Mediterranean Grape Leaf Delights
Mediterranean Grape Leaf Delights are a cherished dish that brings the essence of Greek cuisine to your table. These stuffed grape leaves, known as Dolmathes, are not only a delightful appetizer but also a wholesome main course that everyone will love. Filled with a aromatic blend of rice, fresh herbs, nuts, and currants, each bite bursts with flavor. Perfect for gatherings, these easy-to-make delights can be prepared ahead and served cold or at room temperature, making them an excellent choice for any occasion. Consider doubling the recipe for larger gatherings - your guests will be coming back for seconds!
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Grape leaves
1 lb jar (packed in brine, rinsed)
Olive oil
1/2 cup (for sautéing)
Large onions
2 (finely chopped)
Green onions
4 (finely chopped)
Long-grained converted rice
1.5 cups (rinsed and drained)
Water
1 cup (for cooking rice)
Fresh spearmint
2 tablespoons (chopped (or 1 tablespoon dried))
Fresh dill
3 tablespoons (chopped)
Pine nuts
1/3 cup (toasted)
Currants
1/3 cup (uncooked)
Water
1.5-2 cups (for simmering)
Olive oil
3/4 cup (for simmering)
Lemon
1 (juiced)
Lemon juice
(for serving)
Greek yogurt
(for serving, optional)
Instructions
1
In a large skillet, heat 1/2 cup of olive oil over medium heat. Add the finely chopped onions and sauté until they become translucent, stirring occasionally.
2
Rinse the rice under cold water until the water runs clear, then drain well. Add the rice to the sautéed onions along with 1 cup of water. Cook for about 10 minutes until the rice is partially cooked and the water is absorbed.
3
Remove the skillet from heat and mix in the chopped fresh spearmint, dill, toasted pine nuts, currants, and season with salt and white pepper to taste. Allow the filling to cool.
4
Prepare the grape leaves by first rinsing them thoroughly under running water. Blanch the leaves in boiling water for 2-3 minutes until they soften. Carefully drain and cool.
5
Trim any tough stems from the leaves by removing them in a V shape.
6
Lay a grape leaf shiny side down on a clean surface. Place about 1 teaspoon of the filling at the base of the leaf. Roll the leaf tightly, tucking in the sides as you go, similar to wrapping a tiny burrito.
7
In a large saucepan, layer some thicker grape leaves (rejects from your jar) at the bottom to protect the dolmathes from scorching. Place the assembled dolmathes seam side down in a tight formation, packing them closely together.
8
Once all the dolmathes are in the pot, pour in 1 1/2 to 2 cups of water, sprinkle a dash of salt, and add 3/4 cup of olive oil and the juice from one lemon to the pot. Ensure the liquid covers the dolmathes.
9
Place a heavy plate on top to keep them submerged, then cover the pot and simmer for about 45 minutes or until the rice is fully cooked.
10
Serve the dolmathes cold or at room temperature as a delightful 'meze'. Garnish with additional lemon wedges and a dollop of Greek yogurt for an extra touch of flavor. For a vegan option, simply omit the yogurt.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Mediterranean Grape Leaf Delights?
Mediterranean Grape Leaf Delights, also known as Dolmathes, are a traditional Greek dish consisting of grape leaves stuffed with a savory mixture of rice, herbs, and nuts.
Is this recipe suitable for a vegan diet?
Yes, the recipe is naturally vegan. Simply omit the optional Greek yogurt garnish to keep it entirely plant-based.
What type of rice is best for Dolmathes?
This recipe calls for long-grained converted rice, which is rinsed and drained before use.
Do I need to cook the rice before stuffing the leaves?
The rice is partially cooked for about 10 minutes with onions and water before being stuffed into the grape leaves to ensure it finishes cooking properly during the simmering process.
How do I prepare the jarred grape leaves?
Rinse the leaves thoroughly under running water, then blanch them in boiling water for 2-3 minutes to soften them before trimming the tough stems.
What is the best way to remove stems from grape leaves?
Trim any tough stems by cutting them out in a small V shape at the base of the leaf.
How much filling should I use for each grape leaf?
Place about 1 teaspoon of the rice and herb filling at the base of each leaf before rolling.
What is the technique for rolling the grape leaves?
Lay the leaf shiny side down, place the filling at the base, and roll tightly while tucking in the sides, similar to wrapping a tiny burrito.
How do I prevent the dolmathes from scorching in the pot?
Layer thicker or rejected grape leaves at the bottom of the saucepan to create a protective barrier.
Why should I place a heavy plate on top of the dolmathes while cooking?
A heavy plate keeps the dolmathes submerged and prevents them from unrolling while they simmer.
How long should the stuffed grape leaves simmer?
Simmer the assembled dolmathes for about 45 minutes or until the rice is fully cooked.
What liquids are used for simmering the dolmathes?
The dolmathes are simmered in a mixture of 1.5 to 2 cups of water, 3/4 cup of olive oil, and the juice of one lemon.
Can I serve Mediterranean Grape Leaf Delights warm?
While they can be served warm, they are traditionally served cold or at room temperature as a 'meze' or appetizer.
What are the primary herbs used in this recipe?
The aromatic blend features fresh spearmint and fresh dill.
Can I use dried mint instead of fresh?
Yes, if fresh spearmint is unavailable, you can substitute 2 tablespoons of fresh mint with 1 tablespoon of dried mint.
Are there nuts in this recipe?
Yes, the filling includes 1/3 cup of toasted pine nuts for added texture and flavor.
What adds sweetness to the filling?
The recipe uses 1/3 cup of uncooked currants to provide a hint of sweetness to the savory rice mixture.
How should I garnish the finished dish?
Garnish with lemon wedges and an optional dollop of Greek yogurt.
Can this recipe be prepared in advance?
Yes, these are excellent for gatherings because they can be made ahead and kept refrigerated until ready to serve.
How many onions are needed?
The recipe requires 2 large onions and 4 green onions, all finely chopped.
What size jar of grape leaves is used?
The recipe is designed for a 1 lb jar of grape leaves packed in brine.
What if I have leftover filling?
If you have leftover filling, you can cook it separately as a side dish or use it to stuff other vegetables like bell peppers.
Is there a specific way to pack them in the pot?
Place them seam side down in a tight formation, packing them closely together to help them maintain their shape.
What kind of oil is used?
Extra virgin olive oil is used both for sautéing the onions and for simmering the finished rolls.
Can I double the recipe?
Yes, the description suggests doubling the recipe for larger gatherings as they are very popular with guests.
What flavor profile can I expect?
Expect a burst of fresh herbs, tangy lemon, and savory olive oil with a soft, tender texture from the grape leaves.
Is this a main course or an appetizer?
It can be served as both; it is a delightful appetizer (meze) but also a wholesome main course.
How much olive oil is used in total?
The recipe uses 1/2 cup for the filling and an additional 3/4 cup for simmering.
Does the recipe use white or black pepper?
This recipe specifically calls for white pepper to season the filling.
Why is the rice rinsed before cooking?
Rinsing the rice until the water runs clear removes excess starch, which helps the grains remain distinct rather than becoming overly mushy.