20-Min Crispy Lemon Dolmades
Tender grape leaves stuffed with herby rice and pan-fried until golden, finished with a bright lemon squeeze. A weeknight Greek dinner that tastes like you spent hours rolling by hand.
- Total time
- 20 min
- Servings
- 2
- Calories
- 285
- Protein
- 8g
Ingredients
- 1 jar (16 oz) jarred grape leaves in brine
- 1.5 cups cooked rice (white or brown)
- ¼ cup fresh dill, finely chopped
- 2 tbsp fresh mint, finely chopped
- 1 whole (zested + juiced) lemon
- 3 tbsp olive oil
- ¼ cup pine nuts or walnuts, roughly chopped
- 1 to taste salt and black pepper
Instructions
- 1
Rinse grape leaves under cool water and gently separate them. Pat dry with paper towels.
- 2
Stir cooked rice with dill, mint, lemon zest, pine nuts, salt, and pepper until well combined.
- 3
Lay a grape leaf shiny-side down. Place 2 tbsp filling near the stem end, fold sides inward, then roll away from you into a tight cigar. Repeat with remaining leaves and filling.
- 4
Heat olive oil in a large skillet over medium-high heat until shimmering, about 90 seconds.
- 5
Working in batches, place dolmades seam-side down in the skillet. Don't crowd the pan. Sear 2–3 minutes per side until edges curl slightly and leaves turn olive-gold.
- 6
Transfer dolmades to a serving plate. Squeeze fresh lemon juice over the top and finish with a light pinch of fleur de sel if you have it.
Tools you’ll need
- paper towels
- medium bowl
- large 12-inch skillet
- kitchen knife
- microplane zester (optional)
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