Appetizer: Greece – Ντολμάδες ➤ Dolmades (Lemony stuffed vine leaves)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 50 min

Additional 20 min

Total 1 hr 40 min

Ingredients

- 1 jar (14 oz / 400 g) preserved vine (grape) leaves, drained and rinsed
- 1 cup (200 g) short-grain rice (e.g., sushi or Arborio), rinsed and drained
- 1 medium yellow onion, finely chopped (6 oz / 170 g)
- 1/4 cup (60 ml) olive oil, plus 2 tbsp (30 ml) for pot
- 1/4 cup (35 g) pine nuts (optional)
- 1/4 cup (40 g) dried currants or golden raisins (optional)
- 1/2 cup (25 g) fresh flat-leaf parsley, finely chopped
- 1/4 cup (10 g) fresh dill, finely chopped
- 1/4 cup (10 g) fresh mint, finely chopped
- Zest of 1 lemon
- 1/3 cup (80 ml) fresh lemon juice, plus extra for serving
- 1 1/2 cups (360 ml) vegetable broth or water, hot
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 lemon, thinly sliced (for layering and garnish)

Instructions

1. Prepare the leaves: separate vine leaves and trim any tough stems. If very salty, rinse briefly under cool water and pat dry; set aside.
2. Make the filling: heat 1/4 cup (60 ml) olive oil in a medium skillet over medium heat. Add the chopped onion and cook until soft and translucent, 5–7 minutes. Stir in pine nuts and currants and cook 1–2 minutes.
3. Add rice to the skillet and stir to coat with oil and toast lightly for 1–2 minutes. Add 1/2 cup (120 ml) of the hot broth or water, cover, and cook on low just until the liquid is absorbed, about 5 minutes (rice should be partially cooked, not fully).
4. Remove skillet from heat and stir in parsley, dill, mint, lemon zest, 1/3 cup (80 ml) lemon juice, 1 tsp (5 g) salt, and 1/2 tsp (1 g) black pepper. Taste and adjust seasoning; let the mixture cool until easy to handle.
5. Assemble dolmades: lay a vine leaf glossy side down on a work surface. Place about 1 to 1 1/2 teaspoons (or 1 tablespoon for larger leaves) of filling near the stem end. Fold the bottom of the leaf over the filling, fold in both sides, and roll tightly toward the tip to form a small cigar. Repeat, keeping rolls snug but not overly tight.
6. Arrange rolled dolmades seam-side down in a heavy-bottomed pot in concentric circles, packing them snugly. Place lemon slices over the top and tuck any remaining leaves around the edges to cover.
7. Combine remaining 1 cup (240 ml) hot broth with 2 tbsp (30 ml) olive oil and, if desired, an additional tablespoon lemon juice. Pour the liquid gently around the edges of the pot so rolls are nearly covered but not drenched on top. Place a small heatproof plate on top of the dolmades to keep them submerged and prevent unrolling.
8. Cook gently: bring to a gentle simmer over medium-low heat, then reduce heat to low, cover, and simmer for 40–50 minutes until rice is tender and leaves are soft.
9. Cool and serve: remove from heat and let dolmades cool in the pot to room temperature (at least 20 minutes) so flavors meld. Serve warm or at room temperature with extra lemon wedges.