Lupin Free Dolmades (Stuffed Grape Leaves)
These little parcels of rice, herbs, and warm spice wrapped in tender grape leaves are one of the most satisfying things you can pull out of a pot. The filling comes together with pine nuts, dried currants, fresh parsley, dill, and mint, all brightened by cinnamon and allspice in a combination that feels both ancient and completely craveable. Lupin — a legume that quietly shows up in pasta, flour blends, and some prepared foods — has no place here, and every ingredient on this list is naturally free of it, so you can cook with full confidence. The rolling technique is easier than it looks, and once the dolmades are nestled snugly in the pot and simmering in olive oil and fresh lemon juice, your kitchen is going to smell incredible. Serving them warm or at room temperature with a side of yogurt or tzatziki makes them equally at home as a starter, a mezze spread centerpiece, or an impressive make-ahead dish. This is the kind of recipe that looks like you spent all day in the kitchen — and only you need to know how straightforward it actually was.
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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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