Paraben Free Dolmades (Stuffed Grape Leaves)
Rolling your own dolmades at home is one of those kitchen projects that feels meditative once you get into the rhythm, and the results are so much more vibrant than anything you'd pull from a can. The filling here is a beautifully spiced blend of rice, toasted pine nuts, dried currants, and a trio of fresh herbs — parsley, dill, and mint — with warm notes of cinnamon and allspice threading through every bite. For anyone navigating paraben sensitivities, cooking from scratch with whole, recognizable ingredients like these is the most reliable way to sidestep the preservatives and additives that sneak into processed and packaged foods. Every component in this recipe is straightforward and naturally free of synthetic preservatives, so you know exactly what's going into your pot. The dolmades are simmered low and slow in a bright lemon and olive oil broth until the grape leaves turn silky and the rice is perfectly tender inside. They're equally good served warm or at room temperature, making them ideal for a mezze spread or a make-ahead appetizer alongside cool yogurt or tzatziki. Once you taste that lemony, herb-packed filling tucked inside a tender leaf, you'll wonder why you ever reached for the jarred version.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!