Dolmas (Stuffed Grape Leaves)

I’ve long loved the Greek version of dolmas (frequently called dolmades), which usually include meat and are served hot. This version is more in a Turkish vein. These are meant to be served cold as an appetizer. They’d be great as part of an appetizer spread.

Dolmas (Stuffed Grape Leaves)

• 3 cloves garlic, minced
• olive oil
• ½ cup white basmati rice
• 3 tablespoons pine nuts, chopped
• 1¼ cups vegetable broth
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons finely chopped fresh dill
• 2 tablespoons finely chopped fresh mint
• 16 grape leaves
• extra virgin olive oil (for garnish)
• lemon wedges (for garnish)

1. Heat a small-medium pot over medium heat. Lightly coat the pot with oil. Add the garlic and cook for 1 minute. Add the rice, pine nuts, and vegetable broth. Cover and bring to a boil, then reduce the heat to low and let cook for 20 minutes, until all the liquid is absorbed. Fluff the rice. Set the lid slightly askew and let sit for 5 minutes.
2. Stir the herbs into the rice until thoroughly combined. Lay out a grape leaf. Spoon two tablespoons of filling close to the stem side of the leaf. Tightly pull the bottom of the leaf up and over the filling. Fold in the sides, and continue rolling till the end of the leaf. Repeat with remaining leaves.
3. Place in the refrigerator to chill for 1 hour. To serve, set on a serving platter and lightly drizzle with extra virgin olive oil and fresh lemon juice.

Serves 6

Look for grape leaves in the Mediterranean and/or Middle Eastern section of your grocery store. Or sometimes they hang out with the pickles. They always seem to be really tightly packed in jars. You will probably tear some trying to remove them from the jar. I have no advice for how to avoid that. Sorry.

This recipe is being shared in Allergy Free Wednesday, Gluten Free Wednesdays, and Gluten Free Fridays.