Nut-Free Rice Dolma

Delight in the flavors of the Mediterranean with this Nut-Free Rice Dolma recipe, a perfect dish for anyone craving a hearty, allergen-friendly appetizer or main course. Tender grape leaves are hand-rolled around a fragrant filling of long-grain rice, aromatic herbs like parsley and dill, and warm spices like cumin and allspice, all simmered to perfection in a tangy medley of tomato, lemon, and olive oil. This vegan and nut-free twist on the classic dolma showcases an authentic cooking technique while allowing for a nutritious and flavorful meal that’s both elegant and approachable. Serve these melt-in-your-mouth dolmas warm or at room temperature, making them a versatile choice for dinner parties, picnics, or meal prepping. Perfectly balanced with bright citrus notes, they’re sure to impress both seasoned dolma enthusiasts and curious newcomers alike.

Nutriscore Rating: 71/100

Prep Time:45 mins

Cook Time:60 mins

Total Time:105 mins

Servings: 6

Ingredients

• 50 leaves grape leaves
• 5 tablespoons olive oil
• 1 large onion
• 3 cloves garlic cloves
• 1.5 cups long grain rice
• 2 tablespoons tomato paste
• 1 cup diced tomatoes
• 0.5 cup fresh parsley
• 0.25 cup fresh dill
• 0.25 cup lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon ground allspice
• 1.5 teaspoons salt
• 0.5 teaspoon black pepper
• 2.5 cups water
• 1 lemon lemon slices

Directions

Step 1

Rinse the grape leaves in cold water to remove brine and set them aside on a clean towel to drain.

Step 2

In a large skillet over medium heat, heat 3 tablespoons of olive oil. Add the finely chopped onion and minced garlic, saute until the onion is soft and translucent, about 5-7 minutes.

Step 3

Add the rice to the skillet, stirring to coat with the olive oil. Stir in the tomato paste and cook for another 2 minutes.

Step 4

Add the diced tomatoes, parsley, dill, lemon juice, cumin, allspice, salt, and black pepper to the skillet. Mix well and pour 1 cup of water into the mixture. Lower the heat and let the filling simmer until the rice is halfway cooked and the liquid is absorbed, about 10 minutes. Remove from heat and allow to cool slightly.

Step 5

Lay a grape leaf shiny side down, with the stem end facing you. Place about a tablespoon of the rice mixture in the center of the leaf, fold the sides over the filling, and then roll tightly towards the top of the leaf, making a neat cylindrical shape. Repeat with remaining grape leaves and filling.

Step 6

In a large pot with a lid, arrange the lemon slices at the bottom. Then, place the stuffed leaves seam side down in layers.

Step 7

Pour the remaining 2 tablespoons of olive oil and 1.5 cups of water over the dolmas. Place a heatproof plate on top of them to keep them from unraveling while cooking.

Step 8

Cover the pot with the lid and cook on low heat for 45 minutes to 1 hour, or until the leaves are tender and the rice is fully cooked.

Step 9

Allow the dolmas to cool slightly at room temperature before serving. They can be served warm or at room temperature.

Nutrition Facts

Serving size	1750 grams (1750.0g)

Amount per serving	% Daily Value*
Calories	1967

Total Fat 77.20g	99%
Saturated Fat 12.30g	62%
Polyunsaturated Fat 6.60g
Cholesterol 0mg	0%
Sodium 3904mg	170%
Total Carbohydrate 294.30g	107%
Dietary Fiber 25.60g	91%
Total Sugars 24.80g
Protein 39.20g	78%

Vitamin D 0IU	0%
Calcium 551mg	42%
Iron 19mg	105%
Potassium 2233mg	48%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.2%

Protein: 7.7%

Carbs: 58.0%