Wheat Free Dolmades (Stuffed Grape Leaves)
Dolmades are one of those dishes that feel like a little gift — each tidy, herb-scented roll packed with rice, toasted pine nuts, sweet currants, and a fragrant hit of cinnamon and allspice. The grape leaves themselves are naturally free from wheat, and every single ingredient in this recipe follows suit, so there's no need to audit labels or worry about hidden flour lurking in the filling. The aromatic combination of fresh parsley, dill, and mint gives the filling a brightness that's hard to beat, while the lemon-olive oil braising liquid keeps everything tender and deeply savory as it simmers low and slow. Rolling them does take a little patience, but the technique is straightforward once you get your first few down — and the results look genuinely impressive on a platter. Serve them warm or at room temperature with a squeeze of lemon and a cool dollop of plain yogurt or tzatziki, and they work equally well as a starter, a side, or the centerpiece of a mezze spread. This is the kind of recipe that earns a permanent spot in your rotation.
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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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