Rye Free Dolmades (Stuffed Grape Leaves)

Total time1 hr 50 min

Prep time40 min

Cook time50 min

Rye Free Dolmades (Stuffed Grape Leaves)

These little rolled parcels are one of the most satisfying things you can bring to a table — tender grape leaves wrapped around a fragrant filling of rice, pine nuts, dried currants, and a trio of fresh herbs that makes every bite feel alive. The cinnamon and allspice give the filling a warmth that's distinctly Mediterranean, while the lemon-and-olive-oil braising liquid keeps everything bright and silky as it simmers low and slow. For anyone navigating grain sensitivities, this dish is a natural fit — the filling is built entirely around long-grain white rice, with no rye or rye-adjacent grains anywhere in the ingredient list. The rolling technique takes a little patience, but the instructions walk you through it clearly, and the tight, snug layering in the pot is what gives the dolmades their characteristic firm, compact texture. Serving them with a squeeze of fresh lemon and a spoonful of cool yogurt or tzatziki on the side rounds out the whole experience beautifully. These are just as good at room temperature as they are warm, which makes them ideal for entertaining or prepping ahead.

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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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