Why You’ll Love This Recipe
- Authentic Flavor: Combines traditional ingredients like fresh dill, mint, and lemon for a genuine taste.
- Versatile Dish: Ideal as an appetizer or a main course, suitable for various occasions.
- Make-Ahead Friendly: Flavors deepen over time, making it perfect for preparing in advance.
Ingredients
- 1 tablespoon olive oil
- 2 cups uncooked long-grain white rice
- 1 large onion, chopped
- ½ cup chopped fresh dill
- ½ cup chopped fresh mint leaves
- 2 quarts chicken broth, divided
- ¾ cup fresh lemon juice, divided
- 60 fresh grape leaves
- 1 cup olive oil
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Prepare the Filling: Heat 1 tablespoon of olive oil in a large saucepan over medium-high heat. Add the rice, chopped onion, dill, and mint. Sauté until the onion is soft, approximately 5 minutes. Pour in half of the chicken broth, reduce heat to low, and simmer until the rice is nearly cooked, about 10 to 15 minutes. Stir in half of the lemon juice and remove from heat.
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Prepare the Grape Leaves: Submerge the grape leaves in very hot water for about 10 seconds to soften them, then pat dry.
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Stuff and Roll: Place a grape leaf on a flat surface with the shiny side down. Put 1 teaspoon of the rice mixture at the stem end. Fold both sides toward the center and roll from the bottom to the top. Place the stuffed leaf in a 4-quart pot. Repeat with the remaining leaves, arranging them tightly in the pot to prevent unrolling during cooking.
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Cook the Stuffed Leaves: Drizzle 1 cup of olive oil and the remaining lemon juice over the stuffed leaves. Pour in the remaining chicken broth to cover them. Cover the pot and simmer gently for about 1 hour, ensuring it doesn’t boil to prevent the stuffing from bursting out.
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Rest and Serve: Remove from heat, uncover, and let cool for 30 minutes. Transfer to a serving dish and enjoy.
Servings and Timing
- Servings: Makes approximately 60 stuffed grape leaves, serving about 12 people.
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Additional Time: 30 minutes cooling
- Total Time: 2 hours 30 minutes
Variations
- Meat Addition: Incorporate ground lamb or beef into the filling for a heartier version. Brown the meat with onions before adding rice and herbs.
- Vegetarian Option: Use vegetable broth instead of chicken broth to make the dish vegetarian-friendly.
- Nutrient Boost: Add toasted pine nuts or currants to the filling for extra texture and flavor.
Storage/Reheating
- Storage: Place cooled stuffed grape leaves in an airtight container and refrigerate for up to 5 days.
- Freezing: Arrange in a single layer in a freezer-safe container, separate layers with parchment paper, and freeze for up to 3 months.
- Reheating: Warm in a covered saucepan over low heat until heated through, or microwave individual portions for 1-2 minutes.
FAQs
What are stuffed grape leaves called in Greek cuisine?
In Greek cuisine, stuffed grape leaves are known as “dolmades.”
Can I use jarred grape leaves instead of fresh ones?
Yes, jarred grape leaves are a convenient alternative to fresh ones and work well in this recipe.
How do I prevent the grape leaves from unrolling during cooking?
Pack the stuffed grape leaves tightly in the pot and place a heatproof plate on top to keep them in place during cooking.
Is it necessary to blanch fresh grape leaves before using them?
Yes, blanching fresh grape leaves softens them, making them more pliable for rolling.
Can I prepare stuffed grape leaves in advance?
Absolutely! The flavors develop over time, making them an excellent make-ahead dish.
What dipping sauces pair well with stuffed grape leaves?
Tzatziki sauce or a simple lemon and olive oil dressing complement the flavors nicely.
Are there gluten-free alternatives for this recipe?
Substitute rice with quinoa or cauliflower rice for a gluten-free version.
How can I ensure the rice is fully cooked inside the grape leaves?
Pre-cooking the rice partially before stuffing ensures it cooks completely during the simmering process.
What side dishes pair well with stuffed grape leaves?
They pair well with Greek salad, pita bread, or roasted vegetables.
Can I serve stuffed grape leaves cold?
Yes, they can be served warm or chilled, depending on your preference.
Conclusion
“My Own Famous Stuffed Grape Leaves” offer a delightful combination of flavors and textures, making them a standout dish for any occasion. Whether you’re hosting a gathering or enjoying a family meal, this recipe brings the rich culinary traditions of the Mediterranean to your table.
My Own Famous Stuffed Grape Leaves
Enjoy the authentic taste of the Mediterranean with this recipe for “My Own Famous Stuffed Grape Leaves,” a delicious blend of rice, fresh herbs, and zesty lemon. Perfect as an appetizer or main course, these flavorful dolmades will bring Mediterranean flair to your table.
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 2 hours 30 minutes
- Yield: 60 stuffed grape leaves (serves 12)
- Category: Appetizer, Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
- 1 tablespoon olive oil
- 2 cups uncooked long-grain white rice
- 1 large onion, chopped
- ½ cup chopped fresh dill
- ½ cup chopped fresh mint leaves
- 2 quarts chicken broth, divided
- ¾ cup fresh lemon juice, divided
- 60 fresh grape leaves
- 1 cup olive oil
Instructions
- Prepare the Filling: Heat 1 tablespoon of olive oil in a large saucepan over medium-high heat. Add the rice, chopped onion, dill, and mint. Sauté until the onion is soft, about 5 minutes. Pour in half of the chicken broth, reduce the heat to low, and simmer until the rice is nearly cooked, about 10-15 minutes. Stir in half of the lemon juice and remove from heat.
- Prepare the Grape Leaves: Submerge grape leaves in very hot water for 10 seconds to soften. Pat dry.
- Stuff and Roll: Place a grape leaf on a flat surface, shiny side down. Add 1 teaspoon of the rice mixture at the stem end. Fold the sides toward the center, then roll from bottom to top. Place the stuffed leaf in a 4-quart pot. Repeat with remaining leaves.
- Cook the Stuffed Leaves: Drizzle 1 cup of olive oil and the remaining lemon juice over the stuffed leaves. Add the remaining chicken broth to cover. Cover the pot and simmer gently for 1 hour, ensuring it doesn’t boil.
- Rest and Serve: Remove from heat, uncover, and let cool for 30 minutes. Transfer to a serving dish and enjoy.
Notes
- You can use jarred grape leaves if fresh ones are not available.
- Make-ahead friendly: Flavors develop over time, so it’s perfect for preparing in advance.
- You can add toasted pine nuts or currants to the rice mixture for extra texture.
