20-Min Crispy Lemon Dolmades with Garlic Oil
Tender grape leaves stuffed with herbed rice, pan-fried until the edges crisp, then finished with a bright lemon-garlic drizzle. Warm, tangy, and ready in under 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 4g
Ingredients
- 1 jar (16 oz) jarred grape leaves in brine
- 1.5 cups cooked white rice (cooled)
- ¼ cup fresh dill, finely chopped
- 2 tbsp fresh mint, finely chopped
- 1 whole lemon (zested + juiced, divided)
- 3 cloves garlic, minced
- ½ cup olive oil, divided
- 1 pinch salt and black pepper to taste
Instructions
- 1
Rinse grape leaves under cold water. Pat dry on paper towels.
- 2
Fold cooked rice with dill, mint, lemon zest, salt, and pepper until fragrant.
- 3
Place a grape leaf flat, shiny side down. Spoon 1 tbsp rice onto the center near the stem end.
- 4
Fold the stem end up, then fold sides inward, and roll tightly away from you into a cigar shape. Repeat with remaining leaves.
- 5
Heat 3 tbsp olive oil in a large skillet over medium-high until shimmering. Working in batches, pan-fry dolmades seam-side down until edges are golden, ~2 minutes per side.
- 6
Whisk remaining 2 tbsp olive oil with minced garlic, lemon juice, salt, and pepper. Drizzle over warm dolmades and serve immediately.
Tools you’ll need
- colander
- paper towels
- cutting board
- knife
- medium bowl
- 12-inch skillet
- wooden spoon
- small bowl or cup
- whisk
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