Stuffed Vine Leaves - Dolmathes (Mediterranean and Middle Eastern)

Stuffed grape vine leaves are eaten as an hors d’oeuvre throughout the Mediterranean and the Middle East. The first recipe below is Iranian, the second two are Greek.

To prepare the vine leaves:

Grape vine leaves are now often available in many grocery stores preserved in brine (usually in 16 ounce jars which hold 50-60 leaves, packed together in three batches) or in cans.  If you use preserved vine leaves:

• Bring a large pot of water to a rolling boil 
• Meanwhile, carefully remove the vine leaves from the jar or can and avoid tearing them. 
• Drain and rinse the vine leaves to remove the excess salt. 
• Submerge the leaves in the boiling water to soften them in three batches, for two to three minutes per batch. 
• Transfer to a colander, rinse well in cold water and drain. 
• Carefully separate the leaves, cutting and discarding any stems.    
   
  If you use fresh leaves, prepare them  in the following way.

• Select young leaves, about the size of your hand. 
• Cut off the stems. 
• Wash them carefully and place them carefully in layers in a pot with enough water to cover them. 
•  Add a touch of salt and bring the water to the boil. 
• Simmer until the leaves are tender (about 10 minutes). 
• Put them carefully in a colander, making sure not to tear them, and let them drain and cool.

 Alternatively:

• Drop the leaves into boiling water and blanche for about 4-5 minutes, till colour of leaves changes from light to dark green. 
• Remove carefully and drain.

To stuff the leaves:

• Take a leaf and place it flat, with the heavy veins up and the shiny side down, so it will be on the outside. If the leaves are very small, you can use two together overlapping as a wrapper. 
• Place about 2 teaspoons of filling in the centre of the leaf  (how much depends on the size of the leaf. You want enough stuffing to give a nice compact roll, but note that rice will swell in the cooking, so do not over stuff). 
• Fold the sides of the leaf over the stuffing like making an envelop, and roll towards the point of the leaf. 
•  Continue until all stuffing has been used up.

To cook:

• In a large saucepan or pot, put a tablespoon of olive oil in the bottom. Then, lay down two layers of the large vine leaves to cover the bottom of the pot. 
•  Arrange the stuffed vine leaves in the pot, tightly together, with the seam side down. 
•  Add a cup of water. 
• Place a heavy plate up side down over the stuffed vine leaves to keep the leaves folded and in place during the cooking. Cover pot with a lid. 
• Cook on a low heat, adding more water if necessary, to ensure the stuffed leaves do not burn. Basically, the vine leaves are basically being steamed. 
• Remove from heat when the sauce has been absorbed (45-60 minutes).

Serve hot or cold.

Dolme-ye Barg-e Mo

(Iranian)

½ pound (250 grams) fresh or preserved grape vine leaves

½ pound (250 grams) lean ground beef

½ pound (250 grams) fresh herbs (equal amounts of parsley, chives, mint, dill, tarragon and scallions)

½ cup white rice (uncooked)

1 medium onion, finely chopped

4 tablespoons lime juice or vinegar

2 tablespoons sugar

1 tablespoon tomato paste

3 tablespoons olive oil

salt and pepper to taste

The Stuffing:

• Sauté the onion in 2 tablespoons of oil until it turns golden. 
• Add the meat and fry until the meat is browned. 
•  Add the tomato paste, the salt, pepper, 
• Make a mixture of 1 tablespoon sugar and 2 tablespoons lime juice or vinegar and add to the meat. Simmer until all the liquid is absorbed. 
• Clean the herbs, removing coarse stems. Wash, dry, and chop very finely. Then add the herbs to the meat. 
• Boil the rice for 15 minutes. (The rice will be partially cooked.) 
• Drain the rice and then add it to the meat and herbs. Mix well.

To stuff and cook:

•  Stuff and prepare for cooking as above. 
• Mix together the remaining tablespoon sugar and the 2 tablespoons lime juice or vinegar. 
• When stuffed vine leaves are nearly cooked (about 45 minutes), pour this mixture over the stuffed vine leaves. 
• Remove from heat when the sauce has been absorbed.

Serve hot or cold.

Dolmathes or Dolmas

(Greek)

30 grape vine leaves (prepared as above)

2 large onions, finely chopped

½ cup white rice (uncooked)

1/3 cup olive oil

4 ounces tomato sauce

2 tablespoons finely chopped parsley

2 tablespoons finely chopped dill (or mint)

¼ cup pine nuts

1 cup finely ground lamb, optional

2 teaspoons salt

freshly ground pepper

• In a heavy frying pan, sauté the onion in the olive oil until it turns golden. 
• If you are using the lamb, add to the frying pan and brown the meat. 
• Add the tomato sauce, herbs and seasoning and cook for a few more minutes. 
• Remove from the heat. 
• Mix in the rice and the pine nuts. 
• Use this mixture to stuff the vine leaves. 
• Cook in the same way as described above.

Dolmathes Yialantzi*

(Stuffed with Rice and Herbs)

(Greek)

16 ounce jar of vine leaves (50-60 leaves)

2/3 cup olive oil

2 medium red onions, finely chopped (about 4 cups)

1 cup finely chopped scallions (white and some green)

2 cloves garlic, finely chopped

1 cup raw long-grained rice

coarse salt (sea or kosher) and freshly ground black pepper

½ cup freshly chopped dill

½ cup freshly chopped parsley

½ cup freshly chopped mint

2/3 cup toasted pine nuts

2½ teaspoons finely grated lemon zest

juice of 2 lemons (about 6 tablespoons)

• In a heavy skillet with a lid, heat 1/3 cup olive oil over medium heat. 
• Add the onion and scallions, reduce heat to medium low, and cook until the onions are very soft and translucent, about 12 minutes.
• Add the garlic and stir for a minute. 
•  Add the rice and cook stirring constantly, for 3 minutes. 
•  Add a teaspoon salt, a few grinds of pepper and 1 cup of water. 
• Increase the heat to medium, cover and simmer until the water is absorbed, 5-7 minutes. 
• Remove from the heat and let cool. 
• Fold in the herbs, pine nuts, and lemon zest, and season with a little more pepper. 
• Prepare leaves and put into pot as above. 
• Drizzle the remaining 1/3 cup of olive oil and the lemon juice over the dolmathes. 
• Sprinkle on a few pinches of salt. 
• Put a heavy plate on top to weigh down and keep the leaves in place while cooking. 
• Slowly pour in enough water to just cover the grape leaves.\
• Bring to a boil, lower to simmer and cover the pot. 
• Simmer over low heat until the leaves are tender and the rice is cooked , 45-60 minutes. (By the time the leaves and rice are cooked, most of the liquid will have been absorbed.) 
• Remove the stuffed vine leaves from the pot with a slotted spoon, cover with damp paper towels and plastic wrap and let them cool to room temperature.  
• If not serving right away, refrigerate for up to three days and bring to room temperature before serving. 
• Serve with Greek yoghurt on the side.

 * Source:  Diane Kochilas, in Fine Cooking, August/September 2003, p. 29.