Dolmades
Ντολμάδες
Grape leaves stuffed with lemony herbed rice, served cold or at room temperature.
Serves 8
Prep 1 hr
Cook 1 hr
Ingredients
- 1 jar (16 oz) grape leaves, rinsed
- 1 cup short-grain rice
- 1/3 cup olive oil, divided
- 1 onion, finely diced
- 4 green onions, sliced
- 1/4 cup pine nuts
- 1/4 cup chopped dill
- 1/4 cup chopped mint
- 1/4 cup chopped parsley
- 1/4 cup lemon juice, divided
- 1 teaspoon salt
- 2 cups water, divided
Steps
Step 1. Cook the onion in 3 tablespoons of oil for 6 minutes. Add the pine nuts, rice, and green onions and stir for 3 minutes.
Step 2. Add 1 cup of water, half the lemon juice, the herbs, and salt. Simmer for 10 minutes until the water is absorbed. Cool.
Step 3. Place a leaf shiny side down, add 1 tablespoon of filling near the stem, fold the sides in, and roll up tightly.
Step 4. Line a pot with extra leaves. Pack the rolls seam down in tight layers. Add the remaining oil, lemon juice, and water and weigh down with a plate.
Step 5. Cover and simmer for 45 minutes until the leaves and rice are tender. Cool in the pot.
Where this recipe comes from
Yoribang Greek recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Greek dishes. Good olive oil, lemon, oregano, and feta carry most of the flavor. Greek yogurt, phyllo dough, kefalotyri cheese, and Kalamata olives are sold in many supermarkets and Mediterranean grocery stores.