Gelatin Free Dolmades (Stuffed Grape Leaves)
These little hand-rolled parcels are one of the most satisfying things you can make from scratch, and every bite delivers a bright, herby punch that's hard to beat. The filling is a fragrant mix of rice, pine nuts, dried currants, fresh parsley, dill, and mint, warmed through with cinnamon and allspice — it's the kind of combination that smells incredible the moment it hits the pan. Grape leaves can sometimes feel intimidating, but the rolling technique is straightforward once you get a rhythm going, and the tight, snug layers in the pot do most of the work to keep everything neat. A lemon-and-olive-oil braise does the heavy lifting during the long simmer, leaving the rice perfectly tender and the leaves silky and yielding. Everything here is naturally free of animal-derived gelling agents — no hidden additives, no label-scanning required, just whole ingredients you can see and trust. Serve them warm or at room temperature with lemon wedges and a cool dollop of plain yogurt or tzatziki alongside, and they disappear fast.
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!