Chicken Free Dolmades (Stuffed Grape Leaves)
These little rolled parcels are one of the most satisfying things you can make from scratch, and the process of folding each one is oddly meditative once you get into a rhythm. The filling is a fragrant mix of rice, toasted pine nuts, dried currants, and a trio of fresh herbs — parsley, dill, and mint — warmed through with cinnamon and allspice for that unmistakably Mediterranean depth. Briny grape leaves get a long soak to mellow their saltiness before they're wrapped tight and nestled into a pot to simmer low and slow in olive oil and fresh lemon juice. The result is tender, aromatic, and bright — the kind of dish that tastes like it came from a seaside taverna. Because the filling is entirely plant-based, there's no need to navigate meat substitutions or worry about hidden poultry ingredients sneaking in through a stock or seasoning blend. Serve them warm straight from the pot or let them cool to room temperature, where the flavors actually deepen even further — either way, a side of yogurt or tzatziki and a squeeze of lemon are all they need.
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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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