Dolmades (Stuffed Grape Leaves)

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Dolmades (Stuffed Grape Leaves)
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Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h.
Ready in
Calories:
68
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie68 cal.(3 %)
Protein2 g(2 %)
Fat3 g(3 %)
Carbohydrates8 g(5 %)
Sugar added0 g(0 %)
Roughage1.8 g(6 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E0.7 mg(6 %)
Vitamin K15.5 μg(26 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.1 mg(9 %)
Vitamin B₆0.1 mg(7 %)
Folate14 μg(5 %)
Pantothenic acid0.1 mg(2 %)
Biotin1.1 μg(2 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C6 mg(6 %)
Potassium115 mg(3 %)
Calcium45 mg(5 %)
Magnesium26 mg(9 %)
Iron0.9 mg(6 %)
Iodine1 μg(1 %)
Zinc0.3 mg(4 %)
Saturated fatty acids0.4 g
Uric acid18 mg
Cholesterol0 mg
Complete sugar4 g

Ingredients

for
10
Ingredients
2 shallots
1 Tbsp sesame oil
50 grams Brown rice
2 Tbsps raisins
2 Tbsps toasted Pine nuts
4 sprigs finely chopped cilantro
½ tsp cinnamon
salt
peppers (freshly ground)
20 Grape leaves (stored in brine)
1 lemon (sliced)
Dill (for garnish)
How healthy are the main ingredients?
raisinsPine nutssesame oilshallotcinnamonsalt

Preparation steps

1.

For the filling: Peel and finely dice the shallots. Heat the sesame oil in a skillet and cook the shallots until soft. Stir in the rice to toast. Stir in 125 ml (approximately a 1/2 cup) of water and allow to simmer over low heat until the rice is cooked and all the water is absorbed, about 30 minutes. Stir in the raisins, pine nuts, cilantro and cinnamon. Season with salt and pepper. 

2.

For the assembly: Rinse the grape leaves under cold water and pat dry. On a clean work surface, overlap two of the grape leaves.

3.

Add 1 heaping tablespoon of the filling to the bottom of the grape leaf. Fold the two sides inward, and then roll up from the bottom.

4.

Place the stuffed grape leaves in an ovensafe casserole dish and arrange the lemon slices over the top. Cover and put in a cold oven. Turn the oven on to 220°C (approximately 425°F) and cook the dolmades for about 1 hour.

5.

For serving: Arrange the dolmades on a platter with lemon slices and dill.

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