Pine Nut, Currant & Rice-Stuffed Grape Leaves (Dolmades)

Pine Nut, Currant & Rice-Stuffed Grape Leaves (Dolmades)
Photo by Scott Phillips


  • 2 Tbs. chopped fresh dill (stems reserved)
  • 1-½ Tbs. fresh lemon juice
  • 5 medium scallions (white and light-green parts only), thinly sliced
  • 1/3 cup pine nuts
  • 1/3 cup extra-virgin olive oil
  • 30 to 36 bottled grape leaves, plus about 15 more for lining the pan (from one 15-oz. jar)
  • 2 Tbs. chopped fresh mint (stems reserved)
  • + 7 more ingredients
    • ½ cup short-grain rice, such as arborio
    • 2 medium cloves garlic, minced
    • 1 cup dry white wine
    • ½ cup small-diced yellow onion
    • ¼ cup dried currants
    • Kosher or sea salt
    • Finely grated zest from 2 large lemons

In a small bowl, soak the currants in the wine for at least 4 hours but preferably overnight.Heat the oil in a 10-inch straight-sided saute pan over medium-high heat. Add the rice, onion, pine nuts, scallions, lemon zest, garlic, and 3/4 tsp. salt. Reduce the heat to medium, and cook, stirring, u...

View full recipe at Fine Cooking


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