Dolmades (Greek) Recipe

Name: Dolmades (Greek)
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: about 30 dolmades
Cuisine: Greek
Ingredients: 1 jar (16 oz) grape leaves, drained and rinsed; 1 cup long-grain rice, rinsed; 1/2 cup olive oil, divided; 1 large onion, finely chopped; 2 cloves garlic, minced; 1/4 cup fresh dill, chopped; 1/4 cup fresh mint, chopped; 1/4 cup fresh parsley, chopped; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon ground allspice; 1/4 cup lemon juice, plus extra for serving; 2 cups chicken or vegetable broth; 1 lemon, sliced

Greek · Appetizer · 90 min total

Dolmades (Greek) recipe videos

Tender grape leaves stuffed with a savory rice and herb mixture, simmered in a lemony broth. A classic Greek appetizer or main dish.

45
min prep

45
min cook

6
servings

280
kcal/serving

Ingredients

1 jar (16 oz) grape leaves, drained and rinsed
1 cup long-grain rice, rinsed
1/2 cup olive oil, divided
1 large onion, finely chopped
2 cloves garlic, minced
1/4 cup fresh dill, chopped
1/4 cup fresh mint, chopped
1/4 cup fresh parsley, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground allspice
1/4 cup lemon juice, plus extra for serving
2 cups chicken or vegetable broth
1 lemon, sliced

Instructions

In a large bowl, cover grape leaves with boiling water and let sit for 10 minutes. Drain and set aside.
In a medium skillet, heat 2 tablespoons olive oil over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook 1 minute more.
Stir in rice, dill, mint, parsley, salt, pepper, and allspice. Cook for 2 minutes, stirring. Remove from heat and let cool slightly.
Lay a grape leaf flat, vein side up. Place about 1 tablespoon of filling near the stem end. Fold sides over filling, then roll tightly towards the tip. Repeat with remaining leaves and filling.
Line the bottom of a large pot with a few unused or torn grape leaves. Arrange dolmades seam side down in layers, snugly.
In a small bowl, mix remaining olive oil, lemon juice, and broth. Pour over dolmades. Place lemon slices on top.
Place a heatproof plate on top of dolmades to weigh them down. Cover pot and bring to a boil, then reduce heat to low and simmer for 40-45 minutes, until rice is tender.
Let cool slightly in pot. Serve warm or at room temperature with extra lemon wedges.

Tips

Store leftover dolmades in the refrigerator for up to 5 days.
Can be served with tzatziki or Greek yogurt.
To freeze, place cooled dolmades in a single layer on a baking sheet, then transfer to a freezer bag.

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