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Tomato and Dill–Stuffed Grape Leaves (Dolmas) – vegetarian recipe
Stav Kogan

Tomato and Dill–Stuffed Grape Leaves (Dolmas)

Transport your taste buds to the sunny Mediterranean with these incredible homemade Tomato and Dill–Stuffed Grape Leaves! Known as Dolmas, these tender little parcels are a labor of love that pays off in every single bite. Our version is bursting with fresh, vibrant flavors from
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 2 About 2 dozen dolma
Calories: 223
Ingredients Method Nutrition

Ingredients
  

  • 3 scallions, chopped
  • 1 tomato, diced small
  • 1/4 cup (960 ml) olive oil, divided
  • 1 cup (240 ml) uncooked rice
  • 1/2 cup (480 ml) water
  • 1/2 teaspoon (10 ml / 0.3 fl oz) salt
  • 1 tablespoon (15 ml / 0.5 fl oz) chopped fresh dill
  • 1 teaspoon (5 ml / 0.2 fl oz) dried parsley
  • 1 tablespoon (15 ml / 0.5 fl oz) chopped fresh mint
  • 40 grape leaves, from a jar
  • Water for boiling
  • 2 tablespoons (30 ml / 1 fl oz) lemon juice
  • If using jarred grape leaves, be sure to rinse them thoroughly under cool water to remove excess brine before using.
  • To keep the dolmas submerged while simmering, place a small, heat-proof plate on top of them inside the pot.
  • Dolmas taste even better the next day! Store them in an airtight container in the refrigerator for up to 4 days. Let them come to room temperature before serving.
  • For a quick filling, mix leftover cooked rice with vegan pesto, chopped sun-dried tomatoes, and a squeeze of lemon.

Method
 

  1. In a pot, heat 2 tablespoons (30 ml / 1 fl oz) of olive oil over medium heat.
  2. Add the chopped scallions and diced tomato and cook for 2 minutes until softened.
  3. Add the uncooked rice, 1/2 cup (480 ml) water, salt, dill, parsley, and mint to the pot.
  4. Stir to combine, then cover and cook for 5 minutes.
  5. Remove from the heat and set aside to cool slightly.
  6. To assemble, lay a grape leaf flat, shiny-side down.
  7. Place about 2 teaspoons (10 ml / 0.3 fl oz) of the rice filling near the stem end.
  8. Fold the bottom of the leaf up over the filling, fold in both sides, and then roll it up tightly.
  9. Repeat the process with the remaining grape leaves and filling.
  10. Line the bottom of a large pot or pan with any extra or torn grape leaves to prevent the dolmas from sticking or burning.
  11. Arrange the rolled dolmas snugly in the pot, seam-side down.
  12. Add enough water to just cover them.
  13. Drizzle the remaining 2 tablespoons (30 ml / 1 fl oz) of olive oil over the dolmas.
  14. Bring the water to a slow simmer, then reduce the heat, cover, and cook for 20 minutes.
  15. Just before serving, drizzle with fresh lemon juice.
  16. Serve warm or at room temperature.

Nutrition

Calories: 223kcalCarbohydrates: 31gProtein: 4gFat: 9g

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