Dolmades are grape leaves stuffed with a savory rice mixture, and a staple of Greek cooking. If you like stuffed cabbage, you'll love these!
Dolmades Stuffed With Pine Nuts and Currants [Vegan, Gluten-Free]
- About 35 grape leaves, rinsed in warm water for about 30 minutes to wash off the brine, drained, and patted dry, and stems trimmed
- 2 tablespoons olive oil
- 4 green onions, chopped
- 1/4 cup pine nuts
- 1/4 cup currants
- 1/2 tsp fresh dill, chopped
- 1/4-1/2 teaspoon fresh mint, chopped
- 1/2 teaspoon sea salt
- 1/2 long grain white rice ( I used basmati…)
- 3 cups vegetable stock
- 1/2 teaspoon lemon zest
- Juice of 1/2 a lemon
- 1/2 cup frozen peas
- 1-2 tablespoon tomato paste
- Line a large saucepan with about five of your grape leaves (use the torn or damaged ones if you have any). Set aside.
- In a skillet, heat a tablespoon of olive oil over medium heat. Add the green onions, and cook, stirring once in a while until soft. Add pine nuts and currants and stir, let cook for about 2 minutes. Add dill, mint, salt, and rice and cook for about a minute.
- Add 3/4 cup of vegetable stock, lemon juice, and lemon zest. Stir and bring to a boil. Cover, reduce heat and let simmer about ten minutes. Stir in peas and turn off heat (keep covered).
- Lay out a grape leaf (vein side up) and place one tbsp of the filling into the middle of the leaf.
- Fold the bottom stem end up over the filling, fold in the sides and roll toward the top of the leaf. Repeat with all the remaining leaves. This is where you can stick them in the fridge for a couple days before cooking, if you so choose.
- If you want to cook them now, put them in your large saucepan that you had previously lined with grape leaves in a single layer. (I had some double layers because I’m a rebel.)
- Drizzle with a tablespoon of olive oil and add the remaining vegetable stock, and the tomato paste into the pot. Add more vegetable stock if necessary so that the dolmades are pretty much covered.
- Bring to a boil, cover, and reduce heat to a simmer for about 1 hour, until the rice is tender. Lift them out of the pot and you can eat them warm, or cooled. I had them with tzatziki! Enjoy!