Posted by: Melanie Mathos | August 10, 2009

Dolmades (stuffed grape leaves)

This is a great recipe for a Sunday afternoon, because it takes so long! (It’s worth it though.)


  • 1 Jar grape leaves
  • 1 1/4 Cups brown rice
  • 3 1/2 Cups vegetable broth
  • 1 Red onion, finely chopped
  • 1/2 Cup chickpeas
  • 1/2 Cup olive oil
  • 1 Garlic clove, minced
  • 1/2 Cup fresh dill, chopped
  • 1/2 Cup fresh parsley, chopped
  • 1/2 Cup lemon juice


  • Bring rice and broth to a boil. 
  • Reduce heat to low, cover and simmer. 
  • Add chickpeas after 15 minutes. 
  • Remove from heat when rice is tender (about 25 minutes). 
  • Let cool to room temperature.
  • Unfold grape leaves carefully and rinse with cold water.
  • Remove and discard small stem from each leaf. Pat dry and set aside. 
  • Saute onions in 3 Tbl olive oil until translucent (about 10 minutes) stirring frequently. 
  • Stir in garlic dill parsley and half the lemon juice, then remove from heat. 
  • Add onion mixture to rice. 
  • Season with s/p and mix well. (Don’t oversalt!) 
  • Preheat oven to 350′. 
  • On a flat surface place one leaf smooth side down with stem towards you. 
  • Place 1 tbl filling at stem end of the leaf and begin rolling the leaf folding both sides. 
  • Continue rolling to enclose the filling and make a tight bundle. 
  • Place filled leaf in a 9 X 13 baking dish, seamside down. 
  • Repeat with remaining grape leaves and rice mixture. 
  • Drizzle with remaining oil and juice. 
  • Cover with foil and bake until tender (about 30 minutes.) 
  • Remove from oven allow to cool for 10 minutes and refrigerate. Serve chilled or at room temperature. 

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