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Greek Dolmades (Stuffed Vine Leaves)

Name: Greek Dolmades (Stuffed Vine Leaves)
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: greek
Ingredients: 40 leaves jarred vine leaves, drained and rinsed; 1 cup short-grain rice, rinsed; 1/3 cup extra virgin olive oil, divided; 1 medium yellow onion, finely diced; 1/2 cup fresh dill, chopped; 2 tbsp fresh mint, chopped; 3 tbsp lemon juice, freshly squeezed; 1/2 tsp allspice powder; 1 tsp salt; 1/2 tsp black pepper, freshly ground; 2 cups vegetable broth, warm; 1 tbsp lemon juice, freshly squeezed

Tender vine leaves wrapped around a fragrant filling of rice, fresh dill, and lemon. Simmered in a light broth until the rice is fluffy and the leaves are melt-in-your-mouth soft.

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Serves

Prep

20 min

Cook

45 min

Greek Dolmades (Stuffed Vine Leaves) — authentic Greek recipe from Taste Meridian

A little context

Dolmades are a cornerstone of the Greek meze tradition, often served cold or warm as a starter in tavernas. While meat-stuffed versions exist, the rice-based version is ubiquitous in family gatherings and summer meals. Authentic preparation relies on good quality olive oil and fresh herbs rather than heavy spices. They are especially popular during spring when fresh dill is abundant.

Method

01
Prepare the leaves
Rinse leaves under cold water to remove excess brine. Lay flat and trim any thick stems near the base. Pat dry.
02
Sauté the onion
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Do not brown.
03
Mix the filling
In a large bowl, combine rice, sautéed onion, dill, mint, lemon juice, allspice, salt, pepper, and remaining olive oil. Mix well.
04
Roll the dolmades
Place a leaf shiny side down. Put 1 teaspoon of filling near the stem end. Fold sides over, then roll tightly away from you into a small cylinder.
05
Layer in the pot
Arrange dolmades seam side down in the pot, packing them tightly in concentric circles. This prevents them from unraveling.
06
Add liquid and weight
Pour broth and lemon juice over the rolls. Place the small plate directly on top of the dolmades to keep them submerged.
07
Simmer
Cover with the pot lid. Bring to a boil, then reduce heat to low. Simmer gently for 45 minutes until rice is tender.
08
Rest and serve
Remove from heat. Let cool in the liquid for 30 minutes to absorb flavor. Serve warm or at room temperature.

Pro tips

✦Do not overfill; rice expands during cooking and will burst the leaves.
✦Pack the pot tightly so the dolmades support each other and do not unravel.
✦Cooling in the liquid allows the rice to absorb more flavor and firm up.
✦Use the small plate to weigh them down so they stay submerged.
✦Make a day ahead; flavors improve after resting overnight.

Substitutions

allspice → cinnamon (use half the amount as it is stronger)
fresh dill → fresh parsley (different flavor profile but still authentic)
jarred vine leaves → fresh grape leaves (blanch fresh leaves for 2 minutes until pliable)