Rating: Unrated
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

My family loves my dolmades (stuffed grape leaves) but they are a bit too much effort for a weeknight dinner. I recently tried deconstructing them and was very happy with the results. I hope you like them too.


Recipe Summary test

15 mins
35 mins
15 mins
1 hr 5 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Soak rice in a bowl of cool water for 15 to 30 minutes.

  • Coarsely chop the grape leaves and place in fresh water to soak.

  • Heat a 2- to 3-quart pan over medium-high heat. Cook and stir beef until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add broth, juice of 1 lemon, onion, parsley, olive oil, mint, dill, pepper, and salt. Drain grape leaves and add to the pan. Bring to a boil. Reduce heat and simmer, covered, for 10 minutes.

  • Rinse and drain rice, then add to the pot. Bring to a simmer and cook, uncovered, until tender, 12 to 15 minutes. Gradually add more chicken broth as needed keep liquid level above the meat-rice mixture. Be careful not to overcook the rice.

  • Drain cooking liquid into another pan to make the sauce. Add remaining lemon juice; season with salt and pepper. Mix in enough cornstarch until sauce resembles a medium-bodied gravy. Ladle sauce generously over the meat-rice mixture.

Cook's Notes:

Use basmati rice if desired.

Use tapioca flour instead of cornstarch if preferred.

Nutrition Facts

507 calories; protein 27.9g; carbohydrates 54.7g; fat 21.1g; cholesterol 77.6mg; sodium 3025.4mg. Full Nutrition