Grape Leaves Stuffed with Rice

These vegetarian stuffed grape leaves (dolma) are filled with brown rice seasoned with a warm spice blend of cinnamon, allspice, dill, paprika, and a surprising touch of peppermint. It’s a meatless version that doesn’t feel like something’s missing because the spicing does all the work.

The rice cooks partway in the pan with onions and kelp before stuffing, so it’s already seasoned through and partially tender. Inside the grape leaf rolls, it finishes absorbing the lemon-scented cooking liquid and swells into a compact, flavorful bite.

Rolling technique matters. One fold up from the base, tuck the sides in, then roll tightly. Pack them snug in the pot seam-side down so they hold their shape during the slow simmer.

Kitchen Tips

• Use jarred grape leaves packed in brine. Rinse them well and pat dry before filling
• Don’t overfill. One generous teaspoon per leaf keeps the rolls tight and prevents splitting
• Pack the rolls tightly in the pot so they don’t unravel. A plate on top helps weigh them down
• These are just as good cold the next day, which makes them ideal for a make-ahead appetizer

Variations

• Add toasted pine nuts and currants to the filling for a more traditional Mediterranean touch
• Swap brown rice for white rice if you prefer a softer, stickier filling
• Serve with a yogurt-garlic dipping sauce on the side