Celery Free Dolmades (Stuffed Grape Leaves)
These little rolled parcels are one of the most satisfying things you can pull off in a home kitchen — tender grape leaves wrapped around a fragrant filling of rice, pine nuts, dried currants, and a trio of fresh herbs that makes every bite feel like a Mediterranean afternoon. The warm spice of cinnamon and allspice woven through the rice is what sets this version apart, giving it that deeply aromatic, old-world quality that's hard to forget. Because the filling relies entirely on pantry staples, fresh herbs, and naturally simple ingredients, there's no need to scan labels or worry about hidden allergens sneaking in through processed components. The technique of half-cooking the rice before rolling means it finishes perfectly tender during the long, gentle simmer in lemon juice and olive oil — no guesswork, no mushy filling. Lining the pot with extra grape leaves is a small step that makes a real difference, protecting the dolmades and keeping the whole batch intact. Serve them warm straight from the pot or let them cool to room temperature, where the flavors actually deepen and the olive oil settles into every layer. A squeeze of lemon and a spoonful of cool yogurt alongside are all you need to turn this into a proper spread.
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!