Greek
Dolmades
Tender vine leaves are wrapped around a lemony rice filling with dill, mint, parsley, and olive oil, then gently simmered the traditional Greek way. They are best served warm or at room temperature with extra lemon and a spoonful of thick yogurt if you like.
Watch it madeAkis Petretzikis · 7:52
Ingredients
- Brined grape leaves24 leaves
- Short-grain rice1/2 cup
- Yellow onion, finely chopped1 small
- Spring onions, finely sliced2
- Extra-virgin olive oil3 tbsp, divided
- Fresh dill, finely chopped2 tbsp
- Fresh parsley, finely chopped2 tbsp
- Fresh mint, finely chopped1 tbsp
- Lemon juice3 tbsp, divided
- Fine sea salt3/4 tsp
- Freshly ground black pepper1/4 tsp
- Hot water1 cup
- Lemon slices4 thin slices
Method
- Rinse the brined grape leaves well under cool water, then blanch them in simmering water for 2 minutes and drain.
- Set aside 4 torn or small leaves to line the pot, and trim any tough stems from the remaining leaves.
- Warm 1 tbsp olive oil in a small pan over medium heat and cook the yellow onion and spring onions for 5 minutes until soft but not browned.
- Stir in the rice and cook for 1 minute, coating it in the oil and onion.
- Remove the pan from the heat and mix in the dill, parsley, mint, 1 tbsp lemon juice, salt, and black pepper.
- Lay one grape leaf shiny side down with the stem end facing you, place 1 heaped teaspoon of filling near the base, fold in the sides, and roll firmly but not tightly because the rice will expand.
- Repeat with the remaining leaves and filling, making about 16 to 18 dolmades.
- Line the bottom of a small heavy saucepan with the reserved torn leaves and arrange the dolmades seam side down in snug layers.
- Drizzle over the remaining 2 tbsp olive oil and 2 tbsp lemon juice, then add the hot water and place the lemon slices on top.
- Set a small heatproof plate directly over the dolmades to keep them in place.
- Cover the saucepan and simmer gently over low heat for 40 to 45 minutes, until the rice is tender and the liquid is mostly absorbed.
- Remove from the heat and let the dolmades rest, covered, for 15 minutes before serving warm or at room temperature.
Common questions
Can I substitute fresh grape leaves with jarred or frozen ones?
Yes. Jarred brined leaves are most common; rinse well to remove excess salt and blanch briefly. Frozen leaves can work too—thaw completely, rinse, then blanch. Fresh leaves are best when tender and young.
How long do dolmades take to make from start to finish?
Plan for about 45–60 minutes of prep and rolling, plus 35–45 minutes to cook gently in the pot. If your leaves are large or you’re new to rolling, allow extra time.
What are the most common mistakes when making dolmades?
Overfilling, rolling too tightly, and skipping the leaf blanch can all cause splitting or uneven cooking. Also keep the rolls snug in the pot and use enough liquid so they steam and simmer evenly.
How should I store leftover dolmades?
Cool them completely, then store in an airtight container in the fridge for up to 4 days. They’re good cold, at room temperature, or gently reheated. For longer storage, freeze them in a single layer first.
What should I serve with dolmades?
Serve with lemon wedges or extra lemon juice, plus plain yogurt, tzatziki, or a simple salad. They work well as a meze starter, appetizer, or light lunch with crusty bread and olives.