BHA & BHT Free Dolmades (Stuffed Grape Leaves)
Dolmades are one of those dishes that feel like a labor of love — and the payoff is absolutely worth it. Each little parcel is packed with herby, spiced rice, toasted pine nuts, and sweet dried currants, all wrapped in a tender grape leaf and brightened with fresh lemon. The filling gets its warmth from cinnamon and allspice, while parsley, dill, and mint keep things fresh and aromatic in a way that's genuinely hard to resist. For anyone navigating preservative sensitivities, jarred and packaged foods are often the trickiest category to shop — BHA and BHT show up in everything from snack foods to cooking oils without much fanfare. This recipe leans entirely on whole, recognizable ingredients: extra-virgin olive oil, fresh herbs, whole spices, and real lemon juice, so you know exactly what's going into every bite. There's no need to scrutinize a label for synthetic antioxidants here. The technique is straightforward once you get your rolling rhythm going, and the slow simmer in olive oil and lemon juice is what transforms everything into something deeply savory and silky. Serve them warm or at room temperature alongside cool yogurt or tzatziki, and they work equally well as a starter, a side, or the centerpiece of a mezze spread.
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Learn more →Ingredients
6 servings
- 1 jar (16 oz) grape leaves in brine
- ½ cup extra-virgin olive oil, divided
See allPrivate 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
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.
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