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)

Hero image coming soon

Dolmades

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
Course: Appetizer
Complexity: Medium

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)

Instructions

Filling & assembly

Prepare grape leaves: if jarred, rinse under cold water and blanch in boiling water for 1 minute to soften; drain and pat dry.
Sweat 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.
Add 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.
Remove from heat and stir in chopped dill, mint, parsley and toasted pine nuts if using; let cool until manageable.
To 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

Line 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.
Drizzle 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.
Bring 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.
Turn 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

Servings: 30
Serving size (imperial): 1.4 oz

Nutrient	Per serving	Per 100 g	Total (30 servings)
Calories	85.5 kcal	210 kcal	2,565 kcal
Protein	2 g	5 g	60 g
Fat	4.5 g	11 g	135 g
Carbs	9.5 g	23.5 g	285 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.

Community activity

Share your Cookback

Cookbacks

Loading cookbacks…

Comments

Loading comments…

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)

Instructions

Filling & assembly

Prepare grape leaves: if jarred, rinse under cold water and blanch in boiling water for 1 minute to soften; drain and pat dry.
Sweat 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.
Add 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.
Remove from heat and stir in chopped dill, mint, parsley and toasted pine nuts if using; let cool until manageable.
To 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

Line 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.
Drizzle 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.
Bring 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.
Turn 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.

Nutrient

Per serving

Per 100 g

Total (30 servings)

Calories

85.5 kcal

210 kcal

2,565 kcal

Protein

2 g

5 g

60 g

Fat

4.5 g

11 g

135 g

Carbs

9.5 g

23.5 g

285 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.