Ingredients
1 (16-oz.) jar grape leaves in brine
2 c. cooked long-grain rice (such as basmati)
1/2 small onion, finely chopped
2 cloves garlic, minced
2 tbsp. chopped fresh dill
2 tbsp. chopped fresh mint
2 tbsp. chopped fresh parsley
1/2 tsp. kosher salt
1/4 tsp. ground allspice
1/4 c. currants or raisins
1/4 c. pine nuts
4 c. low-sodium vegetable stock
1/2 c. fresh lemon juice, plus more for serving
Extra-virgin olive oil, for serving
Preparation
Step 1Drain brine and carefully remove grape leaves from jar. Place in a large bowl and rinse with cold water a few times, gently swishing leaves to rinse off brine. Fill bowl with cold water to cover leaves; soak 15 minutes.Step 2Meanwhile, in a medium bowl, combine rice, onion, garlic, dill, mint, parsley, salt, and allspice. Add currants and pine nuts and stir to combine.Step 3Drain leaves. Working one at a time, spread a leaf on a cutting board. Trim off stem, if needed. If leaf is small or patchy, lay a second leaf on top. Scoop 1 packed tablespoon rice mixture into center of leaf. Fold bottom up and sides in, then roll up leaf, making a tight cylinder. Transfer to a 12" pot. Repeat with remaining leaves until no filling remains (you should have 36 dolmas). Arrange in a single layer in pot.Step 4Add stock and lemon juice to pot to cover dolmas. (Add water to completely cover, if needed.) Set a plate on top to keep dolmas submerged. Bring to a simmer over medium-low heat. Cook until grape leaves are soft and dolmas have puffed up, 18 to 22 minutes.Step 5Remove from heat and let dolmas cool in pot, about 30 minutes. Transfer to a large plate, cover with plastic, and refrigerate at least 4 hours or up to 3 days.Step 6Serve dolmas with a drizzle of oil and a squeeze of lemon juice.
Giving them plenty of time to chill helps intensify the flavors and firm everything up into the perfect bite. Just be sure to finish them off with the rich and savory olive oil drizzle they deserve! To perfectly cook your rice for the dolmas, use our foolproof cooking instructions. P.S. To allow them to set their shape, let them cool in the pot before transferring to the refrigerator.
