Persian Dolma Stuffed Grape Leaves with Raisins (or Dolmeh/Dolmades)
Persian dolmeh (a.k.a. dolma or dolmades) come in all shapes and fillings, but this version is extra special—it’s my family’s recipe! These vegetarian stuffed grape leaves are filled with rice, fresh herbs, raisins, and pomegranate concentrate, giving them that perfect sweet and sour balance. They’re cozy, flavorful, and always the first to disappear at the table!
Servings 20 pieces
Calories 68kcal
Ingredients
- 3 tablespoon extra virgin olive oil
- ¼ cup chopped onions
- ¼ teaspoon kosher salt
- Pinch of ground black pepper
- 1 cup chopped fresh parsley
- 1 tablespoon chopped fresh mint
- ½ cup arborio rice uncooked
- 1 ½ cups vegetable broth
- 2 tablespoon pomegranate concentrate
- 3 tablespoon lemon juice
- ⅓ cup water
- 1 cup raisins
- Grape leaves approximately 20-22
Instructions
- Heat medium-sized pan over high heat and add 1 tablespoon olive oil. When oil is hot, add chopped onions. Sauté onions until softened, about 5 minutes. Season with salt and pepper.
- Stir in parsley and mint. Cook until herbs are wilted, another 3 minutes.
- Stir in rice with the onions and herbs then add vegetable broth.
- Bring mixture to boil, then reduce heat, cover pan and cook on low until rice is soft and broth is absorbed. Add more water, if needed.
- Remove pan from heat and stir in pomegranate concentrate, 1 tablespoon lemon juice and raisins.
- If using brined grape leaves, rinse with water before use. If using fresh grape leaves, blanch cleaned leaves in hot water until soft.
- In a small pot, coat bottom with 2 tablespoon olive oil. Reserve pot.
- Working with one grape leaf at a time, spread a grape leaf flat on your work surface, with the vein side up. Add 1 tablespoon of rice filling to the center of your grape leaf.
- Depending on the size of your grape leaves, the amount of filling can vary. 1 tablespoon of filling is a good amount for a leaf the size of the palm of an average hand.
- Starting with the stem end, pull the lower part of the grape leaf over the filling, tucking the tip under the filling.
- Keeping the dolmeh tight, but not pulling so hard that you rip the grape leaf, pull the left flap of the leaf over to the center. Repeat with the right flap of the leaf.
- Tightly roll the dolmeh into the top of the grape leaf, then place dolmeh into the oiled pot.
- Continue stuffing and rolling grape leaves until all the stuffing is used. Place and layer the dolmeh snuggly in the pot.
- Whisk together ⅓ cup water and 2 tablespoon lemon juice. Pour this evenly over the dolmeh.
- Place a heavy plate on top of the dolmeh to keep them from expanding and opening up while cooking.
- Cover the pot and steam over low heat for 45 minutes to 1 hour. Dolmeh can be served immediately warm or at room temperature.
Video
Notes
TO STORE: Store any leftover dolmeh in an airtight container and refrigerate for up to 4 days.
TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.
Nutrition
Serving: 1dolmeh | Calories: 68kcal | Carbohydrates: 11.5g | Protein: 1g | Fat: 2.3g | Saturated Fat: 0.4g | Sodium: 152mg | Fiber: 0.6g | Sugar: 5.6g
