffed grape leaves, known across the Eastern Mediterranean as dolmades (Greek), warak enab (Arabic), or sarma (Turkish), are the definition of patient cooking. Parboiled brown rice tossed with chopped onion, fresh tomato, pine nuts, plump raisins, garlic, parsley, and a warm whisper of cinnamon gets rolled into tender grape leaves and braised in olive oil, water, and lemon juice for over two hours.
The long, low simmer is where the magic happens. The rice finishes cooking, the leaves soften, the oil and lemon emulsify into a silky braising liquid, and every bundle becomes a small, silky pouch of flavor.
Eaten chilled with a dollop of yogurt-mint dressing, they’re perfect mezze with a glass of ouzo, a plate of feta, and warm pita.
Chef Tips
- Rinse jarred grape leaves thoroughly to wash off excess brine, otherwise the finished dolmades taste aggressively salty.
- Pack the stuffed leaves tightly, seam side down, so they don’t unroll during the long simmer.
- Lay a plate or heatproof lid directly on top of the bundles in the pan, this keeps them submerged and prevents unfurling.
- Chill overnight before serving, dolmades taste dramatically better the next day once the flavors meld.
Variations
- Swap brown rice for traditional short-grain white rice for a softer, more classic texture.
- Stir in 2 tablespoons fresh chopped dill and mint with the parsley for a brighter, Greek-leaning filling.
- Add a pinch of sumac or a splash of pomegranate molasses to the filling for a Levantine twist.
Ingredients
Directions
Drain Leaves and Rinse Under Cold Water & Drain Again.
Half Fill a Large Saucepan With Water, add the Rice and Boil for 10 Min., Then Drain and Mix With the Onion, Parsley, Tomatoes, Pine Nuts, Raisins, Cinnamon or Allspice, Garlic & Pepper To Taste.
Palce a Heaping Teaspoon Of the Filling on Each Leaf. Fold the Edges Over and the the Little Bundles Side By Side in a Frying Pan With a Lid.
Mix Together the Oil and Water and Pour Over the Grape Leaves. Sprinkle a Little Lemon Juice on Top 5. Cook Covered Over a Very Gentle Heat for 2 to 2½ Hours until the Rice and Leaves Are Tender. add More Water If Necessary. Cool, Then Chill.
Arrange the Stuffed Leaves on a Large Plate or in a Shallow Basket With a Bowl Of Yogurt & Mint Dressing in the Middle To Dip the Leaves Into. Garnish With Lemon Slices. Yogurt & Mint Dressing: About ½ cup Of Yogurt and 2 tablespoon Chopped Mint. Mixed Together.
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