Stuffed Grape Leaves Recipe
the stuffed grape leaves are also warmed up and lemony
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Ingredients
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Stuffing
Grape leaves & assembly
Serving (optional)
Method
Stuffing
- 1
- 2
Par-cook rice
Stir the rinsed short-grain rice into the skillet with the onions for 1 minute to toast slightly. Add 1 cup hot water or warm vegetable broth, bring to a simmer, cover and cook on low for 8 minutes—rice should be partially cooked but still toothsome. Remove from heat and let sit, covered, for 5 minutes.
- 3
Finish filling
Fluff the partially cooked rice with a fork. Stir in tomato paste, chopped parsley, chopped mint, toasted pine nuts (if using), 1 teaspoon salt, 1/2 teaspoon black pepper and 1/4 teaspoon ground allspice. Adjust seasoning to taste. Let mixture cool until easy to handle, about 15 minutes.
Grape leaves & assembly
- 4
Prepare leaves
If using jarred grape leaves, drain and rinse them under cold water to remove brine. Lay them flat, cut off any tough stems, and pat dry. Keep a few whole leaves aside for lining the bottom of the pot (about 4–6 leaves).
- 5
Fill and roll
Place a grape leaf shiny side down on a work surface with the stem end toward you. Put about 1 rounded teaspoon to 1 tablespoon of filling (about 1 tablespoon for larger leaves) near the stem end, leaving a 1/2 inch border on the sides. Fold the bottom stem end up over the filling, fold the sides in, then roll tightly toward the tip to form a neat cylinder. Repeat until all filling is used; you should have about 20–24 rolls depending on leaf size. Keep finished rolls seam-side down on a tray.
- 6
Line pot and arrange
Select a heavy-bottomed pot with a lid (an 8–9 inch round or similar). Line the bottom with the reserved whole grape leaves to prevent sticking. Arrange the rolls seam-side down in tight concentric circles or rows, packing snugly. If you have leftover lemon slices, tuck a few between layers for extra lemony flavor.
- 7
Braise with lemon
Drizzle 2 tablespoons olive oil evenly over the packed rolls. Pour 1/2 cup lemon juice and 1 cup water or vegetable broth around the edges (not directly over the rolls) so liquid reaches about halfway up the rolls. Add a bay leaf. Place a small heatproof plate or lid slightly smaller than the pot on top of the rolls to keep them weighed down and prevent unrolling. Cover the pot with a tight lid.
- 8
Cook gently
Bring the pot to a gentle simmer over medium-low heat. Once simmering, reduce heat to low and braise gently for 35–40 minutes. Check after 25 minutes—if liquid is evaporating too quickly, add a few tablespoons of hot water. The liquid should remain at a gentle simmer, and the leaves should be tender when done.
- 9
Cool and rest
Turn off the heat and let the pot sit, covered, for 20–30 minutes to allow residual steam to finish cooking and the flavors to meld. This also helps rolls firm up and slice neatly.
Serving
- 10
Serve warm and lemony
Carefully remove the weight and lift the dolmades from the pot with a slotted spoon or spatula, keeping them seam-side down. Arrange on a platter. Spoon any remaining braising liquid over the rolls for extra moisture and lemon flavor. Drizzle additional olive oil and a few tablespoons of reserved lemon juice if you like an extra bright finish.
- 11