Cook and Scale
Dolmades (Stuffed Grape Leaves)
6 servings · 85 min total
Tender grape leaves rolled around lemony herbed rice, simmered gently until fragrant — a classic Greek meze served warm or chilled.
Ingredients
- 50 grape leaves, brined
- 200 g white rice
- 1 onion, finely chopped
- 3 spring onion, finely chopped
- 4 tbsp olive oil, plus extra for cooking
- 3 tbsp fresh dill, chopped
- 3 tbsp fresh parsley, chopped
- 2 tbsp fresh mint, chopped
- 2 lemon, juiced
- 5 dl vegetable stock
- 1 tsp salt
- ½ tsp black pepper
Contains: Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Rinse the grape leaves — Rinse the grape leaves under cold water to remove excess brine, and pat dry.
- 2.
Make the filling — Heat 2 tablespoons of olive oil in a pan, sauté the onion and scallion until soft. Stir in the rice for 2 minutes, then remove from heat and mix in the dill, parsley, mint, half the lemon juice, salt and pepper.
- 3.
Roll the dolmades — Lay a grape leaf shiny-side down, place a teaspoon of filling near the stem end, fold in the sides and roll up tightly. Repeat with remaining leaves and filling.
- 4.
Simmer the dolmades — Line the base of a pot with a few extra grape leaves. Arrange the dolmades seam-side down in tight rows. Pour over the remaining lemon juice, vegetable stock and a drizzle of olive oil. Place a plate on top to weigh them down, and simmer gently for 45 minutes.