Grape Leaves Stuffed with Rice, Tomatoes, and Pomegranate Molasses

Preparation info

  • Serves

    8 to 10

    • Difficulty

      Medium

Appears in

Mediterranean Vegetarian Feasts

By Aglaia Kremezi

Published 2014

  • About

The traditional Greek stuffed grape leaves are prepared in the spring, with fresh leaves picked from the garden or bought at the farmers’ market. We call them dolmades, adopting the Turkish word for “stuffed.” This recipe is adapted from the fragrant stuffed grape leaves chef Mohammad Antabli serves at Al Waha in London. If you can, prepare them a day before, as they taste so much better the next day. Instead of potatoes, you can cook beans at the bottom of the pan. With the same mix