High Fructose Corn Syrup Free Dolmades (Stuffed Grape Leaves)
Dolmades are one of those dishes that feel like a true labor of love — small, tightly rolled parcels of herbed rice tucked inside tender grape leaves, simmered low and slow in olive oil and fresh lemon juice until everything melds into something deeply satisfying. The filling here is genuinely special: toasted pine nuts, dried currants, and a fragrant blend of cinnamon, allspice, parsley, dill, and mint come together in a way that's warm, bright, and a little unexpected all at once. Avoiding high fructose corn syrup in Mediterranean-style dishes can be trickier than it sounds, since many store-bought stuffed grape leaves and jarred sauces sneak in sweeteners — but every ingredient in this recipe is straightforward and easy to verify. The natural sweetness comes entirely from the currants, and the brightness from real lemon juice squeezed fresh, so there's nothing hidden to worry about. Rolling them does take a little patience, but the technique is forgiving once you get a rhythm going, and the results are absolutely worth the effort. Serve them warm or at room temperature alongside plain yogurt or tzatziki for a spread that feels both impressive and completely wholesome.
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Learn more →Ingredients
6 servings
- 1 jar (16 oz) grape leaves in brine
- ½ cup extra-virgin olive oil, divided
See allPrivate Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
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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