Nitrate & Nitrite Free Dolmades (Stuffed Grape Leaves)

Total time1 hr 50 min

Prep time40 min

Cook time50 min

Nitrate & Nitrite Free Dolmades (Stuffed Grape Leaves)

These little parcels of rice, herbs, and toasted pine nuts wrapped in tender grape leaves are one of the most satisfying things you can pull out of a pot. The filling is fragrant with fresh parsley, dill, and mint, plus warm hints of cinnamon and allspice that make every bite feel deeply layered and aromatic. For anyone navigating a diet free from added nitrates and nitrites, this recipe is a natural fit — every ingredient is a whole, recognizable food with no cured meats, processed additives, or preservatives in sight. The grape leaves are rinsed and soaked to mellow their brine, and the entire dish simmers low and slow in a bright lemon and olive oil bath that keeps things clean and vibrant. Dried currants add a gentle sweetness that plays beautifully against the herbs, while pine nuts bring a subtle richness and a little texture to the filling. Serve them warm or at room temperature with lemon wedges and a cool dollop of yogurt or tzatziki, and they work equally well as an appetizer or a light main. Once you get the rolling technique down, this is the kind of recipe you'll find yourself making on repeat.

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Ingredients

6 servings

1 jar (16 oz) grape leaves in brine
½ cup extra-virgin olive oil, divided
Private 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
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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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