Lactose 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. Each little parcel is packed with herbed rice, toasted pine nuts, and sweet dried currants, all perfumed with cinnamon and allspice in a way that's deeply savory and just a little exotic. The filling comes together in one pan, and the slow simmer in olive oil and fresh lemon juice is what gives these their signature bright, silky finish. Because the entire recipe is built on olive oil, fresh herbs, and pantry staples, there's nothing here that would cause concern for anyone avoiding dairy — it's naturally free of it from start to finish. The optional yogurt or tzatziki on the side is just that — optional — so you can easily skip it or swap in a dairy-free alternative without changing a thing about the dish itself. These are just as good served at room temperature as they are warm, which makes them a fantastic make-ahead option for gatherings or meal prep. Squeeze a little extra lemon over the top before serving and watch them disappear fast.
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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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