Stuffed Grape Leaves (Dolmades)

These dolmades pair tender grape leaves with herbed rice and beef to bring you an authentic Mediterranean dish that’s tangy and delicious.

👇 RECIPE BELOW

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Ingredients
16 oz jar grape leaves in brine (about 60 to 70 leaves)
1 cup jasmine rice
1 cup olive oil
1 large yellow onion, diced
1 lb ground beef
1 tsp kosher salt
1/2 tsp ground black pepper
1/4 tsp ground allspice
1/4 tsp ground cinnamon
1 1/2 cups warm water
2 lemons, juiced
1/2 cup fresh parsley, chopped
4 oz fresh mint, chopped
4 oz fresh dill, chopped

Instructions
Carefully remove the grape leaves from the jar, roll open and carefully separate. Rinse the leaves, remove any stems and leave them in a colander to drain.

Remove the herbs from stems and chop finely, set aside. Place the rice in a colander and rinse with cool, running water.

Heat a deep skillet or saucepan over medium heat, add 1/3 cup of the olive oil and the onions. Sauté the onions, until translucent and then add the ground beef, salt, pepper, allspice and cinnamon. Stir and break up meat into small pieces, mashing with back of spoon and cook until browned.

Add the rice and sauté for 1 more minute. Pour in 1 1/2 cups of warm water and half lemon juice. Simmer on low for about 10 minutes, and the rice absorbs almost all of the water. Stir in the herbs, remove from the stove and set aside to cool in large bowl. Rice will absorb any leftover water.

Rinse out the deep skillet and layer the bottom of a large pan with some vine leaves that are broken and a little bit torn.

Working one leaf at a time, place one grape leaf on a clean surface with the textured/rough side facing you. Spoon 1 heaping teaspoon of the filling and place in the center of the leave, fold the bottom portion up and over the filling, then fold the sides over the wrapped filling and roll (like rolling spring rolls or a burrito). Place the dolmades fold side down on the bottom of the pot, rotating to fill the bottom and then start with a second layer. Be careful not to leave any gaps between the dolmades, this will help them from cracking when cooking. Repeat with the remaining grape leaves and filling.

Pour the remaining olive oil and juice of second lemon over the top of dolmades and season with more salt and black pepper. Place an inverted plate on top to hold them down when cooking and pour in enough water just to cover them. Place the lid on and simmer on low for about 30 minutes and the water has been absorbed and the dolmades remain only in the oil.

Carefully remove plate and let the dolmades cool for at least 30 minutes. Serve with lemon slices.

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