Rice Dolma

Delight your taste buds with the tantalizing flavors of Rice Dolma, a Mediterranean classic featuring tender grape leaves stuffed with a fragrant blend of long-grain rice, fresh herbs, and pine nuts. This vegan-friendly recipe is infused with the vibrant notes of parsley, dill, and mint, along with a hint of cinnamon and a zesty splash of lemon juice. Slowly simmered to perfection, these handcrafted rolls are as much a feast for the eyes as they are for the palate. Whether served as an elegant appetizer, a light main course, or part of a meze platter, Rice Dolma is a dish that brings the authentic taste of the Mediterranean to your table. Pair it with a dollop of creamy yogurt or a fresh wedge of lemon for a truly memorable culinary experience!

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 30 pieces grape leaves
• 4 tablespoons extra virgin olive oil
• 1 piece medium onion, finely chopped
• 1 cup long-grain rice, rinsed and soaked
• 2 tablespoons pine nuts
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh mint, chopped
• 1 tablespoon tomato paste
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 0.25 teaspoon ground cinnamon
• 3 tablespoons lemon juice
• 2 cups water

Directions

Step 1

Rinse the grape leaves thoroughly under cold water to remove excess brine and then let them soak in warm water for about 20 minutes.

Step 2

In a large pan, heat 3 tablespoons of olive oil over medium heat. Add the chopped onion and pine nuts, sautéeing until the onion becomes translucent and the pine nuts are golden.

Step 3

Add the soaked rice, stirring well to coat the grains in oil. Cook for about 5 minutes until the rice becomes slightly translucent.

Step 4

Mix in the chopped parsley, dill, mint, tomato paste, salt, pepper, and cinnamon. Sauté for another 2 minutes to combine the flavors.

Step 5

Remove the pan from heat, then stir in 2 tablespoons of lemon juice. Let the rice mixture cool slightly.

Step 6

Lay out the grape leaves with the shiny side down on a cutting board.

Step 7

Place about a tablespoon of rice filling in the center of each leaf near the stem end. Fold the sides over the filling, then roll up tightly from the stem end to form a small cylinder. Repeat with the remaining leaves and filling.

Step 8

Arrange the stuffed grape leaves snugly in a large saucepan, seam side down, making multiple layers if needed.

Step 9

Pour the remaining tablespoon of olive oil and lemon juice over the dolmas, then cover with 2 cups of water.

Step 10

Place a heavy plate on top of the dolmas to keep them submerged, and cover the pan with a tight-fitting lid.

Step 11

Cook over low heat for about 60 minutes, or until the rice is fully cooked and the leaves are tender.

Step 12

Allow the dolmas to cool down to room temperature before serving. Enjoy with a squeeze of fresh lemon juice if desired.

Nutrition Facts

Serving size	1029.4 grams (1029.4g)

Amount per serving	% Daily Value*
Calories	972

Total Fat 69.50g	89%
Saturated Fat 9.40g	47%
Polyunsaturated Fat 5.80g
Cholesterol 0mg	0%
Sodium 2405mg	105%
Total Carbohydrate 85.30g	31%
Dietary Fiber 9.00g	32%
Total Sugars 10.00g
Protein 12.80g	26%

Vitamin D 0IU	0%
Calcium 272mg	21%
Iron 9mg	48%
Potassium 778mg	17%

*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: 61.5%

Protein: 5.0%

Carbs: 33.5%