Hazelnut Free Dolmades (Stuffed Grape Leaves)
Dolmades are one of those dishes that feel like a labor of love — and the payoff is absolutely worth it. Briny grape leaves get filled with a fragrant mixture of rice, pine nuts, dried currants, and a trio of fresh herbs, then rolled into tidy little parcels and simmered in lemon-spiked olive oil until perfectly tender. The warm spices — cinnamon and allspice — give the filling a subtle, almost floral depth that makes every bite feel special. Tree nut allergies can make Mediterranean and Middle Eastern recipes tricky, since hazelnuts show up in everything from dips to pastries, but this recipe relies on pine nuts instead, keeping it completely free of that concern. Every ingredient here is straightforward and easy to source without label anxiety. Serve them warm or at room temperature with a squeeze of lemon and a dollop of cool yogurt or tzatziki, and they disappear fast — whether you're feeding a crowd or just treating yourself to something a little extraordinary.
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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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