Dolmades are one of the most iconic dishes of Greek cuisine - delicate parcels of vine leaves wrapped around a fragrant filling of rice, fresh herbs, and sometimes meat. Our recipe follows the vegetarian tradition, letting the bright flavors of dill, mint, and lemon shine through.
We use tender grape leaves preserved in brine, which we carefully rinse and prepare. The filling is a aromatic mixture of short-grain rice, finely chopped onions, fresh dill, mint, and parsley, all bound together with fruity olive oil. Each dolma is rolled by hand with care, creating tight little cylinders that hold together beautifully during cooking.
The dolmades are arranged snugly in a pot, drizzled with more olive oil and lemon juice, then simmered gently until the rice is perfectly cooked and the flavors have melded together. Served at room temperature with a dollop of creamy Greek yogurt, they're perfect as a meze or light meal.
We use tender grape leaves preserved in brine, which we carefully rinse and prepare. The filling is a aromatic mixture of short-grain rice, finely chopped onions, fresh dill, mint, and parsley, all bound together with fruity olive oil. Each dolma is rolled by hand with care, creating tight little cylinders that hold together beautifully during cooking.
The dolmades are arranged snugly in a pot, drizzled with more olive oil and lemon juice, then simmered gently until the rice is perfectly cooked and the flavors have melded together. Served at room temperature with a dollop of creamy Greek yogurt, they're perfect as a meze or light meal.
Prep: 45 mins
Cook: 50 mins
Serves: 6-8
Medium
Ingredients
1 jar grape leaves (about 50 leaves)
2 cups short-grain rice
2 large onions, finely diced
1 bunch fresh dill, chopped
1 bunch fresh mint, chopped
1/2 bunch fresh parsley, chopped
1/2 cup olive oil (plus more for cooking)
Juice of 3 lemons
1/2 tsp allspice
Salt and pepper
Greek yogurt for serving
2 cups short-grain rice
2 large onions, finely diced
1 bunch fresh dill, chopped
1 bunch fresh mint, chopped
1/2 bunch fresh parsley, chopped
1/2 cup olive oil (plus more for cooking)
Juice of 3 lemons
1/2 tsp allspice
Salt and pepper
Greek yogurt for serving
Instructions
1. Rinse grape leaves in cold water. Blanch in boiling water for 2 minutes, drain.
2. Sauté onions in olive oil until soft. Add rice, stir for 2 minutes. Remove from heat.
3. Mix in herbs, half the lemon juice, allspice, salt, and pepper.
4. Place a grape leaf shiny-side down. Put 1 tablespoon of filling near the stem. Fold in sides, roll tightly.
5. Line pot bottom with torn or imperfect leaves. Arrange dolmades seam-side down in tight layers.
6. Pour remaining olive oil, lemon juice, and enough water to barely cover. Place a plate on top to keep them submerged.
7. Simmer covered for 45-50 minutes until rice is cooked. Serve at room temperature with yogurt.
2. Sauté onions in olive oil until soft. Add rice, stir for 2 minutes. Remove from heat.
3. Mix in herbs, half the lemon juice, allspice, salt, and pepper.
4. Place a grape leaf shiny-side down. Put 1 tablespoon of filling near the stem. Fold in sides, roll tightly.
5. Line pot bottom with torn or imperfect leaves. Arrange dolmades seam-side down in tight layers.
6. Pour remaining olive oil, lemon juice, and enough water to barely cover. Place a plate on top to keep them submerged.
7. Simmer covered for 45-50 minutes until rice is cooked. Serve at room temperature with yogurt.
