Low Sugar Dolmades (Stuffed Grape Leaves)
These little rolled parcels are a labor of love that pays off in the most satisfying way — tender grape leaves wrapped around a fragrant, herby rice filling that smells like a Mediterranean kitchen at its best. The filling gets its complexity from pine nuts, dried currants, fresh parsley, dill, and mint, layered with warm cinnamon and allspice for a flavor that feels both ancient and completely craveable. What makes this recipe a natural fit for anyone avoiding added sugar is that every bit of sweetness here comes straight from the currants themselves — no syrups, no sweetened sauces, nothing processed sneaking in through the back door. The bright finish comes from a generous pour of fresh lemon juice, which does all the heavy lifting in the simmering liquid alongside good olive oil. Rolling dolmades takes a little patience, but the technique is straightforward once you get your first few down, and the tight, snug layering in the pot is what keeps them perfectly formed. Serve them warm or at room temperature with plain yogurt or tzatziki on the side, and they work equally well as an appetizer or a light main course.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 1 jar (16 oz) grape leaves in brine
- ½ cup extra-virgin olive oil, divided
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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!