DolmadesHerbed Rice-Stuffed Grape Leaves
Dolmades wrap grape leaves around rice seasoned with dill, mint, onion, and olive oil. They are gently simmered until tender and can be served warm or at room temperature.
Prep
45m
Cook
55m
Serves
6
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Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Wraps
- 350gGrape Leaf (rinsed and separated)
Filling
- 250gWhite Rice (rinsed)
- 180gOnion (finely chopped)
- 25gFresh Dill (finely chopped)
- 15gFresh Mint (finely chopped)
- 50mlExtra Virgin Olive Oil
- 8gSalt
- 2gBlack Pepper
Braising
- 900mlWater
- 30mlExtra Virgin Olive Oil
- 2pcsLemon (juiced)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the extra virgin olive oil in a pan over medium heat. Add the onion and cook until soft.
- 02
Stir in the white rice, fresh dill, fresh mint, salt, and black pepper and cook briefly, just until the rice is glossy.
- 03
Place a grape leaf shiny-side down, add a small spoonful of filling, fold in the sides, and roll into a tight parcel. Repeat with the remaining grape leaf and filling.
- 04
Arrange the parcels seam-side down in a pot in snug layers.
- 05
Squeeze the lemons. Mix the lemon juice with the water and extra virgin olive oil, then pour the mixture over the parcels.
- 06
Set a heatproof plate over the parcels to keep them submerged, then simmer gently until the white rice is tender and the grape leaf are soft.
- 07
Let the stuffed leaves cool slightly in the pot before serving.
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