Xanthan Gum 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. Tender grape leaves wrapped around a fragrant filling of rice, pine nuts, currants, and a trio of fresh herbs, all brightened with lemon and warmed by cinnamon and allspice, make for something genuinely special. Every single ingredient here is naturally free of xanthan gum, so there's no need to scrutinize labels or swap anything out — this is just clean, traditional cooking at its best. The filling gets a head start on the stovetop before rolling, which means the rice finishes perfectly tender inside each little parcel during the long, gentle simmer. That slow braise in olive oil, water, and fresh lemon juice is what transforms the grape leaves from briny and stiff into something silky and yielding. Serve them warm or at room temperature alongside lemon wedges and a cool dollop of plain yogurt or tzatziki, and they're equally at home as an appetizer or a satisfying main. Once you get the rolling rhythm down, this is the kind of recipe you'll want to make for every gathering.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!