Pork Free Dolmades (Stuffed Grape Leaves)
These little rolled parcels are a labor of love that pays off in the most satisfying way — tender grape leaves wrapped around a fragrant rice filling studded with pine nuts, dried currants, and a trio of fresh herbs. The filling gets its warmth from ground cinnamon and allspice, giving each bite a subtly aromatic depth that feels both rustic and refined. Because the recipe is built entirely around olive oil, rice, and fresh produce, there's no need to swap or substitute anything to keep it free of pork — it's naturally there already. The rolling technique takes a little patience, but the instructions walk you through folding each leaf into a neat, compact cylinder that holds together beautifully during the long, gentle simmer. Bright lemon juice runs through the cooking liquid, so the dolmades absorb that citrusy tang all the way to the center. Serve them warm or at room temperature alongside cool yogurt or tzatziki, and they work equally well as a starter, a side, or the centerpiece of a mezze spread.
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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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