Pescatarian Dolmades (Stuffed Grape Leaves)
Dolmades are one of those dishes that feel like a labor of love — and the result absolutely delivers. Each little roll is packed with herbed rice, toasted pine nuts, and sweet dried currants, all warmly spiced with cinnamon and allspice, then simmered in a bright lemon and olive oil broth until perfectly tender. The combination of fresh parsley, dill, and mint in the filling gives every bite a garden-fresh lift that's hard to beat. Because the filling is entirely plant-based and the dish relies on nothing but pantry staples and fresh herbs, it fits naturally into a pescatarian lifestyle without any substitutions or workarounds needed. The technique of weighting the rolls with a plate during cooking is a small but brilliant trick that keeps everything snug and intact, so you end up with tidy, restaurant-worthy parcels every time. Serve them warm or at room temperature alongside cool tzatziki and a squeeze of lemon, and they work equally well as an impressive appetizer or a satisfying main. Once you've made a batch from scratch, the jarred version at the store will never quite measure up again.
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!