Sesame Free Dolmades (Stuffed Grape Leaves)
Rolling dolmades at home is one of those kitchen projects that feels meditative once you get into the rhythm — and the result is genuinely impressive. Each little parcel is packed with herbed rice, toasted pine nuts, and sweet dried currants, all warmly spiced with cinnamon and allspice for that unmistakably Mediterranean depth. The fresh parsley, dill, and mint in the filling keep things bright and fragrant, while a long, slow simmer in olive oil and lemon juice makes the grape leaves silky and tender all the way through. For anyone navigating sesame allergies or sensitivities, this recipe is naturally free of the ingredient without any substitutions required — every component is straightforward and easy to verify. Store-bought versions and restaurant dolmades can sometimes include unexpected additions, so making them yourself puts you fully in control. Serve them warm or at room temperature alongside lemon wedges and a bowl of plain yogurt or tzatziki for a spread that looks like you spent all day in the kitchen — even if the hands-on work is simpler than it looks.
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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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