Mushroom Free Vegan Stuffed Grape Leaves (Dolmas)
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Learn more →Ingredients
6 servings
For the dolmas
- 1 jar (16 oz) grape leaves in brine
- 3 tbsp olive oil, divided
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 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
- 1 tsp ground cinnamon
- ½ tsp ground allspice
- ½ tsp salt
- ¼ tsp black pepper
For simmering
- ¼ cup fresh lemon juice (about 2 lemons)
- 2 tbsp olive oil
- 1 ½ cups vegetable broth
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Drain the grape leaves and rinse them thoroughly under cold water. Trim any tough stems with scissors or a knife. Lay the leaves flat on a clean work surface and set aside. If any leaves are torn or very small, reserve them to line the bottom of the pot.
- 2
Heat 2 tablespoons of the olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
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