Grape Leaves Recipe

Prepare grape leaves

Rinse the jarred grape leaves well under cold running water to remove excess brine. Separate leaves and trim any thick stems. Blanch leaves in boiling water for 30 seconds, then plunge into ice water to stop cooking. Drain and pat dry. Set aside on a clean towel, stacking leaves with vein-side up for easy rolling.

Par-cook rice

In a small saucepan, bring 1 cup water to a boil. Add 1 cup long-grain rice and 1/2 tablespoon olive oil, stir once, cover, reduce heat to low and simmer 7 minutes until rice is partially cooked but still slightly firm. Remove from heat, fluff with a fork and let cool 5 minutes.

Make filling

Heat remaining 3.5 tablespoons olive oil in a skillet over medium heat. Add the finely chopped onion and a pinch of salt and cook, stirring, until translucent and soft, about 6–8 minutes. Add minced garlic and cook 30 seconds until fragrant. Stir in tomato paste and cook 1 minute. Add the par-cooked rice to the skillet, then add 2 tablespoons lemon juice, 2 teaspoons salt, 1 teaspoon black pepper and 1/4 teaspoon allspice. Mix to combine and cook 2 minutes to marry flavors. Remove from heat and stir in chopped dill, mint and parsley. Taste and adjust seasoning — filling should be well seasoned but not oversalted, as grape leaves add brine.

Assemble dolmas

Lay one grape leaf vein-side up, stem end toward you. Place about 1 to 1 1/2 teaspoons (roughly 1 tablespoon) of filling near the stem, slightly off-center. Fold the stem end up over the filling, fold both sides in, then roll tightly away from you to form a neat cylinder. Repeat until all filling is used. Keep rolls snug but do not overpack; rice will expand during cooking. Arrange finished leaves seam-side down in a single layer in a wide, heavy-bottomed pot. Pack subsequent layers in a concentric pattern; place lemon slices between layers and a few on top.

Cook dolmas

Once all rolls are in the pot, drizzle 1 cup water and the remaining 1 tablespoon lemon juice over them. Place a small heatproof plate upside down on top of the rolls to weigh them down and keep them from unrolling. Cover the pot and bring to a gentle simmer over medium-low heat. Cook for 40–45 minutes until rice is tender and leaves are tender. If liquid evaporates too quickly, add up to 1/4 cup hot water as needed.

Finish and serve

Carefully remove the plate and transfer stuffed grape leaves to a platter using a slotted spatula, keeping them seam-side down. Drizzle with optional extra olive oil and additional lemon juice to taste. Serve warm or at room temperature as part of a mezze spread. Leftovers keep covered in the refrigerator up to 4 days; they may benefit from an extra squeeze of lemon before serving.