Dolmades (Stuffed Grape Leaves)

Recipe courtesy Tyler Florence

Show: Food 911Episode: Greek Feast

Rated: 5 stars out of 5Rate itRead users' reviews (11)

RECIPE
COMMENTS & REVIEWS(11)

Cook Time:
1 hr 10 min
Level:
Intermediate
Yield:
about 30 dolmades

Times:

Prep: 30 min
Inactive Prep: --
Cook: 1 hr 10 min
Total:: 1 hr 40 min

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Ingredients

1/2 cup extra-virgin olive oil
1 large yellow onion, finely chopped
1 small fennel bulb, halved, cored and diced
1 teaspoon grated lemon zest
1/2 cup pine nuts
1 cup long-grain rice
1 1/2 cups chicken stock
2 tablespoons finely chopped dill leaves
1/4 cup finely chopped flat-leaf parsley
Kosher salt and freshly ground black pepper
1 (8-ounce) jar grape leaves, rinsed and drained
2 lemons, juiced

Directions

To make the filling, coat a large saute pan with 1/4 cup of the oil and place over medium heat. Add the onion, fennel and lemon zest and stir until soft, about 10 minutes. Add the pine nuts and rice, saute for 2 minutes, stirring to coat. Pour in just 1/2 cup of the chicken stock and lower the heat. Simmer until the liquid is absorbed and the rice is al dente, about 10 minutes. Scrape the parboiled rice mixture into a bowl and add the dill and parsley; season with salt and pepper. Allow to cool. Now on to the grape leaves.

Bring a big pot of water to a simmer. Blanch the grape leaves in the hot water for 5 minutes until pliable. Drain then trim the stems and any hard veins from the leaves. Pat dry with paper towels.

To assemble the dolmades, lay a grape leaf on a work surface, shiny-side down. Put 2 tablespoons of the rice filling near the stem end of the leaf. Fold the stem end over the filling, then fold both sides toward the middle, and roll up into a cigar – it should be snug but not overly tight because the rice will swell once it is fully cooked. Squeeze lightly in the palm of your hand to secure the roll. Repeat with remaining grape leaves and filling.

Place the dolmades in a large Dutch oven or wide deep skillet, seam-side down in a single layer. Pour the remaining cup of broth, remaining olive oil, and the lemon juice over the dolmades, the liquid should reach halfway up the rolls, add some water if necessary. Cover the pan and simmer over low heat for 30 to 40 minutes, until the dolmades are tender when pierced with a fork. Serve warm, at room temperature or cool.

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Comments & Reviews

recipe Dolmades (Stuffed Grape Leaves)
crotchrocketracer Anniston, AL 08-01-2009
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the best! Use Alton Brown's chix stock!
Rated: 5 stars out of 5

Hey, I made this tripple the recipe size. I learned they you need more leaves than what's called for. So buy an extra jar... just in case. You can also double up the smaller leaves to get it to fit. Use Alton Brown's chicken stock, it is simply the best and there is no substitute. Canned stock is junk and stay away from it!Read more
recipe Dolmades (Stuffed Grape Leaves)
Angela Kansas City, MO 06-11-2009
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delicious
Rated: 5 stars out of 5

I love dolmades, but I was a little apprehensive to make them at home. I love Tyler's cooking style, so I thought I would... try his recipe. They were delicious. Even my sister, who is extremely picky loved these. Thanks Tyler!Read more
recipe Dolmades (Stuffed Grape Leaves)
Danielle Kent, WA 01-05-2009
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Love it!!!
Rated: 5 stars out of 5

I've been using this recipe for years and it always amazes people...including my father whose been a chef for over 20 years. ... This is the one recipe that I can always make better than him. Over the years I've learned that all the ingredients are suggestionable amounts. Sometimes things aren't used so others get increased. I find it easiest to use minute rice becuase then i don't have to cook the mixture as long. I also usually add cooked ground lamb to the filling along with some cinnamon. But the key is to blanch the leaves because otherwise they turn out hard and you just can't eat them...that's the part my dad can't figure out. I also love to serve them with my homemade taziki sauce...soooooooo good!!!!Read more
recipe Dolmades (Stuffed Grape Leaves)
Meredith Raleigh, NC 01-01-2007
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Well worth the effort!
Rated: 5 stars out of 5

This recipe is D-licious! It seems that it takes forever to prepare, but is well-worth the time and labor. As I didn't have... a large enough skillet (or Dutch oven) I prepared the final step in a jelly-roll pan in the oven. I think I used like 275 degrees for 40 minutes - give or take). Also, I used spices (instead of fresh) for the thyme and dill, and sushi rice instead of wild grain. This recipe is AWESOME! Tasted wonderful when first prepared and warm, later at room temp, and then the only 2 left-over this morning when taken from the fridge. Also-- I got an entire jelly-roll pan worth of quantity... I think more than 30 for sure (and these were regular size, not small)Read more
recipe Dolmades (Stuffed Grape Leaves)
Mine Greenville, NC 11-17-2006
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Few tips
Rated: 4 stars out of 5

1) If using fresh leaves, blanch them as well. 2)Use the smallest, tenderest leaves, use tougher ones to line your pot 3)... Do not fully cook the rice mixture. It needs to be semi-crunchy when rolling up otherwise you will end up with a super soft soggy rice in the dolmates 4) Place a plate on top of the dolmates and cover with lid simmer low for 45 minutes. Let dolmas rest for at least half hour before servingRead more
recipe Dolmades (Stuffed Grape Leaves)
Shawn Las Vegas, NV 11-01-2005
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Tyler's Dolmades
Rated: 5 stars out of 5

It came out beautifully. I put in ground lamb. I had to grind it myself 'cuz the butcher at Von's said there is a cross... contamination issue and they're not allowed. Is this true? Thanks for the recipe. I'm going to do this for my mom at Thanksgiving with about another 4 dishes. I don't know what yet. It's our favorite holiday. We're the "good" cooks in the family. Thanks again Tyler or who's ever reading this.Read more