Low Sodium Dolmades (Stuffed Grape Leaves)

Total time1 hr 50 min

Prep time40 min

Cook time50 min

Low Sodium Dolmades (Stuffed Grape Leaves)

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Ingredients

6 servings

1 jar (16 oz) grape leaves in brine
Ingredient note
Limit or remove salt from this recipe if possible.
½ cup extra-virgin olive oil, divided
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all

For the filling

1 medium yellow onion, finely diced
1 cup long-grain white rice, uncooked
⅓ cup pine nuts
⅓ cup dried currants
¼ cup fresh flat-leaf parsley, finely chopped
2 tbsp fresh dill, finely chopped
2 tbsp fresh mint, finely chopped
½ tsp ground cinnamon
¼ tsp ground allspice
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
½ cup water

For simmering

1 ½ cups water
⅓ cup fresh lemon juice (from about 2 lemons)

For serving

lemon wedges, for serving (optional)
plain yogurt or tzatziki, for serving (optional)

Instructions

1
Rinse the grape leaves under cold running water, gently separating them, then soak in a large bowl of cold water for 20 minutes to reduce their saltiness. Drain and pat dry. Trim any tough stems flush with the base of each leaf.
2
Heat 3 tbsp of the olive oil in a medium saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.

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