Stuffed Grape Leaves (Print-Friendly Version)
Grape leaves loaded with seasoned beef and rice, simmered gently with lemon and broth for a tasty Greek treat.
# Ingredients You'll Need:
→ Main Ingredients
01 -
680 grams of ground beef (90% lean)
02 -
200 grams of uncooked jasmine rice
03 -
1 jar of grape leaves, rinsed and drained
04 -
3/4 cup of mixed fresh herbs (Italian parsley, mint, oregano, dill), chopped
05 -
1 small white onion, finely diced
06 -
2 large minced garlic cloves
07 -
120 millilitres of water
08 -
2 tablespoons of canola oil
09 -
Juice from 1 lemon
10 -
2.5 teaspoons of salt
11 -
1 teaspoon of freshly ground black pepper
→ For Cooking
12 -
Juice from 1 lemon
13 -
60 grams of melted unsalted butter
14 -
A few grape leaves for lining the pan
15 -
475 millilitres of chicken broth
# How to Make It:
01 -
Start by lining the bottom of a big saucepan with a few grape leaves to avoid sticking when cooking.
02 -
Take grape leaves out of the jar and set them in a colander. Rinse them very well under cold water and let them drain.
03 -
Grab a grape leaf and lay it stem side up. Put about 1 tablespoon of filling on the leaf's base. Roll it up, folding the sides toward the center, and keep rolling tightly to make a log. Place the seam side down in the saucepan, and repeat with the rest of the filling, stacking them if needed.
04 -
Evenly pour chicken broth, juice from the second lemon, and melted butter over the dolmades. Cover the pot and gently simmer on low heat for 45 minutes until the beef is cooked and the rice is soft.
05 -
In a big bowl, mix together the ground beef, jasmine rice, diced onion, minced garlic, salt, pepper, water, canola oil, juice of one lemon, and chopped herbs. Use your hands to blend everything well.
06 -
Move the dolmades to a serving platter. They’re great warm with pan juices, at room temperature, or even chilled. Pair with lemon wedges or tzatziki on the side.
# Extra Information:
01 -
Using a mix of fresh herbs really boosts the flavor, so feel free to adjust them to your liking.
02 -
Dolmades keep well in the fridge and make for a perfect part of a mezze spread or a make-ahead starter.