Seed Oil Free Dolmades (Stuffed Grape Leaves)
Dolmades are one of those dishes that feel like a labor of love — and the payoff is absolutely worth it. Each little parcel is packed with herbed rice, toasted pine nuts, sweet dried currants, and warm spices like cinnamon and allspice, all wrapped in a tender grape leaf and brightened with fresh lemon juice. The entire recipe is built around extra-virgin olive oil, which means you're getting rich, clean flavor without any of the refined seed oils that sneak into so many store-bought or restaurant versions of this dish. Simmering the rolls low and slow in a lemon-olive oil broth is what makes them melt-in-your-mouth soft while keeping every ingredient exactly where you want it. The fresh herbs — parsley, dill, and mint together — give the filling a vibrancy that dried spice blends simply can't replicate. Serve them warm straight from the pot or let them cool to room temperature alongside plain yogurt or tzatziki for a spread that genuinely impresses without any compromise on what goes into your food.
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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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