Vegetarian Stuffed Grape Leaves


1- 8 oz. jar (drained weight) drained, grape leaves

1/2 cup olive oil

1 large onion, finely chopped

Beth Shalom Cemetery ad

2 small shallots, finely chopped

1 cup short grain white rice

1/4 c. chopped flat-leaf parsley

2 tbsp. chopped fresh dill

1/2 tsp. salt

1/4 cup pine nuts

1/4 cup currants

6 tbsp. freshly squeezed lemon juice

1 1/2 cups vegetable broth

Lemon wedges and fresh dill sprigs for garnish


Carefully remove leaves from jar and place in a large colander. Gently separate leaves and pour 2-3 cups of boiling water over leaves. Drain. Set aside six small or torn leaves. Cut stems off of remaining leaves. Cover leaves with a damp towel and reserve.

Heat 1/4 cup olive oil in a large skillet with a lid. Add onions and shallots and stir until softened. Add rice, parsley, dill, salt, pine nuts, and currants. Stir until combined. Add 1 cup of water, stir, cover, and simmer over low heat for approximately 10 minutes, or until all liquid is absorbed. Remove pan from heat, uncover, and allow mixture to cool.

Line the bottom of a large soup pot with reserved leaves. Place one leaf onto work area, shiny side down, and spoon 1 tsp. of filling one inch in from stem end of leaf. Fold stem end of leaf over filling, fold sides of leaf in over filling, and roll up the leaf loosely, (rice mixture will continue to cook and expand to fill the additional space). Layer filled leaves in prepared pot.

Sprinkle lemon juice and 1/4 cup remaining olive oil evenly over filled rolls. Add 1 1/2 cups vegetable broth and 1 cup water to pan. Place a heat-safe plate directly on top of layered rolls. Bring liquid to a boil. Cover pot, turn heat down low, and simmer dolmades for 35 minutes. Remove lid and let mixture cool in pan for 15 minutes.

Place cooled rolls on platter and serve at room temperature or cover and refrigerate to serve cold. Garnish with lemon wedges and dill sprigs before serving.

Grape leaves can remain refrigerated, covered, for 4-5 days.

Makes 8-10 servings.