Annie & Skyler Come roll with us, dolma-style! Perfect for an appetizer, light dinner, or anytime snacks, these little rolls of grape leaf goodness are packed with summery fresh herbs and vibrant lemon. We swapped out the usual pine nuts for crunchy Marcona almonds, giving them a delightful nuttiness that balances the tangy citrus. They’re great served warm, but on a super hot day you can make them ahead serve them chilled straight from the fridge. A perfect dish to make this summer!
Grape leaves If you don’t harvest and brine your own (find our easy brined grape leaves recipe here), look for these preserved leaves in the international aisle or condiments in larger supermarkets or specialty food stores. Give them a quick rinse before using to wash away any excess saltiness.
The Roll Dolmas in 3 easy steps.
1. Trim the stem from the grape leaf and place, veiny side up, on a work surface.
2. Pile a heaping tablespoon of the filling in the bottom center of the leaf.
3. Fold in the edges, then roll up the leaf from the stem end upward.
Make them Meaty Add ¼ cup crisp-cooked pancetta to the filling. Or swap in ½ lb. ground beef, pork, or Italian sausage, cooked and crumbled, for the Marcona almonds.
Dips and Drizzles Add even more flavor by serving the dolmas with one of these options.
• Herbed yogurt Whisk together ½ cup Greek yogurt, 2 Tbsp. chopped fresh dill or parsely, 1 Tbsp. lemon juice, 1 Tbsp. olive oil, and ½ tsp. kosher salt. If desired, thin sauce with a little milk or water.
• Parsley vinaigrette Whisk together 2 Tbsp. sherry or red wine vinegar, 1 Tbsp. finely minced fresh parsley, 1 clove minced garlic, ½ tsp. kosher salt, and ½ tsp. freshly cracked pepper. Drizzle in ⅓ cup olive oil, whisking to combine.
• Cherry Tomato Dressing In a blender combine 8 cherry or grape tomatoes, ¼ cup olive oil, the juice of 1 lemon, ½ tsp. kosher salt, and ½ tsp. black pepper. Blend until smooth.
Herbed Lemon-Marcona Dolmas
Ingredients
- ½ cup olive oil
- 1 large sweet onion, such as Vidalia or Walla Walla
- 1 tsp. kosher salt
- ¾ cup basmati rice, rinsed and drained well
- 1 tsp. cumin
- ¼ tsp. ground allspice
- ¾ water
- ¼ cup chopped roasted and salted Marcona almonds
- 2 Tbsp. raisins, chopped
- 2 cups packed mixed fresh parsley, dill, and mint leaves, chopped
- 1 lemon
- 36 brined grape leaves, rinsed and drained
Instructions
- Heat ¼ of the olive oil in a medium heavy saucepan. Add onion and salt. Cook over medium heat until onions are very soft and lightly browned. Add rice, cumin, and allspice. Cook, stirring frequently to prevent sticking, until most of the rice is opaque. Add the ¾ cup water. Bring to a boil, then reduce heat, and simmer, covered, until water is absorbed, about 10 minutes. Stir in almonds and raisins. Cover and let cool until room temperature.
- Remove zest from lemon (you should have about 1 tsp). Add the herbs and lemon zest to rice mixture. Fluff with a fork to combine.
- Drizzle a large heavy skillet or braising pan with olive oil. Arrange 4 of the grape leaves over bottom of pan. To stuff leaves, place a leaf, rough-side-up, on a work surface. Place a heaping tablespoon rice mixture in center of leaf. Fold up the sides, then roll the leaf up starting with the stem end. Arrange in a single layer over grape leaves in pan.
- Squeeze lemon over stuffed grape leaves and drizzle with remaining ¼ cup olive oil. Carefully pour enough boiling water, about ¾ cup, over stuffed leaves to cover. Cover tightly and bake until rice is tender and water is absorbed, 45 to 55 minutes. Let cool at least 30 minutes before serving. Serve warm, at room temperature, or cold.
