Cashew Free Dolmades (Stuffed Grape Leaves)
Few dishes carry as much history and flavor in such a small, tidy package as these hand-rolled stuffed grape leaves. The filling is a fragrant mix of half-cooked rice, toasted pine nuts, plump dried currants, and a trio of fresh herbs — parsley, dill, and mint — warmed through with cinnamon and allspice for that unmistakably Mediterranean depth. Rolling them takes a little patience, but the technique is straightforward once you get a rhythm going, and the results look genuinely impressive on a platter. The dolmades simmer low and slow in a bright bath of olive oil and fresh lemon juice, which keeps them tender and infuses every layer with citrusy richness. Because the entire recipe is built around pantry staples, fresh herbs, and naturally tree-nut-free ingredients like pine nuts and currants, there's no need to swap anything out or second-guess a label. Serve them warm or at room temperature alongside cool yogurt or tzatziki, and a few extra lemon wedges never hurt. These are the kind of bites that disappear fast at a table, so consider doubling the batch.
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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.
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