Dolmades (Greek Stuffed Vine Leaves)

A plate of stuffed grape leaves (known as dolmades) arranged neatly, served with lemon wedges, a bowl of yogurt dip, a spoon, and garnished with fresh dill. A dish of more stuffed grape leaves is partially visible in the corner.

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Dolmades (Greek Stuffed Vine Leaves)

Greek Dolmades! These delicious stuffed vine leaves are filled with seasoned savory herby rice. A beautiful vegan mezze that’s surprisingly easy to make and perfect for sharing.

Prep Time20

Cook Time45

Total Time1 3

Course: Appetizer / Party food, Mezze

Cuisine: Greek

Keyword: Dolmades, Stuffed Vine Leaves

Servings: approximately

Calories: 51kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

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 * see note 1
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

Soak the rice in water and rinse a few times until water runs clear. Drain well before using.
1 ½ cups (250g) short-grain rice
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.
4 tbsp olive oil, 3 large shallots or 1 small onion
Add the spring onions, garlic, salt and pepper and continue to cook. Stir in the chopped dates, if using.
1 bunch green onions, 3 cloves garlic, 1 tsp salt, ½ tsp pepper, 6 large dates
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.
1 tbsp lemon zest, 3 tbsp lemon juice, 4 tbsp fresh dill, 4 tbsp parsley, 2 tbsp mint leaves
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.
½ tsp freshly grated nutmeg, pinch allspice, 4 tbsp chopped pistachios

Stuff the leaves

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.
60 large vine leaves
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.
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

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.
4 tbsp olive oil, salt
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.
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

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.
lemon wedges, fresh herbs, olive oil, tzatziki sauce

Video

Notes

Note 1: In Greece golden raisins are often added to dolmades. I used chopped dates instead – feel free to leave out altogether.

Recipe Tips

Make sure to roll the dolmades tightly, but not so tightly that the rice won't have anywhere to go as it expands. Don't add too much filling – about half a tablespoon is right, depending on the size of the leaves.
Position the dolmades tightly against one another in the pot while cooking them. If you leave too much space they will unravel and ruin all your hard work! Covering the bottom of the pot and the dolmades flat vine leaves will also help them keep their shape.
Using fresh grape leaves: Pick large young leaves in early summer and rinse thoroughly. Blanch the leaves in a pot of boiling water for 30 seconds or so, then remove onto a plate. Cut the stem before stuffing.

Leftovers and Storage

In the fridge: Layer the dolmades in an airtight container, drizzling each layer with a splash of olive oil to stop them from drying out or sticking together. They keep well for up to 5 days and can be served chilled straight from the fridge or at room temperature.
In the freezer: This recipe makes a big batch of dolmades so it makes sense to freeze some of them to enjoy for up to three months. Space them out on a tray and freeze until solid, then stack in airtight containers. Let them thaw in the fridge overnight, then warm gently over a steamer or in the microwave with a little water to stop them from drying out.

Nutrition