Gluten Free Dolmades (Stuffed Grape Leaves)
Dolmades are one of those dishes that feel like a labor of love — and the result absolutely delivers. Each little parcel is packed with herby, lemon-bright rice studded with toasted pine nuts and sweet dried currants, all wrapped in a tender grape leaf that soaks up the cooking liquid beautifully. The filling gets its warmth from a whisper of cinnamon and allspice, balanced by fresh parsley, dill, and mint, making every bite layered and aromatic in the best way. For anyone navigating a gluten-free lifestyle, this recipe is naturally in the clear — every ingredient from the brined grape leaves to the long-grain white rice is free of wheat or gluten-containing grains, so there's no substitution stress involved. The technique of par-cooking the rice before rolling ensures the filling stays cohesive and the grape leaves don't burst during the long, gentle simmer. That slow braise in olive oil, water, and fresh lemon juice is what transforms these little rolls into something silky and deeply savory. Serve them warm straight from the pot or let them cool to room temperature — they're genuinely excellent either way. A side of plain yogurt or tzatziki makes a creamy, tangy companion that ties the whole spread together.
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!