Dolmades – traditional Greek stuffed vine leaves. Follow my easy dolmades recipe to create these delicious mezedes, bursting with flavor from lemon, herbs, and seasoned rice, wrapped in tender vine leaves. Perfect for sharing!
Find the detailed recipe with tips on Supergolden Bakes: https://www.supergoldenbakes.com/dolmades-greek-stuffed-vine-leaves/
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INGREDIENTS
For the filling:
1 ½ cups (250g) short-grain rice (risotto rice)
4 tbsp olive oil or as needed
3 large shallots or 1 small onion, finely chopped
1 bunch green onions, finely chopped
3 cloves garlic, minced
1 tsp salt, plus extra to taste
½ tsp pepper, plus extra to taste
6 large dates, chopped, optional
1 tbsp lemon zest
3 tbsp lemon juice or to taste
4 tbsp fresh dill, chopped
4 tbsp parsley, chopped
2 tbsp mint leaves, chopped
½ tsp freshly grated nutmeg (optional)
Pinch allspice (optional)
4 tbsp chopped pistachios or whole pine nuts
For the dolmades:
60 large vine leaves , plus extra as needed
4 tbsp olive oil , or as needed
To serve:
Salt
Lemon wedges
Fresh herbs
Olive oil
Tzatziki sauce
INSTRUCTIONS
Prepare the filling
1. Soak the rice in water and rinse a few times until water runs clear. Drain well before using.
2. Heat 4 tablespoons of olive oil in a large pan and sauté the shallots with a pinch of salt for five minutes, stirring, until softened and translucent.
3. Add the spring onions, garlic, salt and pepper and continue to cook. Stir in the chopped dates, if using.
4. Add the rice, chopped herbs, lemon juice and zest. Stir to coat the rice in the oil. Add hot water and bring to a simmer. Cover and cook for 5 minutes over low heat, until most of the water has been absorbed.
5. Uncover, stir in the pistachios or pine nuts and leave the rice mixture cool slightly. Have a taste of the filling and adjust the seasoning. Add grated nutmeg and pinch allspice if using.
Stuff the leaves
1. Rinse the leaves with plenty of water to remove the salty brine. Pick out the best, large leaves to fill and set some aside to use for lining your pot.
2. Place one leaf on the counter, shiny-side down, with the base (where the stem was) facing you. Add a small spoonful of filling a little above the base. Bring the bottom ends of the leaf over the filling.
3. Fold the sides in towards the center to encase the filling. Start rolling from the base upwards to create a neat little bundle. Don’t roll too tightly – you need a little room for the rice to expand. Repeat with the remaining leaves and filling.
Cook the dolmades
1. Line a deep pot with a few vine leaves to cover the bottom. Arrange the dolmades on top, placed snuggly next to each other, until the bottom is covered. Drizzle with olive oil and season with salt.
2. Add another layer of leaves and the remaining stuffed vine leaves. Add oil and salt once more and cover with a few more leaves. Place a plate directly on top and carefully pour enough hot water down the side to just cover the dolmadakia.
3. Cover with a lid and simmer over low heat for 45 minutes or up to an hour. Check for doneness – the rice should be tender and most of the water should have evaporated. Leave them to cool before removing from the pot, otherwise they are likely to fall apart.
Serve and enjoy
1. Pile the dolmadakia on a plate with a light drizzle of olive oil, a scattering of herbs, tzatziki sauce and lemon wedges on the side.
1 Comment
Superb 👍