Name: Classic Dolmades: grape leaves with lemon-herb rice
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 30 dolmades
Cuisine: Mediterranean cuisine
Ingredients: 30 pcs grape leaves (jarred, drained and rinsed if packed in brine); 1 cup long-grain rice (uncooked, rinsed until water runs clear); 1 pcs onion (small, finely chopped); 2 tbsp dill (fresh, finely chopped); 2 tbsp mint (fresh, finely chopped); 0.5 cup parsley (fresh, chopped (flat-leaf preferred)); 4 tbsp olive oil (extra-virgin, divided (about 2 tbsp for filling, 2 tbsp for pan)); 2 pcs lemon (zest 1 and juice of 1 for filling; extra lemon for simmering and serving); 500 ml vegetable stock (hot, or use water for a lighter flavour); 1 tsp salt (adjust to taste; reduce if leaves are salty); 0.5 tsp black pepper (freshly ground); 2 tbsp pine nuts (optional, lightly toasted for texture); 0.5 cup plain yogurt (optional, for serving); 2 pcs lemon wedges (for serving)

Neatly rolled dolmades, glistening with olive oil, are piled high on a rustic plate, garnished with fresh parsley and wedges of bright lemon.

Classic DishDolmades

Prep: 40 min • Cook: 60 min. Grape leaves are filled with lemon-scented rice and a bright mix of fresh dill, mint and parsley, rolled into neat parcels and gently simmered until tender; they make an elegant mezze served warm or chilled with extra lemon or a spoonful of yogurt.

Preparation time: 40 min
Cooking time: 1 hr
Total time: 1 hr 40 min
Servings: 30

Recipe extras

CourseAppetizer

ComplexityMedium

Units:

Scale:

Ingredients

30 pcs grape leaves(jarred, drained and rinsed if packed in brine)
1 cup long-grain rice(uncooked, rinsed until water runs clear)
1 pc onion(small, finely chopped)
2 tbsp dill(fresh, finely chopped)
2 tbsp mint(fresh, finely chopped)
1/2 cup parsley(fresh, chopped (flat-leaf preferred))
4 tbsp olive oil(extra-virgin, divided (about 2 tbsp for filling, 2 tbsp for pan))
2 pcs lemon(zest 1 and juice of 1 for filling; extra lemon for simmering and serving)
16 7/8 fl oz vegetable stock(hot, or use water for a lighter flavour)
1 tsp salt(adjust to taste; reduce if leaves are salty)
1/2 tsp black pepper(freshly ground)
2 tbsp pine nuts(optional, lightly toasted for texture)

Serving

1/2 cup plain yogurt(optional, for serving)
2 pcs lemon wedges(for serving)

Rating:

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Instructions

Filling & assembly

1Prepare grape leaves: if jarred, rinse under cold water and blanch in boiling water for 1 minute to soften; drain and pat dry.
2Sweat the chopped onion in 2 tbsp olive oil over medium heat until translucent, about 5 minutes; add rinsed rice and stir to coat for 2 minutes.
3Add 1 cup (8 3/7 fl oz) of the hot vegetable stock, the juice of 1 lemon, lemon zest, salt and pepper; bring to a simmer, cover and cook 8–10 minutes until rice is partially cooked and liquid mostly absorbed.
4Remove from heat and stir in chopped dill, mint, parsley and toasted pine nuts if using; let cool until manageable.
5To assemble, place a grape leaf glossy side down, put about 1–2 tbsp of filling near the stem end, fold in the sides and roll tightly into a small cylinder; repeat until filling is used.

Simmering & finish

1Line the bottom of a wide saucepan with a few leftover or torn grape leaves to prevent sticking, then arrange rolls seam-side down in tight concentric circles.
2Drizzle remaining 2 tbsp olive oil over the rolls, pour remaining hot stock to cover by about 1 cm, squeeze in extra lemon juice, place a heatproof plate on top to weigh down the dolmades.
3Bring to a gentle simmer, then reduce heat to low and cook covered for 40–50 minutes until leaves are tender and rice is fully cooked.
4Turn off heat and let dolmades rest in the pan for 10–15 minutes; remove carefully and serve warm or chilled with yogurt and lemon wedges.

Instructions

Filling & assembly

1Prepare grape leaves: if jarred, rinse under cold water and blanch in boiling water for 1 minute to soften; drain and pat dry.
2Sweat the chopped onion in 2 tbsp olive oil over medium heat until translucent, about 5 minutes; add rinsed rice and stir to coat for 2 minutes.
3Add 1 cup (250 ml) of the hot vegetable stock, the juice of 1 lemon, lemon zest, salt and pepper; bring to a simmer, cover and cook 8–10 minutes until rice is partially cooked and liquid mostly absorbed.
4Remove from heat and stir in chopped dill, mint, parsley and toasted pine nuts if using; let cool until manageable.
5To assemble, place a grape leaf glossy side down, put about 1–2 tbsp of filling near the stem end, fold in the sides and roll tightly into a small cylinder; repeat until filling is used.

Simmering & finish

1Line the bottom of a wide saucepan with a few leftover or torn grape leaves to prevent sticking, then arrange rolls seam-side down in tight concentric circles.
2Drizzle remaining 2 tbsp olive oil over the rolls, pour remaining hot stock to cover by about 1 cm, squeeze in extra lemon juice, place a heatproof plate on top to weigh down the dolmades.
3Bring to a gentle simmer, then reduce heat to low and cook covered for 40–50 minutes until leaves are tender and rice is fully cooked.
4Turn off heat and let dolmades rest in the pan for 10–15 minutes; remove carefully and serve warm or chilled with yogurt and lemon wedges.

Nutrition Information

Calories: 86 kcal
Protein: 2 g
Fat: 5 g
Carbs: 10 g

Nutrient	Per serving
Calories	86 kcal
Protein	2 g
Fat	5 g
Carbs	10 g

Tips

Rinse jarred leaves thoroughly to remove brine; blanching softens them and makes rolling easier.
Cook gently and keep the pan barely simmering to prevent the leaves from tearing and to keep parcels intact.
Dolmades are excellent chilled; prepare a day ahead to let flavours meld and serve with yogurt and lemon.

Classic Dolmades: grape leaves with lemon-herb rice

Instructions

Nutrition Information

Tips

Variations of Dolmades

Vegetarian chickpea-dill dolmades

Dolmades with lamb and pine nuts