Stuffed Grap Leaves (Dolmas)

Stuffed Grape Leaves (Dolmas)

These vegetarian stuffed grape leaves, filled with aromatic basmati rice and a mix of herbs and spices, make for an impressive and crowd-pleasing appetizer or side dish.

This recipe stars U.S.-grown basmati rice and comes to us from our friend @Wellnessbylaila in partnership with FeedFeed and USA Rice.

  • Servings
    30 Grape Leaves
  • Prep Time
    15 mins
  • Cook Time
    45 mins
  • Total Time
    60 mins

Ingredients

  • ½ cup basmati rice
  • ½ tsp cumin
  • ½ tsp chili powder
  • ½ tsp red chili flakes
  • ½ tsp sea salt
  • 1 tsp garlic powder
  • ¼ cup green onion, diced
  • ¼ cup fresh cilantro, roughly chopped
  • ½ cup tomato, diced
  • 30 grape leaves (jarred or fresh), rinsed & patted dry
  • 1 Tbsp fresh lemon juice
  • ½ cup tzatziki, for serving
  • Fresh cilantro, for garnish

Directions

  • Bring a medium pot of water to a boil. Reduce the heat to a simmer, add the basmati rice, and cover the pot. Cook for 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it cool slightly.
  • In a bowl, combine the cooked rice with cumin, red chili powder, red chili flakes, sea salt, garlic powder, green onion, cilantro, and diced tomato. Stir until well mixed.
  • Place a grape leaf on a flat surface with the shiny side down. Add about 1 tablespoon of the rice mixture to the center. Fold in the sides and roll tightly from the bottom up. Repeat with the remaining grape leaves.
  • Line the bottom of a large pot or pan with a few grape leaves to prevent sticking. Arrange the stuffed grape leaves tightly in rows on top of this layer. Place a plate on top to keep them secure and add 1 cup of hot water.
  • Cover the pot and simmer for about 30 minutes, or until the water is absorbed and the grape leaves are tender.
  • Drizzle with lemon juice and garnish with cilantro. Serve with tzatziki for dipping.