Dolmades

Dolmades are tender grape leaves wrapped around a fragrant filling of rice, herbs, and pine nuts, then braised in lemony olive oil until silky. They are the crown of any Greek mezze table — small, bright, and dangerously easy to keep eating.

Prep time

45 mins

Cook time

50 mins

Total time

1 hr 35 mins

Servings

8 servings

Calories

180

Ingredients

• 1 jar (about 60) grape leaves in brine, rinsed
• 200 g (1 cup) medium-grain rice
• 1 large onion, finely chopped
• 100 ml (about 7 tablespoons) extra-virgin olive oil, divided
• 50 g (1/3 cup) pine nuts
• 40 g (1/4 cup) currants or chopped raisins
• 60 g (1 cup) chopped fresh dill
• 60 g (1 cup) chopped fresh mint
• 40 g (1 cup) chopped fresh parsley
• 2 lemons — juice of both, plus one sliced
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper
• 500 ml (2 cups) hot vegetable stock or water

Instructions

1. Rinse the grape leaves well, then blanch in boiling water for 2 minutes to soften. Drain, pat dry, and snip off any tough stems.
2. Warm 4 tablespoons of the olive oil in a skillet over medium heat. Soften the onion 6–7 minutes, then add the pine nuts and rice; stir 2 minutes until the rice looks translucent.
3. Add 120 ml (1/2 cup) water, the currants, salt, and pepper. Simmer 5 minutes until the water is absorbed — the rice should still be quite firm. Let cool slightly.
4. Stir the dill, mint, parsley, and half the lemon juice into the rice mixture.
5. Lay a grape leaf shiny-side down. Place 1 tablespoon of filling near the stem end, fold in the sides, and roll up snugly like a small cigar.
6. Line a wide pot with torn or imperfect leaves, then pack the dolmades seam-side down in tight layers — snug packing stops them unrolling.
7. Pour over the stock, remaining olive oil, and remaining lemon juice. Lay the lemon slices on top and weight everything with an inverted plate.
8. Bring to a boil, then simmer gently 45–50 minutes until the leaves are tender and the rice is cooked through.
9. Rest 15 minutes in the pot, then serve warm or at room temperature with extra lemon and a dollop of yogurt.

Pro tips

• If a leaf tears, patch it with a second small leaf — no one will notice once rolled.
• Keep the simmer gentle; a hard boil will burst the rolls.
• Leftover filling? Spoon it around the dolmades before cooking — it becomes a delicious bonus.
• Dolmades keep 5 days refrigerated, and the flavor improves overnight.

Frequently asked questions