Dolmades
Vine leaves stuffed with herbed rice and lemon — served cold as a mezze or warm with avgolemono sauce.
Total time
115 min
Prep
60 min
Cook
55 min
Difficulty
hard
Cuisine
Mediterranean
vegetarianvegangluten-free
Ingredients
40preserved vine leaves, rinsed
300glong grain rice
1large onion, finely diced
4spring onions, sliced
1 handfulfresh dill, chopped
1 handfulfresh mint, chopped
1 handfulfresh parsley, chopped
3 tbsplemon juice
4 tbspextra virgin olive oil
1 tspsalt
1 tspground allspice
Instructions
1
Mix rice with onion, spring onions, herbs, 2 tbsp olive oil, salt and allspice.
2
Place a vine leaf shiny side down, add a teaspoon of rice near the stem end.
3
Fold sides in and roll tightly away from you — like a small cigar.
4
Line a pot with extra vine leaves to prevent sticking.
5
Pack dolmades tightly in layers, seam side down.
6
Add lemon juice, remaining olive oil and enough water to just cover.
7
Place a plate on top to keep them submerged.
8
Simmer on very low heat 50 minutes. Serve at room temperature with lemon and yoghurt.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
245
Protein
3.2g
Fat
14.1g
Carbs
27.3g
Fiber
2g
Sodium
490mg
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