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cold_biteMediumGreek

Dolmades

Tender grape leaves stuffed with herbed rice, pine nuts, and currants - the timeless Greek appetizer served with lemon.

⏱️ Prep: 45min🍳 Cook: 50min⏰ Total: 95min👥 Serves: 30🌡️ room_temp
✓ vegan✓ gluten-free✓ dairy-free

Ingredients

  • 1 jargrape leaves(about 50 leaves, rinsed)
  • 1 cupshort grain rice(uncooked)
  • 1 largeyellow onion(finely diced)
  • 1/2 cupolive oil(divided)
  • 1/4 cuppine nuts(toasted)
  • 1/4 cupcurrants
  • 1/4 cupfresh dill(chopped)
  • 2 tbspfresh mint(chopped)
  • 1/4 cuplemon juice(plus more for serving)
  • 1 tspkosher salt
  • 1/2 tspblack pepper

📝 Make Ahead

Improve after a day in the refrigerator. Keep up to 1 week chilled. Serve at room temperature.

Instructions

  1. Sauté onion in 3 tbsp olive oil until soft, add rice and stir 2 minutes
  2. Add 1/2 cup water, pine nuts, currants, dill, mint, salt, and pepper
  3. Cook until water absorbed, let cool completely
  4. Rinse grape leaves, remove tough stems
  5. Place 1 tbsp filling at stem end of leaf, fold sides in, roll tightly
  6. Line pot bottom with torn leaves, arrange dolmades seam-side down in tight layers
  7. Add remaining olive oil, lemon juice, and enough water to barely cover
  8. Place plate on top to weigh down, cover pot and simmer 45-50 minutes
  9. Let cool completely in liquid before serving with lemon wedges

💡 Pro Tips

Don't overstuff - the rice expands during cooking. Line the pot bottom with torn grape leaves to prevent sticking.

📜 History

Dolmades have ancient origins in the Eastern Mediterranean, appearing in Ottoman, Greek, and Middle Eastern cuisines. The Greek version with rice and herbs is served cold as a meze.

Also pairs well with:

ouzowhite-wineretsina